Make a classic recipe even BETTER with this healthy Turkey Sweet Potato Chili– It’s the BEST recipe to cozy up with all Fall and Winter long! Ground turkey, sweet potatoes, black beans, and corn are cooked to sweet and spicy perfection for a hearty family-friendly dish to serve on game day, or freeze for busy weeknights!
Favorite Sweet Potato Turkey Chili Recipe
To say this sweet potato turkey chili recipe is one of my family’s favorites would be a massive understatement.
In fact, it is THE dish I often recommend to friends when they are looking for an easy, healthy, and filling dinner to feed picky eaters during the Fall and Winter months.
This healthy chili recipe also makes enough to feed a small crowd and even freezes exceptionally well!
The delicious chili flavors meld together beautifully with the subtle sweetness of the potatoes. So it truly gets even better as leftovers.
What exactly is it that makes this ground turkey chili so exceptional?
Well if you haven’t already noticed, it’s full of sweet potatoes!
Yes. I said sweet potatoes- it’s what MAKES the BEST turkey chili recipe you’ve ever had.
Throw in some canned black beans and a little corn (you’ve got to trust me again!) and it’s like you have a hearty chili mixed with delightful Mexican cuisine flavors that are out-of-this-world delicious!
Want more classic chili recipes? Make sure you check out these Instant Pot Beef Chili and Instant Pot Turkey Chili recipes.
Ingredients
The ingredients you need to make this healthy turkey chili recipe include:
- Ground Turkey. A rather lean, 93/7 blend, is recommended when making this chili. You get enough fat to have some flavor but it’s still lean enough to not add too many calories. Ground beef, chicken, or even venison may also be substituted.
- Sweet Potatoes. Two to three medium-sized sweet potatoes will be needed in order to give you 4 cups. Read more information below about the best way to prepare the sweet potatoes for this recipe.
- Tomatoes. One 28-ounce can of crushed tomatoes makes up the bulk of the sauce part in this recipe. It’s not recommended to substitute with tomato sauce or marinara sauce.
- Seasonings. There are quite a few herbs and spices that comprise the authentic chili flavors found in this dish. If you have either a store bought chili seasoning mix or you’ve already made your own homemade chili seasoning, feel free to substitute with that!
- Corn. Canned sweet kernel corn is used but frozen corn that has been thawed may also be substituted.
- Beans. Black beans pair wonderfully with the sweetness of the potatoes and the corn. However, you can also try out red kidney beans or even white navy beans for a little variety.
How to Make
The basic steps for making sweet potato turkey chili are simple to follow:
- Drizzle olive oil into a Dutch oven and toss in the onions and garlic.
Sauté over medium heat for 2-3 minutes. You can also use a large pot.
- Push onions to the side and add the ground turkey.
Continue cooking over medium heat for 6-8 minutes, or until turkey is almost cooked through. Crumble cooked turkey using a potato masher.
- Mix in the sweet potatoes and sauté for another 2 minutes.
You want them to just begin to soften.
- Pour crushed tomatoes, chicken broth and seasoning ingredients into the chili mixture.
Combine chili thoroughly and reduce to low heat. Cover pot with a lid and simmer for 20-25 minutes.
- Rinse and drain the corn and black beans and stir into the chili.
Cover and simmer for an additional 5-10 minutes.
- Serve and enjoy!
Make sure to check to see if the sweet potatoes are fork-tender before serving. Pair with corn tortilla chips, sour cream, and fresh cilantro.
Preparing the Sweet Potatoes
For this particular recipe you will need to peel and then cut the sweet potatoes into cubes.
You can choose to leave the skin on for a bit of added fiber. But do know, the skin tends to separate from the potatoes after a prolonged amount of time cooking. The best and easiest way to peel potatoes is to use a potato peeler. You can also carefully remove the skin with relatively sharp paring knife.
Once they are peeled, cut the potatoes into ½-inch cubes. If you cut them any bigger than this they will not cook up fully. Smaller cubes will get mushy instead of keeping their shape in the chili.
Chili Seasoning
As you can see in the recipe card, there are quite a few spices and dried herbs that are needed in this chili recipe. Most of them are pretty common and can be found at your local grocery store.
- Chili Powder
- Ground cumin
- Paprika – You can try a mix of regular and smoked for a more smokey flavor.
- Salt and Pepper – To taste.
