Sweet Potato Turkey Chili
When the evenings turn cool, a big pot of chili earns its place on the stove, and this one swaps the usual beef for lean ground turkey and adds cubes of sweet potato for a gentle sweetness. Fire-roasted tomatoes, kidney beans and a trio of chili powder, cumin and paprika make it hearty, smoky and satisfying in about 45 minutes. It feeds six, which makes it a natural for game day, busy weeknights, meal prep and casual get-togethers. A spread of toppings lets everyone build their own bowl.
What Makes This Recipe Special
- Cubes of sweet potato soften into the tomato broth, adding a natural sweetness that balances the chili powder, paprika and optional cayenne.
- Fire-roasted diced tomatoes, juices and all, bring a smoky depth that would normally take much longer to build.
- Lean ground turkey and kidney beans make the pot filling and protein-rich without feeling heavy.
- A topping bar of cheddar, avocado, cilantro, Greek yogurt or sour cream, tortilla chips and scallions lets each person customize their bowl.
Ingredients
1 tablespoonolive oil
1/2 mediumonion, chopped
4 garliccloves, minced
1 poundground turkey
2 tablespoonschili powder
1 teaspoonground cumin
1 teaspoonpaprika
1/2 teaspooncayenne pepper, optional
1 cupchicken broth
1 poundsweet potatoes, peeled and cut into 1-inch cubes
1 can(14 oz) red kidney beans, drained
1 can(28 oz) fire-roasted diced tomatoes with juices
Salt, to taste
Black pepper, to taste
Shredded cheddar
Diced avocado
Chopped cilantro
Greek yogurt or sour cream
Tortilla chips or strips
Sliced scallions
Instructions
1
Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onion and cook for about 5 minutes, stirring now and then, until it turns translucent.
2
Add the garlic and ground turkey. Cook for about 5 minutes, breaking the meat up as it cooks, until the turkey is no longer pink on the outside.
3
Stir in the chili powder, cumin, paprika and the cayenne, if you are using it. Pour in the chicken broth, then add the sweet potatoes, kidney beans and diced tomatoes with their juices, and stir it all together well.
4
Bring the pot to a boil over high heat, then lower the heat to medium-low and cover it partway. Let it simmer for 15 to 25 minutes, stirring occasionally, until the sweet potatoes are tender and a knife slips in easily.
5
Taste and season with salt and black pepper. Ladle the chili into bowls and top with whichever toppings you like.
Essential Tips
Cube the potatoes evenly
Cut the sweet potatoes into 1-inch cubes so they all soften within the same 15 to 25 minute simmer. Larger pieces can stay firm in the middle while smaller ones fall apart.
Soften the onion fully
Give the onion its full 5 minutes in the hot oil, until translucent, before anything else goes in. That brings out its sweetness, which carries through the whole pot.
Break up the turkey
Keep breaking the ground turkey into small pieces as it cooks so you get tender crumbles rather than clumps. Because turkey is lean, the olive oil and garlic carry a lot of the early flavor.
Stir in spices before liquids
Add the chili powder, cumin, paprika and cayenne to the meat before the broth and tomatoes so they warm through in the pot. That small step makes the chili taste rounder and deeper.
Test doneness with a knife
After the simmer, a knife should slide into a sweet potato cube with no resistance. Stir occasionally so the cubes do not stick to the bottom, and taste before seasoning, since canned tomatoes and broth can already be salty.
Smart Swaps & Variations
Smoky chipotle
Stir a spoonful of minced chipotle in adobo into the pot with the spices for smoky heat that pairs well with the sweet potato.
Black bean swap
Use black beans in place of the kidney beans, or use half of each, for a slightly creamier texture.
Meatless version
Leave out the turkey, use vegetable broth and add a second can of beans for a hearty vegetarian chili.
What to Serve With This
- Warm cornbread for dunking into the thick, spiced broth.
- Tortilla chips and a cold lager for a game day spread.
- A scoop of cooked rice to stretch the pot a little further.
- A crisp green salad with a lime dressing on the side.
Storage & Reheating
Storage
Cool the chili, then refrigerate it in an airtight container for up to 4 days. It often tastes even better the next day as the spices settle in.
Reheating
Reheat the chili in a pot over medium-low heat, stirring occasionally, until it is steaming hot. Loosen it with a splash of chicken broth or water if it has thickened, and add fresh toppings after.
Expert Chef Tips
- Press a few sweet potato cubes against the side of the pot in the last few minutes of simmering. They thicken the chili naturally, with no flour or cornstarch needed.
- Hold back some of the salt until the end. Fire-roasted tomatoes and chicken broth vary in sodium, and the chili reduces as it simmers, so taste once the potatoes are tender.
- Brighten the finished pot with a squeeze of lime and a handful of cilantro. A little acid wakes up the sweetness of the potatoes and balances the warm spices.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Sharp knife and cutting board for the onion, garlic and sweet potatoes
- Vegetable peeler for the sweet potatoes
- Wooden spoon for breaking up the turkey and stirring
Nutritional Benefits
- Lean ground turkey and kidney beans make it a good source of protein.
- Kidney beans and sweet potatoes bring fiber that keeps the bowl filling.
- Sweet potatoes add beta-carotene and potassium.
- Tomatoes contribute vitamin C, and an avocado topping adds unsaturated fats.
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Frequently Asked Questions
Can I use ground chicken or beef instead of turkey?
Ground chicken works the same way as turkey. Ground beef is fattier, so drain off any excess fat after browning and before you add the spices.
Can I use frozen sweet potato cubes?
Yes, frozen cubes can go straight into the pot. They may need a few extra minutes of simmering, so use the knife test to check they are tender.
Is this chili spicy?
It is warmly spiced but not hot. The cayenne is optional, so leave it out for a mild pot or add a little extra if your crowd likes heat.
Can I make the chili ahead of time?
Yes, and it improves with a night in the fridge. Reheat it gently and add fresh toppings just before serving.
Can I freeze sweet potato turkey chili?
Chili freezes well. Cool it completely, freeze it in portions and thaw overnight in the refrigerator, knowing the sweet potato may be slightly softer after thawing.
How do I thicken the chili?
Simmer it uncovered for a few more minutes, or mash a few of the sweet potato cubes into the broth. The potatoes thicken it naturally.
Is it gluten-free or dairy-free?
The base is gluten-free and dairy-free as long as your broth and chili powder labels agree. Toppings like cheddar, Greek yogurt and sour cream add dairy, so skip them or use dairy-free versions.
Why are my sweet potatoes still hard?
The cubes were probably cut too large, or the simmer was too gentle or too short. Keep them to 1-inch pieces and simmer until a knife slides in easily.
How long does it take to make?
About 10 minutes of prep and 35 minutes of cooking, so roughly 45 minutes from start to finish. Most of that is a hands-off simmer.
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