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.
Oh so satisfying! This is total comfort food! Fall is here and this was the perfect way to start off the season. Love this!
Yay! So happy you enjoyed the recipe, Megan! Thanks for the comment and rating! 🙂
This is an amazing meal, I double the recipe so we can have it the next night. Not only is it that good but makes it easier on a busy Mom. It is very hearty and filling and Its full of flavor nothing needs to be added. I do offer the recommended sides for those who want it and I serve it over Jasmine rice. And I also set out Mrs. Dash Southwest Chipotle for an extra kick, especially the season of plugged sinuses.
Oh I love your added kick with the Mrs. Dash! So happy to hear you enjoy the recipe so much. Thanks so much for your comment and rating!
I made this last fall and couldn’t wait to make it again this fall!! Such a delicious and flavourful recipe for ground turkey. Thanks!!
So happy to hear you enjoyed the recipe so much, Katherine! Thanks so much for your comment and rating! 🙂
So very delicious and kind to my diabetes. My grocery store did not have ANY sweet potatoes ( wha? I know right) so I used a bag of frozen butternut squash and it was just as good as recipe with sweet potato and much quicker. It was only mildly hot for my tastes but easily adjusted.
What a great idea to use squash, instead! Love that you were thinking on your toes, Margaret! Thanks so much for your comment and review!
How long does it take to reheat from frozen in a crockpot?
Hi Julie! I honestly have never tried to reheat it in the Crock-Pot, but that’s a great idea! My guess is that it would take quite a few hours, but I bet it could be stirred/broken up if you wanted to speed it up a bit. Would love to hear how it goes for you!
Have made this before. Husband and I loved it. Planning on making this for a church gathering. Haven’t made this in awhile also forgot about it.
Yay, Loti! I am so happy you enjoy the recipe and have rediscovered it. Thanks so much for your comment and rating! 🙂
This is my new, go-to chili recipe! My husband & I love this and have made it at least half a dozen times since finding it last fall. I’ve used ground turkey, chicken & sirloin and all have been delicious. The spice blend is on point for a mild chili flavor that should work well for just about everyone’s tastebuds. I’ve yet to master the cooking time with the sweet potatoes IN the pot (or crock pot, which is usually what I use to make this so it’s even easier to pull together after pre-browning the meat), but I easily roast them separately in the oven. That worked out well when we served this to guests since they could decide whether to add the sweet potatoes–the chili is delicious with or without them. I usually buy the pre-cubed taters in the produce section to reduce prep time. Butternut squash can also be subbed. I often double the recipe & freeze half for future dinner goodness, so this definitely freezes well. Thank you for sharing this recipe–it’s so easy, yummy, and on regular rotation at my house these days!
Hi Cara!! I am SO happy you and your hubby are enjoying the chili recipe so much. My guess as far as cooking the sweet potatoes is that the ones in that are pre-cooked are a little too large. If you ever cut them yourself, just cut them a little smaller for a quicker cook time. Thanks for your comment and rating 🙂
I was thinking about using butternut squash as well. I grow butternut squash so I have it available to me organically.
Butternut squash can definitely be substituted. I would love to hear how it turns out for you!
This was delicious! Loved by the whole family!
Hi Holly! So happy you and the family enjoyed it so much. Thanks for the comment and rating 🙂
Just came across this recipe it smells good but its taking a long time to soften the sweet potato I’m well over the initial cook time. Am I missing something? Or maybe can I used can sweet potatoes instead?
Hi Regina!! The cook time can vary quite a bit depending on how big you cut your sweet potatoes and the temperature you have your burner at. I would try cutting the potatoes a little smaller next time and bumping up the heat a bit! (Canned sweet potatoes will not be nearly as good/good for you!)
I have made this a half a dozen times when hosting and my guests have raved about it every time!
Yay, Sara!! I am so happy you and your guests have enjoyed it 🙂 Thanks so much for your sweet comment and rating!