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Sweet Potato Turkey Chili

Sweet potato turkey chili with ground turkey and black beans, simmered until the sweet potatoes are tender. It’s a hearty American chili finished with bright lime and creamy toppings like sour cream and cheddar.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey
  • 2 lb ground turkey Use 93% lean if you want less draining.
Sweet potatoes
  • 2 sweet potatoes Peel and cube so they cook evenly.
Black beans
  • 1 can (15 oz) black beans Drain well before adding.
Diced tomatoes
  • 1 can (14 oz) diced tomatoes Add with juices for body.
Onion
  • 1 onion Dice small for quick sauté.
Garlic
  • 4 garlic Minced for even distribution.
Chicken broth
  • 4 cup chicken broth Helps simmer the sweet potatoes.
Chili powder
  • 2 tbsp chili powder
Cumin
  • 2 tsp cumin
Smoked paprika
  • 1 tsp smoked paprika
Cinnamon
  • 0.5 tsp cinnamon Adds warmth without tasting sweet.
Toppings
  • 0.25 sour cream For serving.
  • 0.25 cheddar For serving.
  • 0.25 cilantro For serving.
  • 0.25 lime For serving.
Seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the chili
  1. Brown the ground turkey in a large pot over medium-high heat, then drain the fat so the chili isn’t greasy.
  2. Sauté the onion for 4 minutes, then add garlic and all spices (chili powder, cumin, smoked paprika, cinnamon) and cook for 2 minutes.
  3. Add diced tomatoes, chicken broth, sweet potatoes, and black beans, then bring the mixture to a boil.
Simmer and serve
  1. Simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender.
  2. Season with salt and pepper to taste, then serve topped with sour cream, cheddar, cilantro, and lime.

Notes

Pro tip: cut sweet potatoes into small, even cubes so they finish tender in the same simmer time. Store leftovers in the fridge up to 4 days; freeze up to 3 months. For a dairy-free swap, replace sour cream and cheddar with lactose-free versions or a plant-based crema and shredded cheese.