The proud winner of multiple chili cook-offs, this Turkey Sweet Potato Chili is your new go-to for a hearty and incredibly flavorful meal. With lean ground turkey, sweet potatoes, and black beans, it’s packed with protein, fiber, and vitamins, making it both nutritious and delicious. Whether you’re whipping it up for a weeknight dinner or preparing a batch for meal prep, this one-pot wonder comes together in under an hour—and freezes like a dream for cozy meals all winter long!
London’s Top Tips: Cut the potatoes a uniform size so they cook up evenly, and don’t be afraid of the cinnamon—it adds the best subtle punch of Fall flavor!
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Having lived in the South my whole life, I’ve always been a HUGE fan of sweet potatoes. But sweet potatoes in turkey chili?! Let’s just say there were plenty of skeptics—until that first bite.
Ever since creating this recipe over 8 years ago, it’s become a family staple every Fall! The unique combo of sweet potatoes and bold spices creates a flavor you won’t find in your average bowl—plus, it’s packed with lean protein, fiber, and a touch of warmth from a secret pinch of cinnamon.
I always whip up a big batch, not just for dinner, but because it freezes beautifully for quick, cozy meals throughout the colder months. (It’s also great to share with friends in need!) Even picky eaters can’t resist this one.
Want more classic recipes? Make sure you check out these Instant Pot Beef Chili and Instant Pot Turkey Chili recipes.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Ground Turkey. For the best flavor, I recommend using a ground turkey blend with a little more fat, like 85/15. You can also easily substitute ground beef, chicken, or even venison to switch things up!
- Sweet Potatoes. You’ll need 2-3 medium sweet potatoes, peeled and diced into ½-inch cubes, yielding about 4 cups. Not only do they add a subtle sweetness to balance the spices, they’re also packed with beta-carotene, fiber, and antioxidants.
- Tomatoes. A 28-ounce can of crushed tomatoes forms the sauce base. Avoid tomato sauce or marinara, as they’ll alter the texture and flavor.
- Seasonings. Chili powder, cumin, paprika, and a pinch of cinnamon give this dish its rich flavor and creates the best homemade chili seasoning. You can substitute with 2-3 tablespoons of a store-bought seasoning mix if you prefer.
- Corn. Canned sweet corn works great, but thawed frozen corn can be used too. It adds a touch of sweetness that complements the dish’s savory flavors.
- Beans. Black beans are classic here, but you can switch it up with red kidney or white navy beans for a different flavor twist.
How to Make Sweet Potato Turkey Chili
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prepare the sweet potatoes. You can leave the skin on for added fiber, but note that it tends to separate during cooking. If you prefer peeling, use a potato peeler or sharp paring knife, then cut the potatoes into ½-inch cubes for even cooking.
- Cook the onion. Drizzle olive oil into a Dutch oven (or a large pot) and toss in the onions and garlic. Cook over medium heat for 2-3 minutes.
- Brown the ground turkey. Push onions to the side and add the ground turkey. Continue cooking over medium heat for 6-8 minutes, or until turkey is no longer pink and almost cooked through. Crumble the cooked turkey using a potato masher.
- Add the sweet potatoes. Mix in the sweet potatoes and cook for another 2 minutes. You want them to just begin to soften.
- Stir in seasonings and simmer. Pour crushed tomatoes, chicken broth, and seasoning ingredients into the mixture. Combine chili thoroughly and reduce to low heat. Cover pot with a lid and simmer for 20-25 minutes.
- Finish the chili. Rinse and drain the corn and black beans and stir into the mix. Cover and simmer for an additional 5-10 minutes. Make sure the sweet potatoes are fork-tender before serving.
Optional Toppings
While this chili tastes incredible on its own, here are some fun toppings that will boost the flavor even more!
- Sliced avocado
- Shredded cheese (cheddar, Monterey Jack)
- Sour cream or Greek yogurt (or a dairy-free alternative)
- Fresh cilantro
- Tortilla chips or strips
- Sliced green onions
- Lime wedges for a fresh squeeze of citrus
Variations to Try
- Add more veggies: Bell peppers, zucchini, or carrots can be added for extra texture and color. You can also throw in some spinach or kale toward the end for a boost of greens.
- Spice it up: Add a diced jalapeño or a pinch of cayenne pepper for more heat. Smoked paprika also adds a rich, smoky flavor.
- Different beans: Swap the black beans for red kidney beans, pinto beans, or chickpeas for variety.
- Swap the meat: While turkey is a great option, you can use ground beef, chicken, or even shredded rotisserie chicken for a twist.
Storage Directions
- Refrigerate: Allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, portion the chili into freezer-safe containers, leaving room at the top for expansion. It can be frozen for up to 3-6 months. Thaw overnight in the refrigerator.
- Reheat: Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it has thickened too much.
FAQs
To thicken chili, mash some of the sweet potatoes, or let it simmer uncovered to reduce liquid. You can also stir in a cornstarch or flour slurry for extra thickness.
Yes, it freezes very well. Place it in a freezer-safe container, leaving room for expansion, and freeze for up to 6 months. Thaw overnight in the fridge and reheat on the stovetop, adding broth if needed.
Yes! Chili tastes even better the next day as the flavors have more time to meld. Simply store in the fridge and reheat before serving.
Yes! Sauté the onions and turkey, then transfer to a 6-quart slow cooker with the other ingredients. Cook on High for 2-3 hours, or until the sweet potatoes are tender.
