Turkey sweet potato chili is one of my go-to meals when I want something hearty, warming, and nourishing. I love how the lean ground turkey pairs with tender sweet potatoes, creating a chili that’s comforting without feeling too heavy. It’s flavorful, cozy, and perfect for a weeknight dinner or meal prep.
Why You’ll Love This Recipe
I love this recipe because it’s filling, balanced, and easy to make in one pot. I like how the sweet potatoes add natural sweetness that balances the spices beautifully. It’s also a lighter twist on classic chili, which makes it something I can enjoy often without getting tired of it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground turkey
sweet potatoes, peeled and diced
olive oil
onion, diced
garlic, minced
bell pepper, chopped
diced tomatoes
tomato paste
chicken broth
chili powder
ground cumin
paprika
salt
black pepper
optional toppings like sour cream, cheese, or green onions
Directions
I start by heating olive oil in a large pot over medium heat. I add the ground turkey and cook it until browned, breaking it up as it cooks. I stir in the onion, bell pepper, and garlic, cooking until softened. I add the sweet potatoes, diced tomatoes, tomato paste, chicken broth, chili powder, cumin, paprika, salt, and pepper. I bring everything to a simmer, then lower the heat and let it cook until the sweet potatoes are tender and the chili has thickened. I taste and adjust seasoning before serving.
Servings and Timing
I usually make this chili to serve 4 to 6 people.
Preparation time: about 15 minutes
Cooking time: about 35 minutes
Total time: approximately 50 minutes
Variations
I sometimes add black beans or kidney beans for extra heartiness. When I want more heat, I mix in cayenne pepper or diced jalapeños. I also enjoy using smoked paprika for a deeper, slightly smoky flavor or adding corn for extra texture.
Storage/Reheating
I store leftover turkey sweet potato chili in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
FAQs
Can I make this chili ahead of time?
I often do, and I think it tastes even better the next day once the flavors settle.
Can I freeze turkey sweet potato chili?
I freeze it in airtight containers for up to 3 months and thaw it overnight in the refrigerator.
What type of sweet potatoes work best?
I use regular orange-fleshed sweet potatoes because they become tender and slightly creamy.
Can I make this chili in a slow cooker?
I brown the turkey first, then add everything to the slow cooker and cook on low for 6 to 7 hours.
Is this chili spicy?
I find it mild as written, but I easily adjust the heat by adding more spices.
Conclusion
Turkey sweet potato chili is a comforting, wholesome meal I love making when I want something satisfying and flavorful. The combination of tender turkey, sweet potatoes, and warm spices makes this a reliable recipe I keep coming back to for cozy, stress-free dinners.
PrintTurkey Sweet Potato Chili
A hearty, nourishing chili made with lean ground turkey, tender sweet potatoes, and warm spices. Perfect for a cozy weeknight dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground turkey
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Optional toppings: sour cream, shredded cheese, green onions
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground turkey and cook until browned, breaking it up as it cooks.
- Stir in diced onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Add sweet potatoes, diced tomatoes, tomato paste, chicken broth, chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
- Bring to a simmer, then reduce heat and cook for 25–30 minutes, or until sweet potatoes are tender and chili is thickened.
- Taste and adjust seasoning as needed.
- Serve with optional toppings like sour cream, cheese, or green onions.
Notes
- Add black beans or kidney beans for more protein and texture.
- Use smoked paprika for a deeper, smoky flavor.
- Add cayenne or jalapeños for extra heat.
- Store leftovers in the fridge up to 4 days or freeze up to 3 months.
- Reheat with a splash of broth if too thick.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
