This Ground Turkey and Sweet Potato Chili is a cozy one-pot meal that’s both hearty and wholesome. It’s packed with savory turkey, tender sweet potatoes, and warming spices for a deeply satisfying bowl. Perfect for chilly nights, this chili is easy to make and even better as leftovers.
Love Ground Turkey and Sweet Potato Chili? So do we! If you're into Savory Combo Recipes or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Ground Turkey and Sweet Potato Chili
- Balanced & satisfying: Savory turkey, sweet potatoes, and spices create a perfect harmony.
- One-pot wonder: Everything cooks in a single pot for maximum flavor and easy cleanup.
- Highly adaptable: Easily adjust the heat or swap ingredients to suit your taste.
- Better tomorrow: Flavors deepen overnight, making leftovers even more delicious.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 lb lean ground turkey
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- 2 medium sweet potatoes (about 1.5 lbs), peeled and cut into ½-inch cubes
- 1 (28 oz) can crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 tsp salt, plus more to taste
- ½ tsp freshly ground black pepper
- For serving: Fresh cilantro, avocado slices, sour cream or Greek yogurt, shredded cheese, lime wedges
Notes: Using good-quality chili powder and fresh cumin builds a deep, complex flavor. Don’t skip the smoked paprika—it adds a subtle smoky backbone.
Tools: A large Dutch oven or heavy-bottomed soup pot is essential here.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 9 g |
| Carbs: | 48 g |
| Fiber: | 13 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for 4–5 days.
- Freezer: Portion into freezer bags, lay flat to freeze; keeps for 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Skillet Cornbread — The slight sweetness and crumbly texture are the perfect partner for scooping up this hearty chili.
- Simple Green Salad with a Lime Vinaigrette — A bright, acidic salad cuts through the richness of the chili and provides a refreshing contrast.
- Buttery Garlic Toast — For when you really want to lean into the comfort food aspect, a crispy, garlicky piece of bread is irresistible.
Drinks
- A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer cleanse the palate beautifully between spicy, savory bites.
- Sparkling Water with Lime — A non-alcoholic option that provides a bubbly, citrusy lift that complements the chili’s flavors without overpowering them.
- Light-Bodied Red Wine — A fruity, low-tannin red like a Gamay or a Grenache won’t fight with the spices and can be a lovely pairing.
Something Sweet
- Dark Chocolate Brownies — A square of rich, fudgy brownie offers a decadent, sweet finish that contrasts wonderfully with the savory-spicy notes of the meal.
- Cinnamon Dusted Churros — The warm, cinnamon-sugar coating is a fun and festive way to end a chili night, especially if you have guests.
- Mango Sorbet — A few scoops of bright, fruity sorbet are incredibly refreshing and light after a satisfying, hearty bowl.
Before You Start: Tips & Ingredient Notes
- Dice your sweet potatoes uniformly. Cutting them into consistent ½-inch cubes ensures they all cook through at the same time. You don’t want some pieces turning to mush while others are still crunchy in the middle.
- Don’t rush the first step. Taking a few extra minutes to properly sauté the onions, pepper, and garlic until they’re soft and fragrant is the foundation of your chili’s flavor. This step builds a savory-sweet base that carries through the entire dish.
- Break up the turkey well. As the ground turkey cooks, use your spoon or a spatula to break it up into small, fine crumbles. This helps it distribute evenly throughout the chili, so you get a bit of turkey in every single bite.
- Give the spices a quick toast. After adding the chili powder, cumin, and paprika to the cooked turkey, stir constantly for about 30 seconds. You’ll notice the aroma suddenly becomes much more potent and rich—this wakes the spices up and makes their flavor bloom in the sauce.
How to Make Ground Turkey and Sweet Potato Chili
Step 1: Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion and red bell pepper and cook, stirring occasionally, for about 5-7 minutes, until they’ve softened and the onion is becoming translucent. Stir in the minced garlic and cook for another minute until it’s wonderfully fragrant. You don’t want to brown the garlic, just wake it up.