- Cinnamon – This adds a subtle earthy note that is incredible!
Learn how to make homemade chili seasoning to use in future recipes!
Meal Prep and Storage
- To Prep-Ahead: Since the flavors get better with time, this makes a great make-ahead meal.
- To Store: Keep in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Place in a freezer-safe airtight container and freeze for up to 5-6 months.
- To Reheat: Add back to a saucepan or skillet and cook until heated through.
FAQs
If you would like a slightly thicker chili, mash some of the sweet potatoes to help thicken it up.
The corn can be optional and you can choose to leave it out completely or replace it with more beans.
Much like other soups and stews, chili freezes exceptionally well. To freeze simply place in a freezer-safe container and freeze for up to 5-6 months.
Ground spices such as nutmeg or cinnamon add a beautiful flavor. Worcestershire sauce, soy sauce, or liquid smoke are also great options.
To change this into a slow cooker recipe simply sauté the onions and turkey in a saucepan until cooked through. Add to a 6-quart slow Crock-Pot along with the other ingredients on High for 2-3 hours, or until sweet potatoes are cooked through.
Expert Tips and Tricks
- Go homemade. Mixing up your own chili seasoning mix allows you to adjust to your taste preferences.
- Dress it up. Serve alongside tortilla chips, sour cream, and cilantro for a Mexican chili flair.
- Take it slow. Cook this chili in a slow cooker and keep it warm until dinnertime.
- Prep it. Make extra and store the rest for easy freezer meals.
- Add more flavor. Experiment with different spices and sauces to change the flavor profile.
More Sweet Potato Recipes
If you love this sweeter spud in savory dishes, then you’ve got to check out these Mashed Sweet Potatoes, Sweet Potato au Gratin, and Skillet Sweet Potatoes next!
Like it on the sweeter side? Try these Hasselback Sweet Potatoes and this classic Sweet Potato Casserole.
Other Chili Recipes
When comfort food calls, chili is there to cozy up with. In addition to this turkey sweet potato chili, try these easy recipes:
Instant Pot Ground Turkey Chili and Instant Pot Beef Chili are both so quick to make!
Pumpkin Chili and Slow Cooker White Chicken Chili both have unique flavors.
Or spring for unique twists on the classic with Whole30 Chili and Brisket Chili.
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Ingredients
- 2 Tbsp. olive oil
- 1 small sweet onion coarsely chopped
- 2 cloves garlic finely minced
- 1 lb. ground turkey 93/7 or 90/10
- 4 cups sweet potatoes peeled and cut into ½-inch cubes
- 2 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. paprika can use smoked paprika if you prefer
- 2 tsp. salt to taste
- ¾ tsp. pepper
- ⅛ tsp. cinnamon
- 28 oz. crushed tomatoes canned
- 1 cup chicken broth or water
- 15 oz. sweet whole kernel corn canned, drained
- 15 oz. black beans canned, drained
- Tortilla chips optional
- Cilantro optional
- Sour cream optional
- Cheese optional
Instructions
- Saute Onions: In a large saucepan, or Dutch oven, drizzle olive oil. Add onions and garlic. Saute over medium heat for 2-3 minutes.2 Tbsp. olive oil, 1 small sweet onion, 2 cloves garlic
- Cook Turkey and Sweet Potatoes: Push onions to the side and add ground turkey. Continue cooking over medium heat for 6-8 minutes, or until turkey is almost cooked through. Crumble cooked turkey using a potato masher. Add sweet potatoes and saute for another 2 minutes.1 lb. ground turkey, 4 cups sweet potatoes
- Mix Chili Seasonings: In a small bowl combine chili powder, cumin, paprika, cinnamon, salt and pepper. (You can also use 3 tablespoons of a homemade chili seasoning with additional salt and pepper to taste.) Mix to combine.2 Tbsp. chili powder, 2 tsp. cumin, 1 tsp. paprika, 2 tsp. salt, ¾ tsp. pepper, ⅛ tsp. cinnamon
- Pour in Tomatoes, Broth, and Cook: Pour crushed tomatoes, chicken broth and seasoning ingredients into the chili mixture. Mix chili thoroughly and reduce heat to low. Cover pot and simmer for 20-25 minutes.28 oz. crushed tomatoes, 1 cup chicken broth
- Add Corn and Beans: Mix in drained corn and black beans. Cover and simmer for an additional 5-10 minutes. Check to see if sweet potatoes are fork-tender before serving. If you would like a slightly thicker chili, mash some of the sweet potatoes to help thicken it up.15 oz. sweet whole kernel corn, 15 oz. black beans
- Tortilla chips, Cilantro, Sour cream, Cheese
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Notes
- To Store: Keep in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Place in a freezer-safe airtight container and freeze for up to 5-6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh so satisfying! This is total comfort food! Fall is here and this was the perfect way to start off the season. Love this!
