Go Back
Recipe Card

Turkey and Sweet Potato Chili Recipe

A hearty blend of lean turkey, tender sweet potatoes, beans, tomatoes, and warming spices, this Turkey and Sweet Potato Chili is the kind of meal that brings comfort without requiring hours in the kitchen. It's filling enough for dinner, simple enough for meal prep, and perfect for chilly evenings when you want something nourishing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 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
  • 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 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper optional
  • Salt and black pepper to taste
For Serving
  • Chopped fresh cilantro
  • Shredded cheddar cheese
  • Sour cream
  • Sliced avocado
  • 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. Heat the olive oil in a large Dutch oven over medium heat. Add the ground turkey and cook until browned, breaking it into small crumbles as it cooks. Stir in the onion, bell pepper, and garlic, then cook until the vegetables soften.
    Heat the olive oil in a large Dutch oven over medium heat
  2. Mix in the tomato paste, chili powder, smoked paprika, cumin, oregano, and cayenne. Stir for about a minute to coat the turkey and vegetables with the spices.
    Mix in the tomato paste, chili powder, smoked paprika
  3. Add the sweet potatoes, diced tomatoes, black beans, kidney beans, and chicken broth. Stir well, bring the mixture to a gentle boil, then reduce the heat to a steady simmer.
  4. Cook uncovered for about 30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened naturally.
    Add the sweet potatoes, diced tomatoes, black beans
  5. Taste and adjust the seasoning with salt and black pepper. Ladle into bowls and finish with your favorite toppings before serving.

Notes

  • Cut the sweet potatoes into evenly sized cubes for consistent cooking.
  • Simmer uncovered if you'd like a thicker chili.
  • Add more broth for a soupier consistency.
  • Fresh lime juice brightens the finished dish.
  • The flavors become even richer after resting for a few hours.