The proud winner of multiple chili cook-offs, this Turkey Sweet Potato Chili is your new go-to for a hearty and incredibly flavorful meal. With lean ground turkey, sweet potatoes, and black beans, it’s packed with protein, fiber, and vitamins, making it both nutritious and delicious. Whether you’re whipping it up for a weeknight dinner or preparing a batch for meal prep, this one-pot wonder comes together in under an hour—and freezes like a dream for cozy meals all winter long!
London’s Top Tips: Cut the potatoes a uniform size so they cook up evenly, and don’t be afraid of the cinnamon—it adds the best subtle punch of Fall flavor!
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Having lived in the South my whole life, I’ve always been a HUGE fan of sweet potatoes. But sweet potatoes in turkey chili?! Let’s just say there were plenty of skeptics—until that first bite.
Ever since creating this recipe over 8 years ago, it’s become a family staple every Fall! The unique combo of sweet potatoes and bold spices creates a flavor you won’t find in your average bowl—plus, it’s packed with lean protein, fiber, and a touch of warmth from a secret pinch of cinnamon.
I always whip up a big batch, not just for dinner, but because it freezes beautifully for quick, cozy meals throughout the colder months. (It’s also great to share with friends in need!) Even picky eaters can’t resist this one.
Want more classic recipes? Make sure you check out these Instant Pot Beef Chili and Instant Pot Turkey Chili recipes.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Ground Turkey. For the best flavor, I recommend using a ground turkey blend with a little more fat, like 85/15. You can also easily substitute ground beef, chicken, or even venison to switch things up!
- Sweet Potatoes. You’ll need 2-3 medium sweet potatoes, peeled and diced into ½-inch cubes, yielding about 4 cups. Not only do they add a subtle sweetness to balance the spices, they’re also packed with beta-carotene, fiber, and antioxidants.
- Tomatoes. A 28-ounce can of crushed tomatoes forms the sauce base. Avoid tomato sauce or marinara, as they’ll alter the texture and flavor.
- Seasonings. Chili powder, cumin, paprika, and a pinch of cinnamon give this dish its rich flavor and creates the best homemade chili seasoning. You can substitute with 2-3 tablespoons of a store-bought seasoning mix if you prefer.
- Corn. Canned sweet corn works great, but thawed frozen corn can be used too. It adds a touch of sweetness that complements the dish’s savory flavors.
- Beans. Black beans are classic here, but you can switch it up with red kidney or white navy beans for a different flavor twist.
How to Make Sweet Potato Turkey Chili
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prepare the sweet potatoes. You can leave the skin on for added fiber, but note that it tends to separate during cooking. If you prefer peeling, use a potato peeler or sharp paring knife, then cut the potatoes into ½-inch cubes for even cooking.
- Cook the onion. Drizzle olive oil into a Dutch oven (or a large pot) and toss in the onions and garlic. Cook over medium heat for 2-3 minutes.
- Brown the ground turkey. Push onions to the side and add the ground turkey. Continue cooking over medium heat for 6-8 minutes, or until turkey is no longer pink and almost cooked through. Crumble the cooked turkey using a potato masher.
- Add the sweet potatoes. Mix in the sweet potatoes and cook for another 2 minutes. You want them to just begin to soften.
- Stir in seasonings and simmer. Pour crushed tomatoes, chicken broth, and seasoning ingredients into the mixture. Combine chili thoroughly and reduce to low heat. Cover pot with a lid and simmer for 20-25 minutes.
- Finish the chili. Rinse and drain the corn and black beans and stir into the mix. Cover and simmer for an additional 5-10 minutes. Make sure the sweet potatoes are fork-tender before serving.
Optional Toppings
While this chili tastes incredible on its own, here are some fun toppings that will boost the flavor even more!
- Sliced avocado
- Shredded cheese (cheddar, Monterey Jack)
- Sour cream or Greek yogurt (or a dairy-free alternative)
- Fresh cilantro
- Tortilla chips or strips
- Sliced green onions
- Lime wedges for a fresh squeeze of citrus
Variations to Try
- Add more veggies: Bell peppers, zucchini, or carrots can be added for extra texture and color. You can also throw in some spinach or kale toward the end for a boost of greens.