Step 2: Push the vegetables to one side of the pot and add the ground turkey to the empty space. Increase the heat to medium-high and cook the turkey, breaking it up with a wooden spoon as it browns. This should take about 5-6 minutes. Once there’s no more pink visible, you can mix the turkey in with the sautéed vegetables.
Step 3: This is where the magic happens. Sprinkle all of the spices—the chili powder, cumin, smoked paprika, oregano, and optional cayenne—over the turkey and vegetable mixture. Stir everything together constantly for about 30 seconds to a minute. You’ll really smell the spices toasting and releasing their oils, which is exactly what you want for a deeply flavored chili.
Step 4: Now, add the cubed sweet potatoes, the entire can of crushed tomatoes, and the broth. Give everything a very good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. This is called deglazing, and it adds a ton of flavor to your sauce.
Step 5: Bring the chili to a lively simmer, then immediately reduce the heat to low and cover the pot with a lid. Let it cook gently for about 20-25 minutes. You’ll know it’s ready when the sweet potatoes are perfectly tender and can be easily pierced with a fork, but haven’t completely disintegrated.
Step 6: Stir in the rinsed black beans and kidney beans, along with the salt and black pepper. Let the chili simmer uncovered for another 5-10 minutes to heat the beans through and allow the sauce to thicken up slightly to your preferred consistency. Give it a taste and adjust the seasoning—sometimes it needs another pinch of salt to make all the flavors pop.
Step 7: Take the pot off the heat and let the chili sit for about 5 minutes before serving. This little rest allows the flavors to settle and meld together beautifully. Ladle it into bowls and load it up with all your favorite toppings.
Top Mistakes to Avoid
- Mistake: Overcooking the sweet potatoes. If you let the chili boil rapidly for too long, the sweet potatoes will turn to mush and thicken the chili in a slightly gloopy way. A gentle simmer is key for tender-yet-intact cubes.
- Mistake: Skipping the bean rinse. Always, always rinse your canned beans! The starchy, salty liquid they’re packed in can throw off the seasoning and texture of your final dish, making it cloudier and saltier than intended.
- Mistake: Adding salt too early. Because broths and canned tomatoes vary in saltiness, it’s best to add the bulk of your salt at the end, after the beans are in and you can do a final taste test. You can always add more, but you can’t take it out.
- Mistake: Not letting it rest. I know it’s tempting to dig right in, but giving the chili 5-10 minutes off the heat allows the starches to settle and the flavors to fully integrate, resulting in a more harmonious bowl.
Expert Tips
- Tip: Boost the umami. For an even deeper, savory flavor, stir in a tablespoon of tomato paste when you’re cooking the onions and peppers. Let it cook for a minute until it darkens slightly—this adds a wonderful richness.
- Tip: Make it in a slow cooker. After browning the turkey and sautéing the veggies (don’t skip this step for flavor!), transfer everything to a slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. It’s incredibly hands-off.
- Tip: Create a toppings bar. If you’re serving a crowd, set out small bowls of toppings like diced red onion, jalapeños, shredded cheese, and multiple hot sauces. It lets everyone customize their perfect bowl and makes the meal interactive and fun.
- Tip: Freeze it flat. For optimal freezer storage, let the chili cool completely, then portion it into sturdy zip-top bags. Lay the bags flat on a baking sheet to freeze—this creates thin, brick-like portions that stack neatly and thaw much more quickly.
FAQs
Can I make this chili in an Instant Pot?
Absolutely! Use the Sauté function to cook the vegetables and brown the turkey. Add the spices and stir for 30 seconds, then add everything except the beans. Secure the lid, set the valve to sealing, and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. Stir in the beans and let them heat through in the residual heat.
How long will leftovers last in the fridge?
