Why You’ll Love This Sweet Potato and Turkey Chili

• It’s a flavor explosion in the best way. The combination of sweet potatoes, savory turkey, and smoky spices like cumin and chili powder creates a depth of flavor that is seriously moreish. You get a little sweetness, a little heat, and a whole lot of comfort in every single spoonful.
• It’s a true one-pot wonder. From browning the turkey to simmering the final product, everything happens in one single Dutch oven or heavy pot. This means maximum flavor development with minimal cleanup—a win-win scenario for any night of the week.
• It’s incredibly versatile and forgiving. Don’t have a red bell pepper? Use a green one. Want more heat? Add a diced jalapeño. This recipe is a fantastic template that welcomes improvisation based on what you have in your pantry.
• It’s a meal prep superstar. Like many stews and chilis, this one tastes even better the next day after the flavors have had more time to mingle and get to know each other. It freezes beautifully, making future-you very, very happy.

Ingredients & Tools

• 1 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3-4 cloves garlic, minced
• 1 lb lean ground turkey (93/7 works well)
• 2 medium sweet potatoes (about 1.5 lbs), peeled and cut into ½-inch cubes
• 1 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken or vegetable broth (low sodium)
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can kidney beans, rinsed and drained
• Salt and black pepper to taste

Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a good knife.

The quality of your spices really makes a difference here—freshly opened chili powder and cumin will have so much more aroma and potency. And don’t skip rinsing the beans! It removes that starchy canning liquid and gives you better control over the final texture of your chili.

Serves: 6 | Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Sweet potato size matters. Try to cut your sweet potato cubes to a consistent ½-inch size. This ensures they all cook through at the same time, becoming perfectly tender without turning into complete mush.
• Don’t rush the first step. Taking the time to properly sauté the onions and bell pepper until they’re soft and fragrant is the foundation of your chili’s flavor. This step builds a savory-sweet base that carries through the entire dish.
• Lean vs. regular ground turkey. I prefer lean ground turkey to avoid a greasy chili, but if you use a higher fat content (like 85/15), you might want to drain off a little excess fat after browning.
• Broth is your best friend. Using a low-sodium broth is key here. It allows you to control the salt level yourself, especially since the canned tomatoes and beans can contribute their own sodium.
• Spice level is personal. The recipe as written creates a mild-to-medium heat. If you like it spicy, this is the perfect time to add a pinch of cayenne pepper or a diced jalapeño along with the bell pepper.

How to Make Sweet Potato and Turkey Chili

Serving Suggestions

Complementary Dishes

• A simple green salad with a lime vinaigrette — The crisp, acidic salad provides a refreshing contrast to the rich, hearty chili, cleansing the palate between bites.
• Skillet cornbread or warm tortillas — Perfect for sopping up every last bit of that delicious sauce. The slight sweetness of cornbread is a classic pairing for a reason.
• Avocado slices or a quick guacamole — The cool, creamy texture of avocado is a fantastic topping that adds a lovely richness and a touch of freshness.

Drinks

• A crisp, citrusy lager or pale ale — The bubbles and bright hops cut through the richness of the chili without overpowering the spices.
• Sparkling water with a squeeze of lime — A non-alcoholic option that offers the same refreshing, palate-cleansing effect as the beer.
• A bold Zinfandel or Malbec — If you’re enjoying a glass of wine, a fruit-forward red with low tannins can stand up to the smoky flavors beautifully.

Something Sweet

• Dark chocolate chunk cookies — A little bit of dark chocolate after a savory meal feels just right, and the bitterness complements the chili’s spices.
• A simple mango sorbet — Light, fruity, and cold, it’s the perfect dessert to follow a hearty bowl, leaving you feeling satisfied but not overly full.
• Cinnamon-dusted churros — For a truly indulgent finish, the warm cinnamon sugar plays off the warm spices in the chili in the most delightful way.

Top Mistakes to Avoid

• Mistake: Not browning the turkey properly. If you just break up the turkey and let it steam, you’ll miss out on the deep, savory flavor that comes from proper browning. Get a little color on it for the best taste.
• Mistake: Adding the beans too early. Canned beans are already cooked, so if you add them at the beginning, they’ll become far too soft and mushy by the time the sweet potatoes are done. Stirring them in during the last 10-15 minutes preserves their texture.
• Mistake: Skipping the spice bloom. Adding the spices directly to the hot oil and turkey mixture for that brief 30-second cook is a game-changer. It toasts them slightly, transforming their flavor from flat and dusty to deep and complex.
• Mistake: Overcooking the sweet potatoes. You want them tender, but you don’t want them to completely disintegrate into the chili. Check them with a fork a few minutes before the timer goes off to ensure perfect, distinct cubes.
• Mistake: Forgetting to taste and season at the end. Seasoning in layers is important, but your final taste before serving is non-negotiable. This is where you balance the acidity, saltiness, and heat to make it perfect for you.

Expert Tips

• Tip: Make it a day ahead. Seriously, the flavor improvement overnight is remarkable. The spices mellow and blend, and the sweet potato sweetness permeates the entire dish. Just gently reheat it on the stove.
• Tip: Customize your toppings bar. Set out bowls of shredded cheese, sour cream or Greek yogurt, sliced jalapeños, chopped cilantro, and diced red onion. Let everyone build their perfect bowl—it makes the meal interactive and fun.
• Tip: Use an immersion blender for a thicker texture. If you prefer a less brothy, more cohesive chili, use an immersion blender to pulse about one-quarter of the chili right in the pot a few times before adding the beans. It creates a wonderfully thick base.
• Tip: Freeze individual portions. This chili freezes exceptionally well. Let it cool completely, then portion it into airtight containers or freezer bags. It’s a lifesaver for a quick, healthy lunch or dinner on a busy day.
• Tip: Try it with butternut squash. If you’re out of sweet potatoes, cubed butternut squash is a fantastic substitute. It has a similar sweet, starchy quality that works beautifully in this recipe.

FAQs

Can I make this chili in a slow cooker?
Absolutely! It adapts wonderfully. Sauté the onions, pepper, and garlic in a skillet first, then brown the turkey with the spices. Transfer this mixture to your slow cooker, add the sweet potatoes, crushed tomatoes, and broth (you might need slightly less broth, about 1.5 cups). Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Stir in the beans during the last 30 minutes of cooking.

Is this chili spicy? How can I adjust the heat level?
As written, it’s more smoky and savory than intensely spicy. To make it milder, you can reduce the chili powder by half. To turn up the heat, add a diced jalapeño (seeds and ribs removed for less heat, included for more) with the bell pepper, or add a ¼ to ½ teaspoon of cayenne pepper along with the other spices. A dash of hot sauce at the table is always a good option, too.

Can I use ground beef instead of turkey?
Of course! The recipe works perfectly with lean ground beef. The flavor profile will be more classic, but just as delicious. You could also use ground chicken. If using a higher-fat beef, you may want to drain off some excess grease after browning.

How long will leftovers last in the fridge?
Stored in an airtight container, your chili will keep beautifully in the refrigerator for 3-4 days. In fact, I think it tastes best on day two or three. Just reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened up too much.

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; the excess liquid will evaporate. If you’re 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. Let it cook for another 2-3 minutes until thickened. The immersion blender trick mentioned in the expert tips also works wonders here.