Cold weather calls for a big pot of something hearty, and this Turkey Sweet Potato Chili hits every note you’re looking for.
It’s smoky, slightly sweet, packed with protein, and comes together in one pot in about an hour.
This isn’t your average chili. The sweet potatoes break down just enough to thicken the broth naturally, while the ground turkey keeps things lean without sacrificing any of that satisfying, stick-to-your-ribs quality you want on a chilly evening.
It’s the kind of meal that smells incredible while it’s cooking and tastes even better the next day.
If you’ve been looking for a chili that’s a little different from the classic beef version but just as comforting, this one is going to become a regular in your rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you love warming, one-pot meals like this one, you’ll also want to check out this Slow Cooker Sweet Potato and Black Bean Chili for an easy hands-off version on busy weeknights.
Why You’ll Love This Turkey Sweet Potato Chili
This chili is the perfect balance of hearty and healthy. You get all the cozy, bold flavors of a classic chili with the added bonus of sweet potatoes making it naturally thick and slightly sweet.
Ground turkey makes it lighter than beef-based chili, which means you can have a generous bowl (or two) without feeling weighed down. It’s a great way to enjoy chili if you’re trying to eat a little leaner.
One pot means less cleanup. Everything comes together in a single Dutch oven or large pot, which is honestly one of the best things about this recipe.
It’s also extremely meal-prep friendly. The flavors deepen overnight, so leftovers are arguably better than the first serving.
Here’s a quick look at why this recipe works so well:
- Ready in about one hour from start to finish
- Made in one pot with minimal cleanup
- Naturally gluten-free and dairy-free as written
- Lean protein from ground turkey keeps it lighter than traditional beef chili
- Sweet potatoes add natural sweetness, fiber, and a gorgeous color
- Stores well for up to 5 days, making it ideal for weekly meal prep
- Easily customizable with toppings or heat level adjustments
You might also enjoy this Turkey Chili if you prefer a more traditional version without sweet potato.
Ingredients
This recipe uses simple, wholesome ingredients that are easy to find at any grocery store.
The combination of warm spices, hearty beans, and tender sweet potato chunks is what makes this chili stand out from the rest.
- 1½ lbs ground turkey (93% lean recommended)
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 3 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons avocado oil (or olive oil)
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 tablespoon fresh lime juice
- Fresh cilantro for garnish (optional)
Read Also: Butternut Squash Chili Recipe
Kitchen Equipment Needed
You don’t need any fancy equipment for this recipe. A large, heavy-bottomed pot is the main workhorse here, and everything else is pretty standard kitchen stuff you likely already own.
- 6-quart Dutch oven or large heavy-bottomed pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Can opener
- Measuring cups and spoons
- Ladle for serving
- Vegetable peeler (for the sweet potatoes)
- Immersion blender (optional, for a thicker consistency)
Recommended Products for This Recipe
These are the specific products I personally reach for when making this chili. They genuinely make a difference in the final result.
1. Le Creuset Enameled Cast Iron Dutch Oven
A quality Dutch oven is the single best investment you can make for one-pot cooking.
It distributes heat so evenly that your chili simmers without scorching, and the heavy lid traps moisture beautifully. It goes from stovetop to oven, and it’ll last you decades with proper care.
2. Muir Glen Organic Fire Roasted Crushed Tomatoes
Fire-roasted tomatoes add a depth of smoky flavor that regular crushed tomatoes just can’t replicate.
They’re the secret weapon in this chili that makes people ask “what’s in this?” every single time. The organic version has a clean, bright tomato flavor that really shines.
3. Rodelle Gourmet Chili Powder
Not all chili powders are created equal. A high-quality blend makes a noticeable difference in the depth and complexity of your chili’s flavor.
Rodelle’s version has a rich, well-rounded heat that doesn’t taste flat or one-dimensional.
4. Cuisinart Smart Stick Immersion Blender
Blending a small portion of the finished chili directly in the pot is the trick to getting a rich, thick texture without adding flour or cornstarch.
An immersion blender makes this a two-second task. It’s also useful for soups, sauces, and smoothies.
Step-by-Step Instructions: How to Make Turkey Sweet Potato Chili
1. Prep Your Vegetables
- Peel both sweet potatoes using a vegetable peeler, making sure to remove all the skin.
- Cut the sweet potatoes into roughly ½-inch cubes. Try to keep the pieces uniform so they cook evenly. Set them aside in a bowl.
