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This Sweet Potato Turkey Chili is a comforting one-pot meal with a lighter, brighter twist. The sweet potatoes break down to create a rich, velvety texture that clings to the savory ground turkey. It’s the perfect warm hug on a chilly evening and even better the next day.

Craving a delicious Sweet Potato Turkey Chili? You've come to the right spot! From Dinner Ideas favorites to amazing Appetizer Recipes recipes, there's something here for everyone.

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Why You’ll Love This Sweet Potato Turkey Chili

Texture dream: Tender sweet potatoes and savory turkey in a thick, spiced broth.
Perfect flavor balance: Sweet potatoes tame the heat for a warm, inviting taste.
One-pot wonder: Everything cooks in one pot for maximum flavor and minimal cleanup.
Incredibly versatile: Easy to customize with your favorite toppings and heat level.

Ingredients & Tools

1 tbsp olive oil or avocado oil
1 large yellow onion, diced
3 cloves garlic, minced
1 lb lean ground turkey
2 medium sweet potatoes, peeled and cut into ½-inch cubes
1 red bell pepper, diced
2 tbsp tomato paste
1 tbsp chili powder
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
1 (14.5 oz) can diced tomatoes, undrained
4 cups chicken broth (low sodium preferred)
1 (15 oz) can black beans, rinsed and drained
Salt and black pepper to taste

Tools: A large Dutch oven or heavy-bottomed soup pot is ideal here.

Notes: Don’t skip the tomato paste—it builds a deep, rich base. Low-sodium broth gives you more control over final saltiness.

Nutrition (per serving)

Calories:	320 kcal
Protein:	24 g
Fat:	8 g
Carbs:	35 g
Fiber:	9 g

Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

Get your sweet potato dice right. You want them around a half-inch. Any bigger and they won’t cook through in time; any smaller and they might turn to mush. Uniformity is key for even cooking.
Don’t be shy with the browning. When you’re cooking the turkey and toasting the tomato paste and spices, you’re building the foundation of your chili’s flavor. Those little browned bits at the bottom of the pot are pure gold.
Rinse those beans! Giving your canned black beans a good rinse under cold water washes away that starchy, sometimes salty canning liquid, which keeps your chili from getting cloudy or overly salty.
Lean on the lean turkey. Using 93% lean ground turkey is perfect. It has just enough fat to keep it moist and flavorful without making the chili greasy. You’ll notice the difference in the final texture.

How to Make Sweet Potato Turkey Chili

Step 1: Start by heating the oil in your large Dutch oven or pot over medium heat. Once it shimmers, add the diced onion. Cook, stirring occasionally, for about 5-6 minutes until the onion becomes soft and translucent. You’ll notice the aroma becoming sweeter. Now, add the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn!

Step 2: Add the ground turkey to the pot. Use your spoon or a spatula to break it up into small crumbles. Cook until it’s no longer pink, which should take about 5-7 minutes. As it cooks, you can season it with a good pinch of salt and pepper. The goal here is to get some light browning on the turkey for extra flavor.

Step 3: Push the turkey and onion mixture to one side of the pot. On the cleared side, add the tomato paste, chili powder, cumin, smoked paprika, and oregano. Let the paste and spices cook in the hot spot for about a minute. You’ll see the color deepen and smell an incredible toasty aroma—this is called “blooming” the spices and it makes all the difference.

Step 4: Now, stir everything in the pot together so the spiced tomato paste coats the turkey and onions. Add in your cubed sweet potatoes and diced red bell pepper, giving it all a good stir to combine. The vibrant colors at this stage are just beautiful.

Step 5: Pour in the entire can of diced tomatoes with their juices and the chicken broth. Give everything a thorough stir, making sure to scrape up any of those delicious browned bits from the bottom of the pot. That’s where a ton of flavor is hiding.

Step 6: Bring the chili to a boil, then immediately reduce the heat to low so it maintains a gentle simmer. Cover the pot with a lid, but leave it slightly ajar to let some steam escape. Let it simmer for about 20-25 minutes. You’ll know it’s ready when the sweet potatoes are tender enough to be easily pierced with a fork.

Step 7: Stir in the rinsed and drained black beans. Let the chili simmer, uncovered, for another 5-10 minutes just to heat the beans through and allow the chili to thicken up a bit more. This is the perfect time to do a final taste test and adjust the seasoning with more salt and pepper if it needs it.

