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Sweet Potato Turkey Chili

Sweet potato turkey chili with ground turkey and tender sweet potatoes simmered in a flavorful broth with black beans and tomatoes. Expect a thick, hearty texture with warm spices (chili powder, cumin, smoked paprika, and a hint of cinnamon).
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey
  • 2 lb ground turkey
Sweet potatoes
  • 2 sweet potatoes medium
Black beans
  • 1 can (15 oz) black beans drained
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Onion
  • 1 onion
Garlic
  • 4 cloves garlic minced
Chicken broth
  • 4 cup chicken broth
Chili powder
  • 2 tbsp chili powder
Cumin
  • 2 tsp cumin
Smoked paprika
  • 1 tsp smoked paprika
Cinnamon
  • 0.5 tsp cinnamon
Salt and pepper
  • 1 salt and pepper to taste
For serving
  • 1 sour cream for serving
  • 1 cheddar for serving
  • 1 cilantro for serving
  • 1 lime for serving

Equipment

  • 1 Dutch oven

Method
 

Brown and build the flavor
  1. Brown ground turkey in a large pot over medium-high heat until no longer pink, then drain the fat. Keep it sizzling so the turkey gets browned edges.
  2. Sauté onion for 4 minutes in the same pot, stirring until softened. Add garlic, chili powder, cumin, smoked paprika, and cinnamon, then cook 2 minutes to bloom the spices.
Simmer the chili
  1. Add diced tomatoes, chicken broth, sweet potatoes, and black beans to the pot and bring to a boil. Stir to scrape up any browned bits from the bottom.
  2. Simmer at a steady boil for 20-25 minutes until sweet potatoes are tender. Stir occasionally so the chili thickens evenly.
Season and serve
  1. Season with salt and pepper to taste. Taste after simmering and adjust for balance.
  2. Serve with sour cream, cheddar, cilantro, and lime on top. Finish with a squeeze of lime right before eating.

Notes

For the thickest chili, simmer uncovered for the last 5 minutes so the broth reduces slightly. Store leftovers in the fridge up to 4 days; freeze in a sealed container up to 3 months. For a lighter option, use lean ground turkey (93% or higher) and swap sour cream for plain Greek yogurt if you want less fat while keeping the creamy topping.