- Dice the yellow onion into small, even pieces, about ¼ inch in size. Smaller pieces will cook faster and blend better into the chili.
- Dice the red bell pepper into similar-sized pieces as the onion, removing the seeds and white membrane first.
- Mince the 4 garlic cloves finely. You can use a garlic press or mince by hand with a sharp knife.
- Drain and rinse both cans of beans in a colander under cold water. This removes excess sodium and the starchy liquid from the cans.
- Open your canned tomatoes and have them ready to add. Do not drain them; you want all the liquid.
2. Mix Your Spices
- In a small bowl, combine the chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Stir them together until evenly blended. Having your spice blend ready before you start cooking makes the process smoother and prevents the garlic from over-cooking while you measure.
- Set the spice blend aside near your stovetop.
3. Brown the Ground Turkey
- Place your Dutch oven or large pot over medium-high heat. Allow it to heat up for about 1 minute before adding anything.
- Add the 2 tablespoons of avocado oil and swirl to coat the bottom of the pot.
- Add the ground turkey to the pot. Use your wooden spoon or spatula to break it up into crumbles as it cooks.
- Cook the turkey for about 6 to 8 minutes, stirring and breaking it up frequently, until it’s fully cooked through with no pink remaining.
- Do not drain the fat from the turkey unless there is an excessive amount. A small amount of fat adds flavor and will help cook the aromatics in the next step.
4. Sauté the Aromatics
- Reduce the heat to medium. Add the diced onion and diced red bell pepper directly to the pot with the cooked turkey.
- Stir everything together and cook for about 4 to 5 minutes, until the onion is softened and translucent and the pepper has softened slightly.
- Add the minced garlic and stir it into the mixture. Cook for 1 minute, stirring constantly to prevent the garlic from burning. You’ll smell the garlic become fragrant, which is the signal to move to the next step.
- Add the tablespoon of tomato paste and stir it into the turkey and vegetable mixture. Cook for 1 to 2 minutes, stirring frequently. This step caramelizes the tomato paste slightly and adds a deeper, richer base flavor to the chili.
5. Add the Spices
- Pour your prepared spice blend over the turkey and vegetable mixture in the pot.
- Stir everything together thoroughly so the spices coat all of the meat and vegetables evenly.
- Cook the spiced mixture for about 1 minute, stirring constantly. Toasting the spices briefly in the fat and moisture of the pot helps bloom their flavors, making the final chili taste much more complex and rounded.
6. Add the Sweet Potatoes, Tomatoes, and Broth
- Add the cubed sweet potatoes to the pot and stir to combine them with the spiced turkey mixture.
- Pour in the entire can of fire-roasted crushed tomatoes, including all the juices.
- Add the can of diced tomatoes, again including all the liquid.
- Pour in the 2 cups of chicken broth. Stir everything together well.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent anything from sticking to the bottom.
7. Add the Beans and Simmer
- Once the chili comes to a boil, add the drained and rinsed black beans and kidney beans to the pot. Stir to incorporate.
- Reduce the heat to medium-low. The chili should be at a gentle, steady simmer, meaning small bubbles are breaking the surface occasionally but it’s not boiling vigorously.
- Place a lid on the pot, leaving it slightly ajar to allow steam to escape. This helps the chili reduce and thicken without creating a pressure buildup.
- Let the chili simmer for 25 to 30 minutes, stirring every 8 to 10 minutes. You’ll know it’s ready when the sweet potato cubes are completely tender when pierced with a fork and the chili has thickened to a hearty, stew-like consistency.
8. Finish and Season
- If you prefer a thicker chili, use an immersion blender to briefly blend a small section of the chili directly in the pot, about 4 to 6 quick pulses in one corner. This breaks down some of the sweet potato and beans to naturally thicken the broth. Alternatively, you can remove about 1 cup of chili, mash it with a fork, and stir it back in.
- Add the tablespoon of fresh lime juice and stir it in. The lime juice brightens all the flavors and balances the richness of the chili.
- Taste the chili and adjust the seasoning. Add more salt if needed, more cayenne if you want more heat, or a pinch more chili powder if you’d like a bolder flavor.
- Remove the pot from heat. The chili is ready to serve.
9. Serve with Your Favorite Toppings
- Ladle the hot chili into bowls using a large ladle.
