Turkey Sweet Potato Chili
Published on January 28, 2026
Quick Summary
Warm up with this Turkey Sweet Potato Chili, a healthy and hearty weeknight dinner packed with tender sweet potatoes, lean ground turkey, beans, and bold, smoky spices. Easy to make, flavorful, and perfect for cozy dinners, meal prep, or freezing for later. Top with cheese, avocado, or Greek yogurt for the ultimate comfort bowl.
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Turkey Sweet Potato Chili: A Hearty, Healthy Twist on Classic Chili
When the days are chilly and you’re craving something hearty, cozy, and full of flavor, this Turkey Sweet Potato Chili is exactly what you need. I love this recipe because it’s not only comforting, but it’s packed with protein, veggies, and warm spices that make it feel like a hug in a bowl. Plus, it’s easy enough to make on a weeknight, yet impressive enough for a casual dinner with friends or family.
The sweet potatoes soften just perfectly in the simmering sauce, balancing the savory flavors of turkey, beans, and fire-roasted tomatoes. The spices (chili powder, smoked paprika, cumin, and oregano), give it a depth of flavor that keeps everyone coming back for seconds.
This is the kind of chili that’s perfect for dinner any night of the week, but it’s also a crowd-pleaser for game days, casual gatherings, or meal prep for the week. It’s so good with our easy cornbread or jalapeño cheddar cornbread on the side! I always recommend making a big batch, you’ll be thankful for the leftovers, and it freezes beautifully too.
I promise, once you try it, this turkey and sweet potato combo will become a go-to in your rotation. Grab your favorite toppings, like shredded cheese, green onions, or a dollop of Greek yogurt, and get ready to enjoy a bowl of pure comfort.
Chili Ingredients (with Helpful Notes)
- Olive oil: For sautéing the aromatics; adds richness.
- Yellow onion: Chop finely for even cooking and sweetness.
- Red bell pepper: Adds color and natural sweetness.
- Garlic: Minced to release maximum flavor; add after onions soften.
- Ground turkey: Lean works well, but dark or mixed turkey adds richness.
- Fire-roasted tomatoes: I love using fire-roasted tomatoes because they add smoky depth and lots of flavor!
- Kidney beans or black beans: Rinse and drain to prevent excess starch.
- Sweet potato: Peel and cube evenly for tender, consistent cooking.
- Chicken broth: Adjust for desired chili thickness.
- Chili powder, cumin, smoked paprika, oregano: These spices add lots of flavor!
- Optional toppings: Shredded cheese, green onions, Greek yogurt, jalapeños, or avocado elevate every bite.
Tips for Making the Chili
- Brown the turkey well: Adds flavor and prevents the chili from tasting watery. Use a meat chopper or wooden spoon to break it up.
- Toast the spices: Cooking chili powder, cumin, paprika, and oregano with the aromatics for a minute unlocks their full flavor.
- Simmer gently: Low heat ensures sweet potatoes become tender and the chili thickens naturally.
- Layer your seasoning: Taste and adjust salt, chili powder, or smoked paprika at the end to suit your palate.
- Make ahead: Chili tastes even better the next day, the flavors deepen and meld beautifully.
How to Store
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Divide into portions and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Turkey Sweet Potato Chili
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, cored, seeded, and small-¬ diced
- 3 garlic cloves, minced
- 1 pound ground turkey
- Kosher salt and black pepper, to taste
- 2 (14.5 oz) cans fire roasted tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained (can use black beans)
- 1 large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups)
- 1 cup chicken broth
- 2-3 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- Optional toppings: shredded cheese, thinly sliced green onion, sour cream or plain Greek yogurt, jalapeño slices, avocado
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the garlic and cook for 1 minute, just until fragrant.
- Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Season lightly with salt and pepper.
- Stir in 2 tablespoons of the chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to toast the spices.
- Add the fire-roasted tomatoes (with their juices), beans, sweet potato, and broth. Stir to combine.
- Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened. Taste and add additional chili powder, if desired. We usually do 2 ½ tablespoons. Season with additional salt, if necessary.
- Serve warm with your favorite toppings, such as shredded cheese, green onions, sour cream or Greek yogurt, jalapeños, or avocado.
Notes
- Lean or mixed ground turkey both work, dark meat adds extra richness.
- Peel and cube sweet potatoes evenly for consistent cooking.
- Fire-roasted tomatoes give a smoky depth—don’t skip!
- Use your favorite beans: kidney, black, or a mix.
- Toasting spices with aromatics enhances flavor.
- Top with cheese, green onions, Greek yogurt, jalapeños, or avocado for extra flavor.
- Chili keeps well in the fridge for 4 days and freezes for up to 3 months.
Nutrition
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