Turkey Sweet Potato Chili is a hearty, flavour‑packed dish that brings the comfort of a warm bowl of chili together with wholesome ingredients. Made with lean ground turkey, sweet potatoes, black beans, tomatoes, and aromatic spices, this recipe offers both satisfying texture and nutritional goodness. Whether for a weeknight dinner or a make‑ahead meal prep option, it hits the right notes of ease, flavour, and nourishment.
Why You’ll Love This Turkey Sweet Potato Chili
You’ll love this Turkey Sweet Potato Chili because it combines:
- Lean protein from the ground turkey, which supports muscle repair and satiety.
- Sweet potatoes offer natural sweetness, color, and a boost of vitamin A and fibre.
- Black beans (and/or other legumes) for added plant‑based protein and fibre.
- A one‑pot style simplicity: brown the turkey, sauté aromatics, then simmer everything together with minimal fuss.
- Flexibility in toppings (think cilantro, sour cream, avocado) and side options (cornbread, rice) so you can tailor it to your taste.
- Leftovers that taste even better as the flavours meld—ideal for batch‑cooking and freezing.
Ingredients
- 2 pounds ground turkey
- 1 teaspoon kosher salt
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 29 ounces diced tomatoes
- 14 ounces black beans, drained and rinsed
- 8 oz can tomato sauce
- 2 cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 bay leaf
- 4 cups sweet potato, peeled and diced into ½ inch cubes
- Fresh cilantro, for garnish
(Optional: sour cream, shredded cheese, avocado, or tortilla chips for serving)
Step‑by‑Step: How to Make the Turkey Sweet Potato Chili
- In a large skillet or pot over medium‑high heat, brown the ground turkey. Break it up into smaller pieces as it cooks and season with the salt and cumin.
- When the meat is browned and cooked through, add the chopped onion and minced garlic; cook for about 3 minutes over medium heat until the onion starts to soften.
- Add the diced tomatoes (with their juices), sweet potato cubes, tomato sauce, chicken broth, chili powder, paprika, another pinch of salt if needed, and the bay leaf.
- Bring the mixture to a gentle boil, then reduce heat to medium‑low, cover the pot and simmer until the sweet potatoes are tender and cooked through — about 25 minutes, stirring occasionally.
- Remove the lid and continue to cook uncovered for an additional 10 minutes, allowing the chili to reduce and thicken slightly. Remove the bay leaf.
- Serve warm, garnished with fresh cilantro (and optional sour cream, cheese or avocado) as desired.
Helpful Tips
- Use evenly sized sweet potato cubes (½ inch works well) so they cook at the same rate and finish tender at the same time as the meat.
- Browning the turkey well and sautéing the onion/garlic adds depth of flavour — don’t skip that step.
- If the chili appears too thick during the final cook, add a splash of chicken broth or water. If too thin, simmer a bit longer uncovered.
- For milder heat, reduce the chili powder or omit paprika; for more heat, consider adding a pinch of cayenne or chopped jalapeño.
- Letting the chili rest for 10‑15 minutes before serving helps the flavours meld and improves texture.
- This is excellent for meal prep: cool completely then store in airtight containers in the fridge (or freeze).
Substitutions And Variations
- Protein swap: Use ground chicken, lean ground beef or even turkey breast instead of ground turkey.
- Beans: You used black beans; you could substitute kidney beans, pinto beans or omit beans entirely for a bean‑free version.
- Sweet potato alternative: Try butternut squash or regular potatoes if you prefer.
- Spice variation: Smoked paprika adds a smoky depth. Add jalapeño or cayenne for a spicier version.
- Slow cooker or Instant‑Pot friendly: You can brown ingredients then transfer to a slow cooker for longer, gentler cooking; or use a pressure‑cooker/Instant Pot version which cuts time.
- Vegetarian version: Skip the turkey and increase beans + sweet potato + maybe add extra vegetables (bell pepper, zucchini) for a meat‑free chili.
Storage Instructions
- Refrigerator: Store cooled chili in an airtight container for up to 3‑4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Freezer: Portion into freezer‑safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- For best texture, avoid thawing and refreezing; when reheating frozen chili, stir occasionally and heat until piping hot throughout.
