Why You’ll Love This Turkey Sweet Potato Chili
This Turkey Sweet Potato Chili is warm, filling, and simple to make. It mixes lean turkey with sweet potato and beans for a balanced meal. The spices bring good flavor without being too strong. It cooks in a slow cooker so you can start it and forget it until dinnertime. If you like easy weeknight meals that still feel homey, this chili will be one you make again and again.
Why Make This Recipe
Make this recipe when you want a healthy, hearty dinner that feeds a family or gives good leftovers. The turkey keeps the chili lean while the sweet potato adds a mild sweetness and texture. Beans and corn add fiber and color. It is great for meal prep, game days, or cold nights. You can set the slow cooker in the morning and come back to a ready meal. This recipe also uses common pantry spices, so you do not need special ingredients.
introduction
This recipe is easy to follow and works for both beginners and cooks who want a no-fuss dinner. It stays true to simple steps: brown the turkey, mix everything in the slow cooker, and let it cook. If you want a warm dessert after dinner, try an easy roll to finish the meal like the Blueberry Lemon Sweet Rolls that pair nicely with chili for a sweet finish. The chili itself is flexible — you can make it spicier or milder and add toppings to please different tastes.
What You Need for Turkey Sweet Potato Chili
You only need a few tools and the ingredients listed below. Use a large skillet to brown the turkey so it cooks evenly. A 6-quart slow cooker or larger is best so the chili has room to bubble and the sweet potato can soften without crowding. You will also want a wooden spoon or spatula, a cutting board, and a sharp knife for chopping the onion, pepper, and jalapeño. A small bowl to mix the seasoning makes the process cleaner and faster. That is all you need to make this simple, tasty meal.
How to Make Turkey Sweet Potato Chili
- Mix the seasonings in a small bowl and set them aside. This helps the flavors blend and makes cooking faster.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the ground turkey when the oil is hot.
- Cook the turkey and stir for about 4 minutes. Add 2 tablespoons of the seasoning blend and break the meat into small pieces as it cooks for another 4–5 minutes. Make sure the turkey is completely cooked through.
- Transfer the cooked turkey to a 6-quart or larger slow cooker.
- Add the drained diced tomatoes, tomato sauce, tomato paste, chicken broth, peeled and diced sweet potato, diced onion, diced green bell pepper, corn, kidney beans, and minced jalapeño to the slow cooker.
- Add the remaining seasoning blend to the slow cooker. Stir everything until mixed well.
- Cover and cook on low for 7 hours or on high for 4 hours. The sweet potato should be tender and the flavors should be well combined.
- Serve the chili warm. You can top it with chopped cilantro, green onion, shredded cheese, sour cream, or avocado slices if you like.
- Store leftovers in the refrigerator for up to one week. Reheat in the microwave or on the stove.
Ingredients:
2 Tablespoons chili powder*, 1 Tablespoon ground cumin, 2 teaspoons salt, 1 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 2 Tablespoons extra virgin olive oil, 2 pounds (907g) 92–97% lean ground turkey, 2 (14-ounce) cans petite diced tomatoes, drained, 1 (7- or 8-ounce) can tomato sauce, 2 Tablespoons tomato paste, 2 cups (480ml) reduced-sodium chicken broth, 1 large sweet potato, peeled and diced (about 2 cups diced, or 270g), 1/2 cup (65g) diced yellow onion, 1 large green bell pepper, diced, 1 (14-ounce) can (drained and rinsed) or 1 package of frozen corn, 1 (14-ounce) can kidney beans, drained and rinsed, 1 small jalapeño, minced (seeds removed)*
Best Ways to Serve Turkey Sweet Potato Chili
Serve this chili with simple sides and toppings. Cornbread or warm tortillas work very well. A green salad adds a fresh contrast. For toppings, offer shredded cheese, sour cream, sliced avocado, chopped cilantro, or sliced green onion so each person can customize their bowl. If you like heat, add extra minced jalapeño or a few dashes of hot sauce. For milder bowls, leave out the jalapeño or seed it well. You can also serve the chili over rice or quinoa for a heartier plate.
How to Store Turkey Sweet Potato Chili
Let the chili cool to room temperature before storing. Put it in airtight containers and place them in the refrigerator for up to one week. For longer storage, freeze the chili in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating. Reheat gently on the stove over low heat, stirring often, or use the microwave in short bursts, stirring in between to heat evenly.
