Why You’ll Love This Turkey Chili with Sweet Potatoes
- It’s a flavor powerhouse. The combination of smoky spices, savory turkey, and sweet potatoes creates a complex, layered taste that is far from boring. Every spoonful is a little different.
- It’s a true one-pot meal. From browning the turkey to simmering the final chili, everything happens in one Dutch oven or large pot. That means less cleanup and more time to relax while it bubbles away.
- It’s incredibly meal-prep friendly. This chili tastes even better the next day, as the flavors have more time to mingle and deepen. It freezes beautifully, making future-you very happy on a busy night.
- It’s nourishing and satisfying. Packed with lean protein, fiber-rich beans, and vitamin-loaded sweet potatoes, this chili is a balanced meal that will keep you full and energized without feeling heavy.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 3-4 cloves garlic, minced
- 1 lb lean ground turkey (93/7 works best)
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- 1 large sweet potato (about 1 lb), peeled and cut into ½-inch cubes
- 1 (28 oz) can crushed tomatoes
- 2 cups chicken or vegetable broth, low sodium
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- For serving: Fresh cilantro, avocado slices, plain Greek yogurt or sour cream, shredded cheese
Tools: A large Dutch oven or heavy-bottomed soup pot is essential for even cooking.
Don’t stress if you’re missing a specific bean—pinto beans or even chickpeas would be lovely here. The sweet potato is the real star, so make sure it’s nice and firm. A little trick: using both chili powder and smoked paprika gives you that deep, smoky flavor without needing to slow-cook for hours.
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip browning the turkey. It’s tempting to just throw everything in the pot, but taking a few minutes to properly brown the turkey adds a ton of savory, umami flavor to the entire dish. You want some golden-brown bits on the meat.
- Dice your sweet potato evenly. Cutting the sweet potato into uniform, ½-inch cubes ensures they all cook through at the same time. You don’t want some pieces mushy while others are still hard.
- Toast your spices. Adding the chili powder, cumin, and paprika directly to the pot after the turkey is browned and before the liquid goes in “toasts” them. This simple step wakes up their oils and intensifies their flavor dramatically.
- Rinse your canned beans! This is a small step with a big impact. Rinsing the beans removes the starchy, sometimes salty liquid they’re packed in, giving you better control over the final flavor and texture of your chili.
How to Make Turkey Chili with Sweet Potatoes
Step 1: Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until they begin to soften, about 5-7 minutes. You’ll notice the onion becoming translucent. Add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to let it burn!
Step 2: Push the vegetables to the side of the pot and add the ground turkey. Break it up with a wooden spoon and cook until it’s no longer pink, about 5-6 minutes. You really want to get some good color on the turkey here for maximum flavor. Once browned, stir the turkey into the vegetables.
Step 3: Clear a little space in the center of the pot and add the tomato paste. Let it cook for about a minute, stirring in that spot. This caramelizes the paste slightly, mellowing its acidity. Now, sprinkle all the spices—the chili powder, cumin, smoked paprika, oregano, and cayenne (if using)—over the turkey and vegetable mixture. Stir constantly for 30 seconds until everything is coated and smells incredible.
Step 4: Add the cubed sweet potatoes, crushed tomatoes, and broth to the pot. Give everything a good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor! Bring the chili to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently.
Step 5: Let the chili simmer for about 20 minutes, covered. After 20 minutes, check the sweet potatoes—they should be tender enough to be easily pierced with a fork but not falling apart. Stir in the rinsed kidney beans and black beans, along with the salt and pepper.
Step 6: Continue to simmer, uncovered, for another 5-10 minutes. This final simmer allows the beans to heat through and the chili to thicken up slightly to your preferred consistency. Taste it! This is the time to adjust the seasoning—add more salt, pepper, or even a pinch of cayenne if you want more heat.
Step 7: Ladle the hot chili into bowls and top with your favorite garnishes. A dollop of cool Greek yogurt, some creamy avocado, a sprinkle of sharp cheddar cheese, and a handful of fresh cilantro really make the whole dish sing.
Serving Suggestions
Complementary Dishes
- Skillet Cornbread — The slight sweetness and crumbly texture of warm cornbread is the perfect vehicle for scooping up every last bit of chili from the bowl.
- Simple Green Salad with a Lime Vinaigrette — A bright, crisp salad with a zesty dressing cuts through the richness of the chili and provides a refreshing contrast.
- Buttery Toast or Tortilla Chips — For a quick and easy side, nothing beats thick slices of crusty bread for dipping or a handful of salty tortilla chips for crunch.
Drinks
- A Crisp Lager or Pale Ale — The carbonation and mild bitterness of a light beer cleanse the palate beautifully between spicy, savory bites.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the chili’s flavors without overpowering them.
- Garnacha or Zinfandel — A fruit-forward red wine with low tannins stands up to the spices and complements the sweetness of the potatoes wonderfully.
Something Sweet
- Dark Chocolate Avocado Mousse — The deep, rich chocolate flavor is a decadent yet simple ending that feels just right after a hearty meal.
- Cinnamon-Dusted Orange Slices — This takes two minutes to prepare and the bright, citrusy sweetness is a light, palate-cleansing finish.
- Pumpkin Spice Rice Krispie Treats — A fun, seasonal twist on a classic that brings a familiar, comforting sweetness to the table.
Top Mistakes to Avoid
- Mistake: Boiling the chili aggressively. A gentle simmer is key. A rolling boil can make the turkey tough and cause the sweet potatoes to break down into mush before the flavors have a chance to develop.
- Mistake: Underseasoning. Chili needs a good amount of salt to make all the spices pop. Be sure to taste and adjust at the end. Remember, the beans and broth were low-sodium, so you have room to season.