Nutritional Information
Based on your ingredients list, the nutrition per serving is approximately:
- Calories: 285 kcal
- Carbohydrates: 33 g
- Protein: 34 g
- Fat: 3 g (Saturated Fat: 1 g)
- Cholesterol: 62 mg
- Sodium: 763 mg
- Potassium: 1,102 mg
- Fiber: 8 g
- Sugar: 7 g
- Vitamin A: 9,835 IU
- Vitamin C: 18 mg
- Calcium: 83 mg
- Iron: 4 mg
Serving Suggestions
- Serve this chili in bowls topped with fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, sliced avocado, or tortilla chips for crunch.
- Pair it with cornbread, garlic bread, or brown rice/quinoa on the side for more substance.
- A side salad (e.g., mixed greens with lemon‑vinaigrette) works nicely to balance the warmth of the chili.
- If you like variation, serve leftovers over baked sweet potatoes or use the chili as a topping for loaded baked potatoes.
- On colder days, pair with cheesy garlic bread or cornbread muffins to make it extra comforting.
Frequently Asked Questions About Turkey Sweet Potato Chili
Can I use lean turkey breast instead of ground turkey?
Yes. You can substitute lean turkey breast (ground) instead of typical ground turkey. The flavour may be slightly milder, and you may want to brown gently so it doesn’t dry out.
How can I make this gluten‑free?
This recipe is naturally gluten‑free, assuming your canned tomato sauce and broth don’t contain gluten‑derived thickeners or additives. Always check labels to be sure.
How long will this keep, and can I freeze leftovers?
Refrigerated, the chili will keep for about 3‑4 days in an airtight container. Freezer‑friendly for up to 3 months; thaw overnight in the fridge, then reheat on the stovetop or microwave.
My sweet potatoes are still firm after 25 minutes; what should I do?
If the sweet potatoes are larger cubes or a firmer variety, simply continue simmering a few extra minutes until tender. Cover uncovered or partially covered at the end to allow the liquid to reduce and the potatoes to fully cook.
Can I make this in a slow cooker or Instant Pot?
Yes. After browning the turkey and sautéing the onion/garlic, you can transfer to a slow cooker and cook on low for several hours or use an Instant Pot/pressure cooker for a faster version.
Final Thoughts
Thank you so much for taking the time to make this Turkey Sweet Potato Chili recipe. I love how easy it comes together, how warmly inviting it is, and how satisfying each spoonful feels. It’s the kind of dish I’m happy to dig into on a cozy evening, and I hope you’ll feel the same joy in it. Whether you’re making it for your family, prepping for the week ahead, or just treating yourself, here’s to a bowl of comfort, flavour, and nourishment. Enjoy every bite. Thank you for being part of the food‑loving community, and happy cooking!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Turkey Sweet Potato Chili
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Turkey Sweet Potato Chili is a cozy, one-pot recipe filled with lean ground turkey, sweet potatoes, black beans, and savory spices. It’s a flavorful, healthy meal that’s great for busy weeknights, family dinners, or batch cooking for the week.
Ingredients
2 pounds ground turkey
1 teaspoon kosher salt
1 yellow onion, chopped
3 cloves garlic, minced
29 ounces diced tomatoes
14 ounces black beans, drained and rinsed
8 oz can tomato sauce
2 cups chicken broth
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
1 bay leaf
4 cups sweet potato, peeled and diced into 1/2-inch cubes
Fresh cilantro, for garnish
Optional: sour cream, shredded cheese, avocado, tortilla chips
Instructions
- In a large skillet or pot over medium‑high heat, brown the ground turkey. Break it up into smaller pieces as it cooks and season with the salt and cumin.
- When the meat is browned and cooked through, add the chopped onion and minced garlic; cook for about 3 minutes over medium heat until the onion starts to soften.
- Add the diced tomatoes (with their juices), sweet potato cubes, tomato sauce, chicken broth, chili powder, paprika, another pinch of salt if needed, and the bay leaf.
- Bring the mixture to a gentle boil, then reduce heat to medium‑low, cover the pot and simmer until the sweet potatoes are tender and cooked through — about 25 minutes, stirring occasionally.
- Remove the lid and continue to cook uncovered for an additional 10 minutes, allowing the chili to reduce and thicken slightly. Remove the bay leaf.
- Serve warm, garnished with fresh cilantro (and optional sour cream, cheese or avocado) as desired.
Notes
Use evenly cut sweet potato cubes for even cooking. Adjust spices to your preferred heat level. Great for freezing and reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Carbohydrates: 33g
- Protein: 34g