Stored in an airtight container, this chili will keep beautifully in the refrigerator for 4-5 days. In fact, it often tastes even better on the second or third day as the flavors continue to develop. Just be sure to cool it completely before putting the lid on and placing it in the fridge.
My chili is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an additional 10-15 minutes, which will allow more liquid to evaporate. If you’re still in a hurry, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water, then stirring it into the simmering chili. It should thicken up within a minute or two.
Can I use ground beef instead of turkey?
Of course! Ground beef, especially a lean 90/10 blend, works wonderfully. You might get a slightly richer, beefier flavor, which is a delicious variation. Just be sure to drain off any excess grease after browning the beef before you add the spices.
Is it possible to make this recipe vegetarian?
Definitely. Simply omit the ground turkey and use an additional can of beans (like pinto or cannellini) or a cup of quinoa. You might want to add a splash of soy sauce or a teaspoon of miso paste at the end to replace the savory depth that the turkey usually provides.
Ground Turkey And Sweet Potato Chili
Make the best Ground Turkey and Sweet Potato Chili with this easy one-pot recipe. It's hearty, healthy, and perfect for meal prep. Get the full recipe now!
Ingredients
For the chili:
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1 tbsp olive oil
-
1 large yellow onion (diced)
-
1 large red bell pepper (diced)
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4 cloves garlic (minced)
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1 lb lean ground turkey
-
2 tbsp chili powder
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1 tbsp ground cumin
-
1 tsp smoked paprika
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1/2 tsp dried oregano
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1/4 tsp cayenne pepper (optional, for heat)
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2 medium sweet potatoes (about 1.5 lbs, peeled and cut into 1/2-inch cubes)
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1 can crushed tomatoes (28 oz)
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2 cups chicken or vegetable broth
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1 can black beans (15 oz, rinsed and drained)
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1 can kidney beans (15 oz, rinsed and drained)
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1 tsp salt (plus more to taste)
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1/2 tsp freshly ground black pepper
For serving:
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Fresh cilantro
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avocado slices
-
sour cream or Greek yogurt
-
shredded cheese
-
lime wedges
Instructions
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Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion and red bell pepper and cook, stirring occasionally, for about 5-7 minutes, until they’ve softened and the onion is becoming translucent. Stir in the minced garlic and cook for another minute until it’s wonderfully fragrant. You don’t want to brown the garlic, just wake it up.01
-
Push the vegetables to one side of the pot and add the ground turkey to the empty space. Increase the heat to medium-high and cook the turkey, breaking it up with a wooden spoon as it browns. This should take about 5-6 minutes. Once there’s no more pink visible, you can mix the turkey in with the sautéed vegetables.02
-
Sprinkle all of the spices—the chili powder, cumin, smoked paprika, oregano, and optional cayenne—over the turkey and vegetable mixture. Stir everything together constantly for about 30 seconds to a minute. You’ll really smell the spices toasting and releasing their oils, which is exactly what you want for a deeply flavored chili.03
-
Add the cubed sweet potatoes, the entire can of crushed tomatoes, and the broth. Give everything a very good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. This is called deglazing, and it adds a ton of flavor to your sauce.04
-
Bring the chili to a lively simmer, then immediately reduce the heat to low and cover the pot with a lid. Let it cook gently for about 20-25 minutes. You’ll know it’s ready when the sweet potatoes are perfectly tender and can be easily pierced with a fork, but haven’t completely disintegrated.05
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Stir in the rinsed black beans and kidney beans, along with the salt and black pepper. Let the chili simmer uncovered for another 5-10 minutes to heat the beans through and allow the sauce to thicken up slightly to your preferred consistency. Give it a taste and adjust the seasoning—sometimes it needs another pinch of salt to make all the flavors pop.06
-
Take the pot off the heat and let the chili sit for about 5 minutes before serving. This little rest allows the flavors to settle and meld together beautifully. Ladle it into bowls and load it up with all your favorite toppings.07
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