- Add your toppings of choice: sour cream or Greek yogurt, shredded cheddar cheese, diced avocado or guacamole, sliced jalapeños, fresh cilantro, crushed tortilla chips, or a wedge of lime on the side.
- Serve immediately for the best texture and temperature.
For a full weeknight dinner spread, this chili pairs wonderfully alongside this Cornbread Muffins Recipe for soaking up every last drop of broth.
Tips for the Best Turkey Sweet Potato Chili
A few small techniques go a long way toward making this chili taste like it simmered all day, even when you put it together on a weeknight. Keep these in mind for the best results every time.
- Don’t skip blooming the spices. Cooking the spice blend for a minute before adding liquid is what gives the chili that deep, layered flavor instead of tasting flat or powdery.
- Cut the sweet potato small and even. Half-inch cubes cook through in about 25 to 30 minutes. Larger chunks may still be firm when the rest of the chili is done.
- Use fire-roasted tomatoes. Regular crushed tomatoes work, but fire-roasted ones add a subtle smoky quality that pairs perfectly with the sweet potato and turkey.
- Simmer low and slow. A gentle simmer is much better than a hard boil. High heat can make the sweet potato break apart too quickly and leave the turkey texture rubbery.
- Season at the end. Canned tomatoes and broth both contain sodium. Always wait until the chili is fully cooked before deciding how much additional salt to add.
- Make it a day ahead. This chili is genuinely better after sitting overnight as the flavors meld together.
- Use 93% lean ground turkey. Very lean turkey (99%) can result in a drier, less flavorful chili. The 93% lean version has just enough fat to keep things juicy and flavorful.
Serving Suggestions
This chili is hearty enough to be a complete meal on its own, but a few simple sides and toppings can take it to the next level. Here are some of my favorite ways to serve it.
A warm, fluffy piece of cornbread alongside the bowl is one of the most classic and satisfying pairings imaginable. The slightly sweet crumb soaks up the chili broth perfectly.
Topping ideas and serving accompaniments:
- Sour cream or plain Greek yogurt for a cool, creamy contrast
- Shredded sharp cheddar or Monterey Jack cheese
- Diced avocado or a spoonful of guacamole
- Sliced pickled jalapeños or fresh jalapeño rings
- Crushed tortilla chips for a satisfying crunch
- Fresh cilantro and a squeeze of lime
- A simple Cucumber Salad on the side for a fresh, light contrast
- Warm Cornbread Stuffing as a hearty seasonal side
- A drizzle of hot sauce or sriracha for extra heat
Variations of Turkey Sweet Potato Chili
Once you know the base recipe, it’s easy to adapt it to suit your preferences, dietary needs, or whatever you happen to have on hand. Here are some of the best variations to try.
- Slow cooker version. Brown the turkey and sauté the aromatics on the stovetop, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Make it vegan. Swap the ground turkey for an extra can of beans (white beans or chickpeas work great) and use vegetable broth instead of chicken broth.
- Add more vegetables. Corn, zucchini, and spinach all work well in this chili. Add them in the last 10 minutes of cooking so they don’t get mushy.
- Make it spicier. Double the cayenne, add a whole canned chipotle pepper in adobo sauce (chopped), or use a hot variety of chili powder.
- Add a smoky twist. A teaspoon of liquid smoke or an extra half-teaspoon of smoked paprika deepens the flavor beautifully.
- Use butternut squash instead of sweet potato. It has a similar texture and naturally sweet flavor. Check out this Slow Cooker Butternut Squash Quinoa Chili for inspiration.
- Add quinoa. Stir in ½ cup of uncooked quinoa with the broth for extra protein and a thicker texture. It cooks right in the pot alongside everything else.
Storage and Reheating
This chili stores beautifully, making it one of the best recipes to cook in a big batch at the start of the week. Here’s everything you need to know about keeping it fresh.
- Refrigerator: Store cooled chili in an airtight container in the fridge for up to 5 days. The flavors will continue to develop and it will taste even better on day two or three.
- Freezer: This chili freezes extremely well. Transfer it to freezer-safe containers or zip-lock bags (remove excess air) and freeze for up to 3 months.
- Thawing: Move frozen chili to the refrigerator the night before you plan to eat it and let it thaw overnight.
- Stovetop reheating: Place the chili in a pot over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if it’s thickened too much during storage.