- Spice it up: Add a diced jalapeño or a pinch of cayenne pepper for more heat. Smoked paprika also adds a rich, smoky flavor.
- Different beans: Swap the black beans for red kidney beans, pinto beans, or chickpeas for variety.
- Swap the meat: While turkey is a great option, you can use ground beef, chicken, or even shredded rotisserie chicken for a twist.
Storage Directions
- Refrigerate: Allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, portion the chili into freezer-safe containers, leaving room at the top for expansion. It can be frozen for up to 3-6 months. Thaw overnight in the refrigerator.
- Reheat: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it has thickened too much.
FAQs
To thicken chili, mash some of the sweet potatoes, or let it simmer uncovered to reduce liquid. You can also stir in a cornstarch or flour slurry for extra thickness.
Yes, it freezes very well. Place it in a freezer-safe container, leaving room for expansion, and freeze for up to 6 months. Thaw overnight in the fridge and reheat on the stovetop, adding broth if needed.
Yes! Chili tastes even better the next day as the flavors have more time to meld. Simply store in the fridge and reheat before serving.
Yes! Sauté the onions and turkey, then transfer to a 6-quart slow cooker with the other ingredients. Cook on High for 2-3 hours, or until the sweet potatoes are tender.
Absolutely! You can substitute ground turkey with ground beef, chicken, or even venison for a different flavor.
What to Serve it With
When you’re ready to dig in, there are so many flavorful pairings that elevate this chili so it’s fit for any occasion.
- Cornbread: Try your hand at homemade with Gluten-free Cornbread, Jalapeño Cornbread, or Mini Cornbread Muffins.
- Rice or Quinoa: If you want a grain but aren’t feeling cornbread, try Basmati Rice or White Rice. Or, stick with Instant Pot Quinoa.
- Salad: You can’t go wrong with something green, like Chopped Kale Salad, Broccoli Bacon Salad, or whip up a dressing for a simple side salad.
- Coleslaw: Everyone will love some Southern Homemade Coleslaw.
Other Chili Recipes
When comfort food calls, chili is there to cozy up with. In addition to this turkey chili, try these easy recipes.
- Instant Pot Ground Turkey Chili
- Instant Pot Beef Chili
- Pumpkin Chili
- Slow Cooker White Chicken Chili
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Turkey Sweet Potato Chili Recipe
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Ingredients
- 2 tablespoons avocado oil
- 1 small white onion finely diced
- 3 garlic cloves finely minced
- 1 pound ground turkey
- 1 pound sweet potatoes peeled and cut into ½-inch cubes
- 2 (15-ounce) cans crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper optional
- 2 teaspoons salt
- ¾ teaspoon black pepper
- 1 15.25-ounce can corn drained
- 1 15.5-ounce can black beans drained and rinsed
- Sour cream optional
- Fresh cilantro finely chopped, optional
Instructions
- Heat the avocado oil in a large Dutch oven over medium heat. Add the onions and cook for 2-3 minutes, or until they become tender. Add garlic and continue cooking for 30 seconds, or until fragrant.2 tablespoons avocado oil, 1 small white onion, 3 garlic cloves
- Push onions and garlic to the side and add the ground turkey. Cook, breaking apart, for 7-8 minutes, or until no longer pink. Add sweet potatoes, stir, and cook for another 2 minutes.1 pound ground turkey, 1 pound sweet potatoes
- Add crushed tomatoes, chicken broth, chili powder, cumin, paprika, cinnamon, cayenne pepper, if using, salt, and black pepper. Stir to combine and increase the heat to high. Once boiling, reduce the heat to medium-low, cover, and simmer for 30 minutes2 (15-ounce) cans crushed tomatoes, 1 cup chicken broth, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon paprika, ⅛ teaspoon cinnamon, ⅛ teaspoon cayenne pepper, 2 teaspoons salt, ¾ teaspoon black pepper
- Stir in the corn and black beans. Cover and simmer for an additional 10-15 minutes, or until sweet potatoes are fork-tender. For a slightly thicker chili, mash some of the sweet potatoes using a potato masher.1 15.25-ounce can corn, 1 15.5-ounce can black beans
- Serve with sour cream and chopped cilantro, if desired.Sour cream, Fresh cilantro
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Notes
- Storage: Keep in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Place in a freezer-safe airtight container and freeze for up to 5-6 months.
