Easy & Hearty Sweet Potato Turkey Chili

This Sweet Potato Turkey Chili is a perfect cozy meal for these upcoming chilly evenings. It is packed with hearty ground turkey, tender sweet potatoes, and protein-rich beans simmered in a smoky, flavorful tomato broth. This Chili is a wholesome, one-pot dinner that comes together with simple ingredients and just the right amount of spice. Whether you’re meal prepping for the week or feeding the family, this chili is an easy, satisfying recipe that everyone will love.

There’s nothing better than a warm bowl of chili when you’re craving something cozy, hearty, and full of flavor. This Sweet Potato Turkey Chili puts a fresh twist on classic chili by combining lean ground turkey with tender sweet potatoes, hearty beans, and juicy tomatoes. The sweet potatoes add a subtle natural sweetness that balances perfectly with the smoky, savory spices.

This chili is made in one pot, making it an easy choice for busy weeknights. The turkey cooks up with onions, bell peppers, and garlic before being simmered with tomatoes, beans, sweet potatoes, chili powder, cumin, and smoked paprika. As everything cooks together, the sweet potatoes become tender while the broth thickens into a rich, flavorful chili.

I love serving this chili with a few simple toppings. A spoonful of sour cream, shredded cheese, fresh cilantro, or sliced jalapenos adds even more flavor and texture. And if you really want to make it a cozy meal, serve it with a piece of warm, buttery cornbread on the side.

Before you begin,

Peel and dice the sweet potato into small, even cubes. This helps the sweet potatoes cook evenly and become perfectly tender as the chili simmers. Once they’re ready, set them aside while you prepare the seasoning blend.

Brown the ground turkey in the Dutch oven until cooked through. Add the onion, bell pepper, and jalapeño. Sauté until the vegetables soften.

Sweet Potato Turkey Chili

Sprinkle the remaining seasoning blend over the browned turkey and vegetables, then stir in the tomato paste and let it cook for about 1 minute. Add the diced tomatoes, tomato sauce, chicken broth, sweet potatoes, corn, and kidney beans, stirring everything together until well combined. Bring the chili to a gentle boil before reducing the heat to begin simmering.

Give everything one final good stir, making sure the sweet potatoes and other ingredients are evenly distributed throughout the chili. Cover the Dutch oven and let the chili simmer over medium-low heat for 35–45 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened. Once finished, taste and adjust the seasoning if needed. Serve warm with your favorite toppings. This recipe makes about 10 servings, making it perfect for a family dinner or easy leftovers.

Ashley Smith

Turkey Sweet Potato Chili

A hearty, cozy turkey chili made with tender sweet potatoes, kidney beans, corn, tomatoes, and a flavorful blend of smoky spices. This one-pot Dutch oven recipe is easy to make and perfect for a comforting weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 10 servings

Course: Dinner, Soup

Calories: 350

Ingredients Method Notes

Ingredients

  

Seasoning Blend

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1 1/4 teaspoons smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Chili

• 2 tablespoons extra-virgin olive oil
• 2 pounds lean ground turkey
• 1/2 cup diced yellow onion
• 1 large green bell pepper diced
• 2 14-ounce cans petite diced tomatoes, drained
• 1 7- or 8-ounce can tomato sauce
• 2 tablespoons tomato paste
• 2 cups reduced-sodium chicken broth
• 1 large sweet potato peeled and diced into small cubes (about 2 cups)
• 1 14-ounce can corn, drained and rinsed, or 1 package frozen corn
• 1 14-ounce can kidney beans, drained and rinsed

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Sliced avocado
• Fresh cilantro
• Sliced green onions

Method

 

1. Prepare the seasoning blend. In a small bowl, whisk together the chili powder, cumin, salt, smoked paprika, black pepper, garlic powder, and oregano. Set aside.
2. Brown the turkey. Heat the olive oil in a large Dutch oven over medium heat. Add the ground turkey and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
3. Sauté the vegetables. Add the diced onion and green bell pepper to the Dutch oven. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced jalapeño and cook for another minute.
4. Season the turkey. Sprinkle half of the prepared seasoning blend over the turkey and vegetables. Stir well and cook for about 30 seconds to toast the spices and bring out their flavor.
5. Add the remaining ingredients. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, tomato sauce, chicken broth, sweet potato, corn, and kidney beans.
6. Add the remaining seasoning. Sprinkle the remaining half of the seasoning blend into the Dutch oven. Stir everything together until the ingredients and spices are evenly combined.
7. Simmer the chili. Bring the chili to a gentle boil, then reduce the heat to medium-low. Cover the Dutch oven and simmer for 35–45 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the chili has thickened.
8. Adjust the consistency. If the chili is thicker than you'd like, stir in a little additional chicken broth. For a thicker chili, remove the lid and simmer for another 5–10 minutes.
9. Taste and serve. Taste the chili and adjust the seasoning or salt if needed. Serve warm with your favorite toppings, such as shredded cheddar cheese, sour cream, avocado, cilantro, or green onions.

Notes

Notes

• Sweet potatoes: Cut the sweet potato into small, evenly sized cubes so they cook evenly and become tender without falling apart.
• Turkey: Lean ground turkey works well, but you can substitute ground chicken or ground beef if preferred.
• Spice level: For a milder chili, remove all of the jalapeño seeds and membranes. For more heat, leave some seeds in or add an extra jalapeño.
• Consistency: If the chili gets too thick while simmering, add a splash of chicken broth. For a thicker chili, simmer uncovered for the last 5–10 minutes.
• Seasoning: Remember to add the seasoning blend in two additions—half when seasoning the turkey and vegetables, and the remaining half after adding the chili ingredients.
• Toppings: Try shredded cheddar cheese, sour cream, avocado, fresh cilantro, or green onions.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Allow the chili to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

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