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Easy Turkey Chili with Sweet Potato

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A quick and easy turkey chili with sweet potato that comes together in about 45 minutes. The sweet potato adds a subtle sweetness that balances the heat and smokiness, making it a crowd-pleaser for potlucks, game days, or cozy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ pounds ground turkey (93% lean)
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups, ½-inch cubes)
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, cube the sweet potatoes (about ½-inch pieces), and dice the bell pepper. Rinse and drain both cans of beans.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Once it shimmers (about 30 seconds), add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and starting to brown at the edges.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the ground turkey. Break it up with your spoon and cook for 6-8 minutes, stirring occasionally, until no pink remains. Season with a pinch of salt and pepper.
  5. Stir in the spice blend: chili powder, cumin, smoked paprika, cinnamon, oregano, cayenne, salt, and black pepper. Cook for 1 minute, stirring constantly.
  6. Add the sweet potatoes and bell pepper. Stir to coat them in the spice mixture. Cook for 2 minutes.
  7. Pour in the fire-roasted tomatoes, tomato sauce, and chicken broth. Stir everything together, scraping the bottom of the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until sweet potatoes are fork-tender.
  8. Stir in the black beans and kidney beans. Simmer uncovered for another 10 minutes. Taste and adjust seasoning.
  9. Turn off the heat and let the chili rest for 5-10 minutes before serving.

Notes

For best flavor, make the chili a day ahead and reheat. The sweet potato helps thicken the chili naturally. If using a slow cooker, brown the turkey and onions first, then cook on low for 6-8 hours, adding beans in the last 30 minutes. For a vegetarian version, swap turkey for 2 cans of pinto beans or 2 cups cooked lentils and use vegetable broth.

Nutrition

Keywords: turkey chili, sweet potato chili, easy chili, healthy chili, gluten-free chili, dairy-free chili, crowd-pleaser, potluck recipe

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