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!
Table of Contents
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
Tap stars to rate!
Turkey Sweet Potato Chili Recipe
email this recipe!
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
Tap stars to rate!
Video
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 was unbelievably good. I followed the recipe exactly except I had a cooked rotisserie chicken and used that instead of the ground turkey. I made it for guests and everyone loved it 🥰
This recipe is a keeper!
Yay! So happy to hear you enjoyed the recipe, Pam! I’m glad your guests loved it. Thanks so much for taking the time to leave a comment and rating!
Very very very good recipe! Modified it just slightly to suit our tastebuds.
Added one diced yellow bell pepper with onions… omitted cinnamon… added 2 cups of chicken stock instead of 1 and incorporated 1/4 cup of masa harina for flavor and to thicken…. a dash of fresh lime at the end of cooking. Served with cilantro, mexican cheese, sour cream and tortilla chips! Our family fell in love!!
Yay! So happy to hear you enjoyed the recipe, Crystal! Sounds tasty! Thanks so much for taking the time to leave a comment and rating!
First time I made this I brought it to a pot luck. I had a full crock pot when I arrived and brought an empty one home. I received an email from the hostess the next day asking for the recipe as so many people had asked her for it. Thanks for this recipe. It has become a family favourite.
Yay! So happy to hear you enjoyed the recipe, Ellen! That’s high praise! Thanks so much for taking the time to leave a comment and rating!
Quick and easy to prep and make. Great balance of spices
Yay! So happy to hear you enjoyed the recipe, Bethany! Thanks so much for taking the time to leave a comment and rating!
Could you make this in the crockpot?
While I haven’t tested this personally, I’m sure you could! You’d want to brown the beef separately for a few minutes so you can crumble it. I’d love to hear how it turns out if you try it!
Great meal! In our usual rotation!
Yay! So happy to hear you enjoyed the recipe, Kenzie! Thanks so much for taking the time to leave a comment and rating!
This was fantastic! The seasoning blend was on point to give the recipe the right amount of flavor. I was short one sweet potato, but I used 1/2 lb lean ground turkey and 1/2 lb lean ground beef (93%} and this worked out great! It took a bit longer than 35 min for the potatoes to cook through, but no big deal. Served over rice with cilantro, cheese and some low fat Greek yogurt with some lime juice mixed in. I think the leftovers will be even better!
Yay! So happy to hear you enjoyed the recipe, Lara! I’m so glad you could make it work for you. Thanks so much for taking the time to leave a comment!
This was absolutely delicious and so easy! I had never made a chili before this one. My hubby and I both loved it and will be making it many more times in the future! I added a dollop of daisy, cilantro and cheese on top.
Yay! So happy to hear you enjoyed the recipe, Allyson! That’s amazing. Thanks so much for taking the time to leave a comment and rating!
Excellent perfect for subzero temperature eating! Very healthy and delicious!
Yay! So happy to hear you enjoyed the recipe, Susan! It’s such a warm and comforting meal. Thanks so much for taking the time to leave a comment and rating!
I am a so glad I found this recipe! My daughter and son-in -law love sweet potatoes, plus he doesn’t eat red meat .I made it for them and they raved about it! I’m making them a second batch today…so good!
I did add a chopped sweet red pepper …😋
Yay! So happy to hear you enjoyed the recipe, Donna! Sounds delicious! Thanks so much for taking the time to leave a comment!