Turkey Sweet Potato Chili

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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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.

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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

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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5 from 37 votes

Turkey Sweet Potato Chili Recipe

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.

Yield 6 servings

Prep 15 minutes mins

Cook 35 minutes mins

Total 50 minutes mins

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Ingredients 

1x2x3x

• ▢ 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 for serving, optional
• ▢ Fresh cilantro finely chopped, for serving

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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 the 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 minutes
  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, 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

Last step! If you make this, please leave a review letting us know how it was!

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5 from 37 votes

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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

Calories: 406kcal, Carbohydrates: 56g, Protein: 30g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 42mg, Sodium: 1350mg, Potassium: 1343mg, Fiber: 13g, Sugar: 11g, Vitamin A: 12037IU, Vitamin C: 18mg, Calcium: 120mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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