This hearty and nutritious turkey sweet potato chili combines lean ground turkey, sweet potatoes, and bold spices in a comforting one-pot meal. Perfect for weeknights or meal prep, this recipe is packed with flavor and simple to prepare.

Ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 pound ground turkey
1 cup chicken broth
1 (28-ounce) can fire-roasted diced tomatoes with juices
1 (14-ounce) can red kidney beans, drained
1 pound sweet potatoes, peeled and diced (see note below)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper, to taste

Optional Toppings: Cheddar cheese, cilantro, avocado, sour cream or Greek yogurt, scallions, tortilla chips, etc.

Instructions

Heat olive oil in a large soup pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
Stir in the minced garlic and ground turkey. Cook for 5 minutes, breaking the turkey into small pieces with a spoon, until it’s browned and no longer pink on the outside.
Add the chicken broth, fire-roasted diced tomatoes (with juices), kidney beans, sweet potatoes, chili powder, cumin, paprika, and cayenne pepper (if using). Stir everything together until well combined.
Turn up the heat and bring the mixture to a boil. Reduce the heat to medium, cover the pot with the lid slightly ajar, and simmer for 15-25 minutes, stirring occasionally. Cook until the sweet potatoes are tender when pierced with a fork.
Season with salt and pepper to taste. Serve hot with your favorite toppings.

Why You’ll Love This Recipe

Healthy and Filling: Packed with lean protein, fiber, and nutrients from sweet potatoes and beans.
Quick and Easy: Ready in under 40 minutes with simple prep and minimal cleanup.
Flavorful: Bold spices and fire-roasted tomatoes give this chili its rich and satisfying taste.
Customizable: Add your favorite toppings or adjust spices to suit your preference.

Tips

Cut Evenly: Dice the sweet potatoes uniformly so they cook evenly.
Control the Heat: Adjust the cayenne pepper to make it spicier or omit it for a milder chili.
Thicker Chili: If you prefer a thicker consistency, let it simmer uncovered for the last 5-10 minutes.

Variations and Substitutions

Vegetarian Version: Swap the ground turkey for plant-based crumbles or extra beans.
Different Proteins: Use ground chicken or beef instead of turkey.
Add Veggies: Toss in additional vegetables like bell peppers or zucchini for extra nutrition.
Beans Variety: Try black beans or pinto beans in place of kidney beans.

FAQs

Can I make this chili ahead of time?
Yes! It stores well in the fridge for up to 4 days. The flavors deepen as it sits, making it even more delicious.

Can I freeze this chili?
Absolutely. Store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.

Can I use canned sweet potatoes?
Fresh sweet potatoes are recommended for their texture, but canned sweet potatoes can work in a pinch.

Serving and Suggestions

Serve With: Cornbread, rice, or a side salad for a complete meal.
Pairing: Complement with a glass of iced tea, sparkling water, or your favorite light beer.
Leftovers: Use leftovers as a topping for baked potatoes or as a filling for tacos.