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Sweet Potato Turkey Chili Recipe

Hearty, wholesome, and packed with everyday ingredients, this Sweet Potato Turkey Chili is the kind of meal you'll want on repeat throughout the cooler months. Lean ground turkey, tender sweet potatoes, beans, tomatoes, and warming spices slowly come together to create a filling one-pot dinner that's perfect for busy weeknights, meal prep, or game day gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 386
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound lean ground turkey
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 2 medium sweet potatoes peeled and diced into ½-inch cubes
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 tablespoon lime juice
Optional Toppings
  • Chopped cilantro
  • Sliced avocado
  • Shredded cheddar cheese
  • Sour cream
  • Tortilla strips
  • Lime wedges

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Can Opener
  • Ladle

Method
 

  1. Warm the olive oil in a large Dutch oven over medium heat. Add the ground turkey and cook until browned, breaking it into small pieces as it cooks.
    Warm the olive oil in a large Dutch oven over medium heat
  2. Stir in the diced onion and bell pepper. Cook until softened, then add the minced garlic and cook for another minute.
    Stir in the diced onion and bell pepper.
  3. Mix in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper, stirring until the spices become fragrant.
    Mix in the tomato paste, chili powder, cumin
  4. Add the diced sweet potatoes, black beans, kidney beans, diced tomatoes, and chicken broth. Stir everything together until well combined.
    Add the diced sweet potatoes, black beans, kidney beans
  5. Bring the chili to a gentle boil, then reduce the heat and simmer uncovered until the sweet potatoes are tender and the chili has thickened.
    Bring the chili to a gentle boil, then reduce the heat
  6. Finish with the lime juice and stir well before serving. Ladle into bowls and add your favorite toppings.
    Finish with the lime juice and stir well before serving.

Notes

  • Cut the sweet potatoes into evenly sized cubes for consistent cooking.
  • Lean ground turkey keeps the chili hearty without excess fat.
  • Adjust the cayenne to make the chili milder or spicier.
  • Stir occasionally while simmering to prevent sticking.
  • The flavor becomes even richer after resting for a few minutes.