Yay! So happy you enjoyed the recipe, Megan! Thanks for the comment and rating! 🙂
This is an amazing meal, I double the recipe so we can have it the next night. Not only is it that good but makes it easier on a busy Mom. It is very hearty and filling and Its full of flavor nothing needs to be added. I do offer the recommended sides for those who want it and I serve it over Jasmine rice. And I also set out Mrs. Dash Southwest Chipotle for an extra kick, especially the season of plugged sinuses.
Oh I love your added kick with the Mrs. Dash! So happy to hear you enjoy the recipe so much. Thanks so much for your comment and rating!
I made this last fall and couldn’t wait to make it again this fall!! Such a delicious and flavourful recipe for ground turkey. Thanks!!
So happy to hear you enjoyed the recipe so much, Katherine! Thanks so much for your comment and rating! 🙂
So very delicious and kind to my diabetes. My grocery store did not have ANY sweet potatoes ( wha? I know right) so I used a bag of frozen butternut squash and it was just as good as recipe with sweet potato and much quicker. It was only mildly hot for my tastes but easily adjusted.
What a great idea to use squash, instead! Love that you were thinking on your toes, Margaret! Thanks so much for your comment and review!
How long does it take to reheat from frozen in a crockpot?
Hi Julie! I honestly have never tried to reheat it in the Crock-Pot, but that’s a great idea! My guess is that it would take quite a few hours, but I bet it could be stirred/broken up if you wanted to speed it up a bit. Would love to hear how it goes for you!
Have made this before. Husband and I loved it. Planning on making this for a church gathering. Haven’t made this in awhile also forgot about it.
Yay, Loti! I am so happy you enjoy the recipe and have rediscovered it. Thanks so much for your comment and rating! 🙂
This is my new, go-to chili recipe! My husband & I love this and have made it at least half a dozen times since finding it last fall. I’ve used ground turkey, chicken & sirloin and all have been delicious. The spice blend is on point for a mild chili flavor that should work well for just about everyone’s tastebuds. I’ve yet to master the cooking time with the sweet potatoes IN the pot (or crock pot, which is usually what I use to make this so it’s even easier to pull together after pre-browning the meat), but I easily roast them separately in the oven. That worked out well when we served this to guests since they could decide whether to add the sweet potatoes–the chili is delicious with or without them. I usually buy the pre-cubed taters in the produce section to reduce prep time. Butternut squash can also be subbed. I often double the recipe & freeze half for future dinner goodness, so this definitely freezes well. Thank you for sharing this recipe–it’s so easy, yummy, and on regular rotation at my house these days!
Hi Cara!! I am SO happy you and your hubby are enjoying the chili recipe so much. My guess as far as cooking the sweet potatoes is that the ones in that are pre-cooked are a little too large. If you ever cut them yourself, just cut them a little smaller for a quicker cook time. Thanks for your comment and rating 🙂
I was thinking about using butternut squash as well. I grow butternut squash so I have it available to me organically.
Butternut squash can definitely be substituted. I would love to hear how it turns out for you!
This was delicious! Loved by the whole family!
Hi Holly! So happy you and the family enjoyed it so much. Thanks for the comment and rating 🙂
Just came across this recipe it smells good but its taking a long time to soften the sweet potato I’m well over the initial cook time. Am I missing something? Or maybe can I used can sweet potatoes instead?
Hi Regina!! The cook time can vary quite a bit depending on how big you cut your sweet potatoes and the temperature you have your burner at. I would try cutting the potatoes a little smaller next time and bumping up the heat a bit! (Canned sweet potatoes will not be nearly as good/good for you!)
I have made this a half a dozen times when hosting and my guests have raved about it every time!
Yay, Sara!! I am so happy you and your guests have enjoyed it 🙂 Thanks so much for your sweet comment and rating!