- Microwave reheating: Transfer a portion to a microwave-safe bowl, cover loosely, and heat in 90-second intervals, stirring between each interval, until hot throughout.
- Do not refreeze chili that has already been frozen and thawed.
Read Also: Crockpot Turkey Chili Recipe
Nutritional Facts
The following nutritional estimate is per serving, based on 6 servings.
Values are approximate and can vary depending on your specific ingredients and any toppings added.
| Estimated Nutrition Per Serving | |
|---|---|
| Calories | ~390 |
| Protein | ~32g |
| Carbohydrates | ~38g |
| Fiber | ~10g |
| Fat | ~10g |
| Sodium | ~620mg |
| Sugar | ~9g (naturally occurring) |
This chili is a solid source of lean protein, dietary fiber, and complex carbohydrates, making it a genuinely nutritious weeknight meal.
For another nourishing, veggie-forward meal idea, this Lentil Chili Recipe is another great option to add to the rotation.
Health Benefits of Key Ingredients
Beyond just tasting great, this chili is packed with ingredients that genuinely support your health. It’s the kind of meal that feels indulgent but is actually working hard for your body at the same time.
Sweet potatoes are one of the most nutritious vegetables you can eat. They’re loaded with beta-carotene (which your body converts to vitamin A), vitamin C, potassium, and dietary fiber.
Their natural sugars provide sustained energy without the spike and crash of refined carbs.
Here’s a breakdown of the key health benefits by ingredient:
- Ground Turkey: A lean source of high-quality protein that supports muscle maintenance and keeps you feeling full. Lower in saturated fat than ground beef.
- Sweet Potatoes: Rich in beta-carotene, fiber, vitamin B6, and potassium. They support eye health, digestion, and heart health.
- Black Beans: Packed with plant-based protein, iron, magnesium, and resistant starch that feeds beneficial gut bacteria.
- Kidney Beans: High in fiber and folate. They help stabilize blood sugar and support cardiovascular health.
- Garlic: Contains allicin, a compound with documented anti-inflammatory and immune-supporting properties.
- Tomatoes: Excellent source of lycopene, an antioxidant linked to reduced risk of certain chronic diseases. Cooking tomatoes actually increases lycopene bioavailability.
- Cumin and Chili Powder: Both contain antioxidants and have been associated with anti-inflammatory effects in research. Cumin may also support digestion.
- Lime Juice: Adds vitamin C and helps your body absorb the iron from the beans more effectively.
FAQs About Turkey Sweet Potato Chili
1. Can I use ground chicken instead of ground turkey?
Yes, absolutely. Ground chicken works just as well in this recipe and produces a very similar result.
Like turkey, choose a blend that is at least 93% lean for the best texture and flavor in this dish.
2. Do I need to peel the sweet potatoes?
Technically, sweet potato skin is edible and nutritious. That said, most people prefer the texture of this chili with peeled sweet potatoes since the skin can become slightly tough during the long simmer. Peeling is recommended for the best final texture.
3. My chili is too thin. How do I thicken it?
The easiest fix is to use an immersion blender to pulse a portion of the chili directly in the pot.
This breaks down some of the sweet potato and beans, which thickens the broth naturally.
Alternatively, simply let it simmer uncovered for an additional 10 to 15 minutes to allow more liquid to evaporate.
4. Can I make this recipe in the Instant Pot?
Yes, this recipe adapts well to the Instant Pot. Use the sauté function to brown the turkey and cook the aromatics, then add all remaining ingredients.
Seal the lid and cook on high pressure for 15 minutes, followed by a 10-minute natural release.
The sweet potatoes will be very soft, which also helps thicken the chili naturally.
5. Is this chili spicy?
As written, this chili has a mild to medium heat level. The ¼ teaspoon of cayenne and 2 tablespoons of chili powder give it a gentle warmth that most people find very approachable.
If you prefer it spicier, increase the cayenne or add diced jalapeño or chipotle peppers. If you want it milder, simply leave out the cayenne entirely.
