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Turkey Sweet Potato Chili

This healthy turkey sweet potato chili is ultra cozy, nourishing, and simple to make. Packed with protein, fiber, and warm spices, it’s perfect for cold nights — plus it makes excellent leftovers for lunch or meal prep!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 271
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 lb ground turkey
  • 1 cup chicken broth
  • 28 oz can fire-roasted diced tomatoes (with juices)
  • 14 oz can red kidney beans, drained
  • 1 lb sweet potatoes, peeled & diced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (optional)
  • salt & pepper to taste
  • optional toppings: cheddar, avocado, cilantro, sour cream, scallions

Equipment

  • soup pot
  • wooden spoon or spatula
  • Cutting Board
  • Knife

Method
 

  1. In a soup pot, heat olive oil over medium-high. Sauté onion for 5 minutes until soft.
  2. Add garlic and ground turkey. Cook 5 minutes, stirring and breaking apart meat, until turkey is white on the outside.
  3. Add all remaining ingredients except salt and pepper. Stir to combine.
  4. Increase heat and bring to a boil. Reduce to medium, partially cover, and simmer 15–25 minutes or until sweet potatoes are tender. Stir occasionally.
  5. Season with salt & pepper to taste. Serve with your favorite toppings like cheese, avocado, sour cream, or scallions.

Notes

Sweet potato sizing varies — weigh for accuracy. I used 1 sweet potato (~1 lb) chopped into 1-inch cubes. Feel free to adjust spices to taste. This recipe is forgiving and adaptable — increase or reduce turkey or sweet potato as you like. Use hot or smoked paprika for variation!