- Potatoes: You can leave the skin on the potatoes if you like, but they might separate.
- Seasoning: Make your own chili seasoning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my new favourite recipes. I was surprised I didn’t have to change the recipe but that it allows for subbing chicken for turkey .
So happy you enjoyed it, Lori! Thanks so much for the comment 🙂
This has quickly become one of my go to recipes! I made it for my boyfriend, and we’re both obsessed. We make it almost once a week now! I made it for my family when I was home for the holidays and they loved it so much that they make it regularly now, too!
Yay, Olivia!! I am so happy you and your family enjoy it so much. Thanks for leaving a comment and rating! 🙂
This chili is so flavorful and filling! I was skeptical about eating a tomato based sauce and sweet potatoes together but it works so well and I think gives it that texture you would normally get from a lot of beans. I will definitely make this again and again!!
Hi Tina!! Thank you so much for your comment. I am so happy you enjoyed it 🙂
How much is in a serving? 1 cup?
Yes, roughly about 1 cup.
Would it be possible to cook the recipe in a slow cooker? 4/6 hours on low?
Hi Elizabeth! Yes, I think you should be able to cook the recipe in a slow cooker. You may have to add just a bit more liquid (chicken or veggie broth) to ensure it doesn’t burn! I would love to hear how it turns out if you try it 🙂
I tried this in a crock pot tonight (however I did cook the onions and the turkey on the stove then added to the crockpot with all the other ingredients + an extra half cup of chicken stock) and it came out great!
My husband and I enjoyed this meal and we will definitely be making it again!
P.s. I cooked it on high for about 2 hours to soften the potatoes sufficiently, then mashed as advised for a thicker consistency.
Hi Elisia! Thanks so much for the feedback on how you made it in the Crock-Pot! It’s so nice to have options on how to prepare a recipe. Thanks for your comment and rating!
This was sooo tasty!!! Just ate as is and was so flavorful! Thanks for the recipe!!
Yay!! You’re so welcome. Thanks for commenting 🙂
Do you think you could Substitute sweet potatoes with butternut squash? Or would they take way longer to cook?
Absolutely! It may take a few minutes longer, but should still turn out great!
I made this chili specifically intending to hoard it for myself bcc my family is a bunch of picky eaters. I made it when they went out to go swimming and when they came back and smelled the aroma they all wanted a bowl (sigh) so I had to share….and they loved it so I was super happy.
Yay!! So happy your family loved it, but also sad you did not get to hoard it for yourself 😉
Love your recipes. Wondered if your snicker doodle cookies will freeze well?
Thank you so much, Lynne!! If you would like to freeze them, I would freeze the cookie dough (already rolled in the cinnamon/sugar). When you are ready to bake… take them out and either let them sit at room temperature for 10 minutes and bake as instructed, or bake them for a minute or two more straight out of the freezer! Hope this helps!
I made spinach artichoke spaghetti squash boats with chicken last weekend and sweet potato ground turkey chili tonight. Both were delicious!!! Thank you so much!
Oh I also made some refrigerator oatmeal with brown sugar and maple syrup and toasted pecans. I cut back on the sugar but it was still too sweet for me and I wondered if I misunderstood the recipe. It was really good though.
I already get your newsletter. I love it and I really appreciate your recipes. Wow you are a good cook!
Thank you so much Rhonda for your sweet words!! I am so happy you like the spaghetti squash boats and turkey chili 🙂
The oats are a little on the sweeter side – I have a bit of a sweet tooth! lol If you want to make them less sweet you can try using coconut sugar instead of brown sugar and reducing it and the maple syrup to 1-2 tablespoons. Thank you so much for your feedback, I really appreciate it 🙂