Turkey Sweet Potato Chili
Ingredients
- 1.5 lbs ground turkey 680g; 93% lean recommended
- 2 medium sweet potatoes peeled and cut into ½-inch / 1.25cm cubes; about 3 cups / 400g
- 15 oz canned black beans 425g; drained and rinsed
- 15 oz canned kidney beans 425g; drained and rinsed
- 28 oz canned fire-roasted crushed tomatoes 794g; do not drain
- 15 oz canned diced tomatoes 425g; do not drain
- 2 cups low-sodium chicken broth 480ml
- 1 medium yellow onion diced
- 1 red bell pepper diced, seeds and membrane removed
- 4 garlic cloves minced
- 2 tbsp avocado oil or olive oil
- 1 tbsp tomato paste
- 2 tbsp chili powder
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper adjust to taste
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper
- 1 tbsp fresh lime juice about half a lime
- sour cream or plain Greek yogurt for topping
- shredded cheddar or Monterey Jack cheese for topping
- diced avocado or guacamole for topping
- sliced jalapeños pickled or fresh
- crushed tortilla chips for topping
- fresh cilantro for garnish
- lime wedges for serving
Equipment
- 6-quart Dutch oven or large heavy-bottomed pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Can opener
- Measuring cups and spoons
- Ladle For serving
- Vegetable peeler For peeling the sweet potatoes
- Immersion blender (optional) For thickening the chili
Method
- Peel and cut sweet potatoes into ½-inch cubes. Dice the onion and red bell pepper, mince the garlic, and drain and rinse both cans of beans.
- Combine the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl. Set aside.
- Heat avocado oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook for 6 to 8 minutes, breaking it into crumbles, until fully cooked through with no pink remaining.
- Reduce heat to medium and add the diced onion and red bell pepper to the pot. Cook for 4 to 5 minutes until softened, then add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the tomato paste and cook for 1 to 2 minutes, then pour in the spice blend and stir to coat everything evenly. Toast the spices for 1 minute, stirring constantly.
- Add the cubed sweet potatoes, crushed tomatoes, diced tomatoes, and chicken broth to the pot. Stir well and bring to a boil over medium-high heat.
- Stir in the drained black beans and kidney beans, then reduce heat to medium-low. Partially cover and simmer for 25 to 30 minutes, stirring every 8 to 10 minutes, until the sweet potatoes are fork-tender and the chili has thickened.
- Stir in the fresh lime juice and taste for seasoning, adjusting salt, cayenne, or chili powder as needed. For a thicker texture, use an immersion blender to pulse a small section of the chili 4 to 6 times.
- Ladle the chili into bowls and top with your choice of sour cream, shredded cheese, diced avocado, jalapeños, crushed tortilla chips, cilantro, and a squeeze of lime.
Nutrition
Notes
- Use 93% lean ground turkey for the best flavor and texture. Very lean turkey (99%) can result in a drier chili.
- Don’t skip blooming the spices — cooking the spice blend for one minute before adding liquids is what gives the chili its deep, layered flavor.
- Cut sweet potato evenly into ½-inch cubes so they cook through at the same rate as everything else.
- Fire-roasted tomatoes add a subtle smokiness that pairs beautifully with the sweet potato. Regular crushed tomatoes work as a substitute but the flavor won’t be quite as complex.
- To thicken the chili, use an immersion blender to pulse a portion directly in the pot, or mash about 1 cup of chili with a fork and stir it back in.
- Make ahead tip: This chili tastes even better the next day as the flavors meld. Make it a day in advance for best results.
- Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months in freezer-safe containers.
- Reheating: Warm on the stovetop over medium-low heat with a splash of broth if too thick, or microwave in 90-second intervals, stirring between each.
- Make it vegan: Replace the ground turkey with an extra can of white beans or chickpeas and use vegetable broth instead of chicken broth.
- Adjust the heat: For a milder chili, omit the cayenne entirely. For extra heat, double the cayenne or add one chopped chipotle pepper in adobo sauce.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Turkey Sweet Potato Chili is everything you want on a busy weeknight or lazy weekend: hearty, nourishing, deeply flavorful, and simple enough to make without stress.
The sweet potato brings such a unique element to classic chili, adding natural sweetness, color, and body that you just don’t get from traditional recipes.
It’s the kind of recipe that makes the whole house smell incredible while it’s cooking. Once you make it once, it has a way of showing up in your meal plan week after week.
Give it a try and let me know how it turns out in the comments below. Did you make any fun variations?
I’d love to hear what toppings you used and whether your family loved it as much as mine does.
Recommended:
- Sweet Potato Soup
- Three Bean Chili
- Sweet Potato Casserole
- Crockpot Lentil Sweet Potato Stew
- Fall Soup Recipes