Step 8: Take the pot off the heat and let it sit for about 5 minutes before serving. This little rest allows the flavors to meld together perfectly and for the chili to cool to the ideal eating temperature. Ladle it into bowls and get ready for your toppings!

Storage & Freshness Guide

Fridge: Cool completely and store in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
Reviving: Thaw overnight in fridge if frozen. Reheat gently on stove, adding a splash of broth if needed.

Serving Suggestions

Complementary Dishes

A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the chili beautifully, refreshing your palate between bites.
Cheesy cauliflower “cornbread” muffins — They offer a grain-free, savory, and slightly cheesy element that’s perfect for dipping and sopping up the last bits of broth.
Sliced avocado with a squeeze of lime — This adds a cool, creamy fat that balances the spices and makes the whole bowl feel even more luxurious and fresh.

Drinks

A crisp, hoppy IPA — The bitterness of the hops stands up wonderfully to the sweet and smoky notes in the chili, creating a really dynamic pairing.
Sparkling water with lime — The bubbles and citrus are a fantastic non-alcoholic option that cleanses the palate and keeps everything feeling light.
A bold Zinfandel — This wine’s jammy fruit flavors complement the sweet potatoes and can handle the spice level without being overwhelmed.

Something Sweet

A small square of dark chocolate — A piece of high-quality, high-cacao chocolate is the perfect bitter-sweet finish that echoes the deep notes in the chili.
Berries with a dollop of whipped cream — The bright, fresh berries and light cream are a simple, refreshing end to a hearty meal without feeling heavy.
Chocolate avocado mousse — It’s rich, decadent, and satisfyingly chocolatey while keeping things on the lighter side, which feels just right after a bowl of chili.

Top Mistakes to Avoid

Mistake: Boiling the chili aggressively. A gentle simmer is your friend. A rolling boil can make the turkey tough and cause the sweet potatoes to break down into mush instead of holding their shape.
Mistake: Skipping the spice bloom. I’ve rushed this step before too, but taking that extra minute to cook the tomato paste and spices directly in the oil unlocks their full, complex flavor potential. Raw spice taste is not what we’re after.
Mistake: Overcrowding the pot when browning. If you dump all the turkey in at once and don’t break it up, it will steam rather than brown. Give it some space in the pot for the best texture and flavor.
Mistake: Forgetting the final rest. Letting the chili sit for five minutes off the heat isn’t just about cooling down. It allows the starches from the sweet potatoes to help thicken the broth just that little bit more.

Expert Tips

Tip: Double the batch and freeze half. This chili freezes phenomenally well. Let it cool completely, then portion it into airtight containers. It’ll be a lifesaver on a busy weeknight months from now.
Tip: Customize your heat level. Love spice? Add a diced jalapeño with the onions or a pinch of cayenne with the other spices. Prefer it mild? Stick with the recipe as is—it has a warm, gentle heat.
Tip: Use an immersion blender for a thicker texture. If you prefer a less brothy, more uniform chili, you can use an immersion blender to pulse it a few times right in the pot. Be careful to leave plenty of chunks for texture!
Tip: Garnish with something crunchy. A topping like crushed pork rinds or toasted pepitas adds a wonderful textural contrast to the soft, tender chili that really elevates the whole experience.

FAQs

Can I make this chili in a slow cooker?
Absolutely, and it’s a great hands-off method. Simply brown the turkey and onions in a skillet first (don’t skip this for flavor!), then transfer everything except the black beans to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the rinsed black beans during the last 30 minutes of cooking so they don’t get too mushy.

What can I use instead of ground turkey?
Ground chicken would be the most direct swap. For a red meat option, lean ground beef works wonderfully. If you’d like a plant-based version, crumbled firm tofu or a plant-based ground “meat” alternative would be fantastic. Just adjust cooking times as needed based on your protein choice.

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; the liquid will reduce. If you’re still not happy, you can make a quick slurry by mixing a tablespoon of almond flour with two tablespoons of cold water until smooth, then stir it into the simmering chili. It should thicken up within a couple of minutes.

How long will leftovers last in the fridge?
Stored in an airtight container, your chili will be perfect for up to 4 days. In fact, many people think it tastes even better on day two or three as the flavors continue to develop and meld together in the fridge.

Can I add other vegetables to this chili?
Of course! It’s a very adaptable recipe. Diced zucchini, yellow squash, or even some chopped mushrooms would be lovely additions. Just add them with the sweet potatoes so they have enough time to cook through. A cup of frozen corn stirred in at the end with the beans is another great option for a pop of sweetness and color.