Quick Turkey Chili with Sweet Potatoes

Quick turkey chili with sweet potatoes reminds me of a fall evening when I wanted something hearty but a bit lighter than traditional beef chili. I tossed ground turkey, chunks of sweet potatoes, beans, and spices into a pot, and the kitchen quickly filled with a warm, smoky aroma. The natural sweetness of the potatoes blended beautifully with the spices, making the first spoonful unforgettable.

Since then, this has been my go-to chili recipe for both weeknights and meal prep. The combination of lean turkey, creamy beans, and tender sweet potatoes creates a flavorful and wholesome dish that’s satisfying without being heavy. It’s a bowl of comfort you’ll want to make again and again.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground turkey – Lean and flavorful, perfect for a lighter chili.
• Sweet potatoes – Adds natural sweetness and hearty texture.
• Black beans – Creamy and protein-packed for extra richness.
• Onion – Adds depth to the chili base.
• Garlic – Provides a fragrant, savory foundation.
• Diced tomatoes – Tangy and juicy, blending with the spices.
• Tomato sauce – Thickens the chili and enhances flavor.
• Chicken broth – Keeps everything saucy and simmering nicely.
• Chili powder – The key spice for smoky heat.
• Cumin – Adds warm, earthy notes.
• Paprika – Enhances the chili’s depth and color.
• Olive oil – For sautéing the aromatics.
• Salt and pepper – Essential for seasoning.
• Green onions – Bright garnish for serving.
• Sour cream – Optional topping for creaminess.

Tools You’ll Need

• Large pot or Dutch oven – To cook the chili evenly.
• Wooden spoon – For stirring and breaking apart the turkey.
• Knife and cutting board – To prep the vegetables and sweet potatoes.
• Measuring spoons – For precise seasoning.
• Bowls – To serve your chili beautifully.

Instructions

Step 1:

I heat olive oil in a large pot, then sauté diced onion and minced garlic until fragrant.

Step 2:

I add the ground turkey, breaking it up with a spoon, and cook until browned.

Step 3:

I stir in chili powder, cumin, paprika, salt, and pepper, letting the spices bloom.

Step 4:

I add diced tomatoes, tomato sauce, chicken broth, and sweet potato cubes, stirring to combine.

Step 5:

I let the chili simmer for 25–30 minutes until the sweet potatoes are tender and the flavors meld together.

Step 6:

I stir in the black beans during the last few minutes of cooking, then serve hot with green onions and a dollop of sour cream.

Tips

I like to add a pinch of cinnamon for a subtle warmth that pairs beautifully with sweet potatoes. If you prefer thicker chili, simmer uncovered a bit longer. For extra spice, toss in some chopped jalapeños.

Ways to Serve

This turkey chili is perfect on its own, but it’s also delicious over rice, with cornbread, or topped with shredded cheese and avocado slices.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, brown the turkey first, then add all ingredients to the slow cooker and cook on low for 6–7 hours.

Can I freeze this chili?

Absolutely, let it cool completely, then freeze in portions for up to 3 months.

How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 4 days.

See You in the Kitchen

I hope you try this quick turkey chili with sweet potatoes because it’s flavorful, hearty, and perfect for cozy nights. Let me know how you enjoy it!

Happy Cooking!

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