Easy Tips to Make Turkey Sweet Potato Chili
- Chop the sweet potato in similar-sized pieces so it cooks at the same rate.
- If you like a thicker chili, mash a small portion of the sweet potato or beans in the pot, then stir to thicken.
- Taste and adjust salt and spice at the end of cooking. Slow cookers can mellow flavors, so you may want a little more seasoning before serving.
- To save time, use frozen diced sweet potato or pre-chopped onion.
- If you do not have tomato paste, stirring in a tablespoon of ketchup or a small splash of tomato sauce can help, though flavor will be slightly different.
- For a richer flavor, brown the turkey a bit longer to get some caramelized bits before moving it to the slow cooker.
Try These Variations of Turkey Sweet Potato Chili
- Spicy version: Add more jalapeño, use a hot chili powder, or stir in some chipotle in adobo for smoky heat.
- Vegetarian swap: Replace turkey with extra beans and a cup or two of diced mushrooms for a meat-free option.
- Pumpkin or butternut: Swap sweet potato for pumpkin puree or diced butternut squash for a fall twist.
- Instant Pot version: Use the sauté function to brown turkey, then cook on high pressure for 10 minutes and use quick release.
- Smoky bacon: Add cooked chopped bacon at the end for a smoky, savory boost.
Common Questions About Turkey Sweet Potato Chili
Q: Can I make this chili on the stove instead of a slow cooker?
A: Yes. Brown the turkey in a large pot, add all other ingredients, bring to a simmer, then cover and cook on low for 30–45 minutes, or until the sweet potato is tender. Stir occasionally.
Q: Can I use ground beef or chicken instead of turkey?
A: Yes. Ground beef or ground chicken will work. If you use beef, you may get a richer flavor and a bit more fat. With chicken, keep an eye on cooking time so it does not dry out.
Q: How can I make this chili less spicy?
A: Remove the seeds from the jalapeño or leave it out altogether. Use mild chili powder and taste the chili before adding any extra spicy ingredients.
Q: Is this chili freezer friendly?
A: Yes. Cool the chili, put it in freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Q: Can I add more vegetables?
A: Yes. Add diced carrots, zucchini, or extra bell peppers. Add firmer vegetables earlier in the cooking time so they become tender.
Final Thoughts
This Turkey Sweet Potato Chili is a simple, healthy meal that fits many needs. It is easy to prepare, works for meal prep, and stores well. You can change the heat level and add toppings to make it your own. The recipe uses pantry staples and a small number of fresh items, so it is a good option when you want a warm, filling dinner without a lot of fuss.
Ready to Give It a Try?
Gather your ingredients, brown the turkey, and let the slow cooker do the rest. Serve with your favorite toppings and enjoy a cozy bowl of chili tonight.
Print
Turkey Sweet Potato Chili
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm, filling, and nutritious chili combining lean turkey, sweet potato, and beans, perfect for meal prep and weeknight dinners.
Ingredients
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 Tablespoons extra virgin olive oil
- 2 pounds (907g) 92–97% lean ground turkey
- 2 (14-ounce) cans petite diced tomatoes, drained
- 1 (7- or 8-ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 2 cups (480ml) reduced-sodium chicken broth
- 1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
- 1/2 cup (65g) diced yellow onion
- 1 large green bell pepper, diced
- 1 (14-ounce) can (drained and rinsed) or 1 package of frozen corn
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 small jalapeño, minced (seeds removed)
Instructions
- Mix the seasonings in a small bowl and set them aside.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the ground turkey when the oil is hot.
- Cook the turkey for about 4 minutes and add 2 tablespoons of the seasoning blend, cooking for another 4–5 minutes until cooked through.
- Transfer the cooked turkey to a slow cooker.
- Add the diced tomatoes, tomato sauce, tomato paste, chicken broth, sweet potato, onion, bell pepper, corn, kidney beans, and jalapeño to the slow cooker.
- Add the remaining seasoning blend and stir everything until well mixed.
- Cover and cook on low for 7 hours or on high for 4 hours.
- Serve warm, topping with cilantro, green onion, cheese, sour cream, or avocado slices if desired.
Notes
Chop the sweet potato in similar-sized pieces for even cooking. Adjust seasonings to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg