Turkey Sweet Potato Chili
This Turkey Sweet Potato Chili is a hearty, one-pot meal that combines lean ground turkey, tender sweet potato cubes, and two kinds of beans in a richly spiced tomato broth. Smoky, slightly sweet, and deeply satisfying, it comes together in about an hour and tastes even better the next day — making it the perfect weeknight dinner or meal-prep staple.
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
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
Spice Blend
- 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
For Serving (Optional)
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 390kcalCarbohydrates: 38gProtein: 32gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 620mgPotassium: 980mgFiber: 10gSugar: 9gVitamin A: 180IUVitamin C: 35mgCalcium: 8mgIron: 20mg
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