This turkey chili with sweet potatoes adds a delicious and healthy twist to traditional chili by combining lean ground turkey and nutrient-rich sweet potatoes.
The sweet potatoes add natural sweetness and texture that complement the savory spices and tender turkey, making this dish both satisfying and wholesome.
Perfect for a cozy family dinner or meal prep, this chili is easy to prepare ahead and freezes well for busy days.
Why You’ll Love This Recipe
- Combining ground turkey with sweet potatoes provides lean protein and complex carbohydrates for a balanced meal.
- Simmering the chili allows flavors to meld and the sweet potatoes to soften perfectly without falling apart.
- Using common pantry spices and canned tomatoes keeps the recipe simple and accessible without sacrificing flavor.
Turkey Chili with Sweet Potatoes
A hearty turkey chili featuring sweet potatoes for a nutritious and comforting meal that’s perfect for chilly days.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 pound ground turkey (450 g)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced (about 2 cups or 300 g)
- 1 bell pepper, diced
- 1 can (14.5 oz/411 g) diced tomatoes
- 1 can (15 oz/425 g) kidney beans, drained and rinsed
- 1 cup low-sodium chicken broth (240 ml)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare Ingredients Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Cook Turkey Add ground turkey to the pot, breaking it up with a spoon. Season with salt and pepper. Cook until browned and no longer pink, about 5-7 minutes.
- Add Vegetables and Spices Mix in diced sweet potatoes and bell pepper. Add chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and stir well to coat all ingredients with spices.
- Simmer the Chili Pour in the diced tomatoes, kidney beans, and chicken broth. Stir to combine. Bring mixture to a boil, then reduce heat to low and simmer, uncovered, for 25-30 minutes, stirring occasionally until sweet potatoes are tender and chili thickens.
- Finish and Serve Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh cilantro or parsley if desired.
Helpful Tips
- For milder chili, omit the cayenne pepper or reduce the amount.
- Use fresh sweet potatoes for the best texture; canned sweet potatoes may become too mushy.
- Leftover chili tastes great the next day as flavors continue to meld.
- To make it gluten-free, ensure your chicken broth and spices have no gluten-containing additives.
Storage and Make-Ahead
Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
This chili can also be frozen in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use ground beef instead of ground turkey?
Yes, ground beef can be used in place of ground turkey, but it will alter the flavor and fat content.
How do I know when the sweet potatoes are cooked?
Sweet potatoes are cooked when they are tender and easily pierced with a fork, usually after simmering for 25-30 minutes.
Is this recipe gluten-free?
Yes, this recipe is gluten-free provided you use gluten-free chicken broth and verify that all spices do not contain gluten.
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