- Mistake: Adding the beans too early. If you add the beans at the beginning with the sweet potatoes, they’ll become far too soft and might burst during the long simmer. Stirring them in at the end preserves their texture.
- Mistake: Not letting it rest. I know it’s hard to wait, but letting the chili sit off the heat for 10-15 minutes before serving allows the flavors to meld together even more and it will thicken up perfectly.
Expert Tips
- Tip: For a deeper flavor, use fire-roasted crushed tomatoes. They add a subtle, smoky char that elevates the entire pot of chili with zero extra effort on your part.
- Tip: Make it in a slow cooker. After browning the turkey and sautéing the veggies (you really shouldn’t skip this step), transfer everything to a slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. It’s a fantastic hands-off method.
- Tip: Add a secret ingredient for richness. A tablespoon of soy sauce or a square of dark chocolate stirred in at the end doesn’t make it taste like soy or chocolate—it just adds a layer of deep, savory complexity that people won’t be able to pinpoint but will love.
- Tip: Double the batch for effortless leftovers. This recipe doubles beautifully. Freeze half in individual portions for a ready-made lunch or dinner on a day you just don’t feel like cooking.
FAQs
Can I make this Turkey Chili with Sweet Potatoes in an Instant Pot?
Absolutely! Use the Sauté function to cook the vegetables and brown the turkey. Add the tomato paste and spices and cook for 30 seconds. Add the sweet potatoes, crushed tomatoes, and broth (you may only need 1 ½ cups since less liquid evaporates). Secure the lid, set the valve to sealing, and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. Stir in the beans and let them heat through for a few minutes.
How long will leftovers last in the fridge?
Stored in an airtight container, this chili will keep beautifully in the refrigerator for 3-4 days. In fact, it often tastes even better on the second day as the flavors continue to meld. Just reheat it gently on the stove or in the microwave, adding a splash of broth if it has thickened up too much.
Can I freeze this chili?
Yes, it freezes exceptionally well! Let the chili cool completely, then portion it into freezer-safe bags or containers. It will keep for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat it on the stove. You can also reheat it directly from frozen over low heat, adding a little extra liquid as it thaws.
My chili is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an additional 10-15 minutes to allow some liquid to evaporate. If you’re still in a hurry, you can make a quick slurry: mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the simmering chili. It should thicken up within a minute or two.
Is there a way to make this recipe vegetarian?
Of course! Simply omit the ground turkey and use an additional can of beans (like pinto or cannellini) or a cup of quinoa. You might want to add an extra tablespoon of olive oil at the beginning for richness. Use vegetable broth, and you’ve got a fantastic, hearty vegetarian chili that’s just as satisfying.
Turkey Chili With Sweet Potatoes
Warm up with Mike's hearty Turkey Chili with Sweet Potatoes! A healthy, one-pot weeknight meal that's easy to make & packed with flavor. Perfect for cozy dinners & meal prep.
Ingredients
Ingredients
-
1 tbsp olive oil or avocado oil
-
1 large yellow onion (diced)
-
1 large red bell pepper (diced)
-
3-4 cloves garlic (minced)
-
1 lb lean ground turkey (93/7 works best)
-
2 tbsp tomato paste
-
1 tbsp chili powder
-
1 ½ tsp ground cumin
-
1 tsp smoked paprika
-
½ tsp dried oregano
-
¼ tsp cayenne pepper (optional, for heat)
-
1 large sweet potato (about 1 lb, peeled and cut into ½-inch cubes)
-
1 (28 oz) can crushed tomatoes
-
2 cups chicken or vegetable broth (low sodium)
-
1 (15 oz) can kidney beans (rinsed and drained)
-
1 (15 oz) can black beans (rinsed and drained)
-
1 tsp kosher salt (plus more to taste)
-
½ tsp freshly ground black pepper
-
Fresh cilantro (for serving)
-
avocado slices (for serving)
-
plain Greek yogurt or sour cream (for serving)
-
shredded cheese (for serving)
Instructions
-
Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until they begin to soften, about 5-7 minutes. You'll notice the onion becoming translucent. Add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to let it burn!01
-
Push the vegetables to the side of the pot and add the ground turkey. Break it up with a wooden spoon and cook until it's no longer pink, about 5-6 minutes. You really want to get some good color on the turkey here for maximum flavor. Once browned, stir the turkey into the vegetables.02
-
Clear a little space in the center of the pot and add the tomato paste. Let it cook for about a minute, stirring in that spot. This caramelizes the paste slightly, mellowing its acidity. Now, sprinkle all the spices—the chili powder, cumin, smoked paprika, oregano, and cayenne (if using)—over the turkey and vegetable mixture. Stir constantly for 30 seconds until everything is coated and smells incredible.03
-
Add the cubed sweet potatoes, crushed tomatoes, and broth to the pot. Give everything a good stir, scraping up any browned bits from the bottom of the pot—that's pure flavor! Bring the chili to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently.04
-
Let the chili simmer for about 20 minutes, covered. After 20 minutes, check the sweet potatoes—they should be tender enough to be easily pierced with a fork but not falling apart. Stir in the rinsed kidney beans and black beans, along with the salt and pepper.05
-
Continue to simmer, uncovered, for another 5-10 minutes. This final simmer allows the beans to heat through and the chili to thicken up slightly to your preferred consistency. Taste it! This is the time to adjust the seasoning—add more salt, pepper, or even a pinch of cayenne if you want more heat.06
-
Ladle the hot chili into bowls and top with your favorite garnishes. A dollop of cool Greek yogurt, some creamy avocado, a sprinkle of sharp cheddar cheese, and a handful of fresh cilantro really make the whole dish sing.07