Absolutely! You can substitute ground turkey with ground beef, chicken, or even venison for a different flavor.
What to Serve it With
When you’re ready to dig in, there are so many flavorful pairings that elevate this chili so it’s fit for any occasion.
- Cornbread: Try your hand at homemade with Gluten-free Cornbread, Jalapeño Cornbread, or Mini Cornbread Muffins.
- Rice or Quinoa: If you want a grain but aren’t feeling cornbread, try Basmati Rice or White Rice. Or, stick with Instant Pot Quinoa.
- Salad: You can’t go wrong with something green, like Chopped Kale Salad, Broccoli Bacon Salad, or whip up a dressing for a simple side salad.
- Coleslaw: Everyone will love some Southern Homemade Coleslaw.
Other Chili Recipes
When comfort food calls, chili is there to cozy up with. In addition to this turkey chili, try these easy recipes.
- Instant Pot Ground Turkey Chili
- Instant Pot Beef Chili
- Pumpkin Chili
- Slow Cooker White Chicken Chili
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Turkey Sweet Potato Chili Recipe
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Ingredients
- 2 tablespoons avocado oil
- 1 small white onion finely diced
- 3 garlic cloves finely minced
- 1 pound ground turkey
- 1 pound sweet potatoes peeled and cut into ½-inch cubes
- 2 (15-ounce) cans crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper optional
- 2 teaspoons salt
- ¾ teaspoon black pepper
- 1 15.25-ounce can corn drained
- 1 15.5-ounce can black beans drained and rinsed
- Sour cream optional
- Fresh cilantro finely chopped, optional
Instructions
- Heat the avocado oil in a large Dutch oven over medium heat. Add the onions and cook for 2-3 minutes, or until they become tender. Add garlic and continue cooking for 30 seconds, or until fragrant.2 tablespoons avocado oil, 1 small white onion, 3 garlic cloves
- Push onions and garlic to the side and add the ground turkey. Cook, breaking apart, for 7-8 minutes, or until no longer pink. Add sweet potatoes, stir, and cook for another 2 minutes.1 pound ground turkey, 1 pound sweet potatoes
- Add crushed tomatoes, chicken broth, chili powder, cumin, paprika, cinnamon, cayenne pepper, if using, salt, and black pepper. Stir to combine and increase the heat to high. Once boiling, reduce the heat to medium-low, cover, and simmer for 30 minutes2 (15-ounce) cans crushed tomatoes, 1 cup chicken broth, 2 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon paprika, ⅛ teaspoon cinnamon, ⅛ teaspoon cayenne pepper, 2 teaspoons salt, ¾ teaspoon black pepper
- Stir in the corn and black beans. Cover and simmer for an additional 10-15 minutes, or until sweet potatoes are fork-tender. For a slightly thicker chili, mash some of the sweet potatoes using a potato masher.1 15.25-ounce can corn, 1 15.5-ounce can black beans
- Serve with sour cream and chopped cilantro, if desired.Sour cream, Fresh cilantro
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Notes
- Storage: Keep in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Place in a freezer-safe airtight container and freeze for up to 5-6 months.
- Potatoes: You can leave the skin on the potatoes if you like, but they might separate.
- Seasoning: Make your own chili seasoning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today and also added 1 small bunch chopped cilantro, 1 small can chopped green chilies, and 1/4 cup lime juice. We did all the chopping earlier in the day to make putting it together easy. This was a major hit, and I will definitely be making this again. Thank you for the recipe!
Yay! So happy to hear you enjoyed the recipe, Carol! That sounds great. Thanks so much for taking the time to leave a comment and rating!
I need to leave this review and let you know I never leave reviews because I typically modify the recipe a lot. This recipe is amazing. Perfect just as written. Thank you for sharing.
Yay! I am so happy to hear you enjoyed the recipe, Cindi! I appreciate you for taking the time to leave a comment and rating!
This was extremely good. Let come together on the warmer.and left out the corn for blood sugar reasons.
Yay! So happy you’re enjoying the recipe. It’s one of our faves, too! Thanks for taking the time to leave a comment 🙂
This chili is a great departure from the regular version. I love the amount of cumin but others might appreciate less. I simply loved the deep flavor. When sautéing the sweet potatoes, I merely pushed the Turkey onion mixtures to the side. I believe I will add some of the spices to the potatoes while sauteing to give them more flavor. They are bland. This is a perfect healthy entree for those nights you need comfort food. Thank you for this!
You’re very welcome. And yes, feel free to season it as you wish! Thanks for taking the time to leave a comment and rating 🙂
I’ve made this three times this winter and everyone loves it BUT for my family it’s just 1/2 tsp chili powder. The first time I followed the recipe required excess sour cream to tolerate.
Totally understand that, Julie!! I prefer my food on the milder side, too. Happy to hear the reduction in chili powder worked for you. Thanks so much for your comment and rating 🙂
Delicious!
Yay! So happy you enjoyed the recipe, Tracy
This is an easy and quick healthy weeknight meal. It made enough to have 5 nights through my work week without having to come home & scavenge for food. I dont eat corn so I swapped it for some chickpeas. Added some cayenne pepper for heat as well as a chopped Adobe & it’s liquid. Garnished with diced avocado & a small dollup of fat free sour cream.
Pretty tasty
Oh I love the substitution with chickpeas!! Bet that was super tasty. Thanks so much for your comment and rating!
Have made this many times and love it. Was wondering if it could be done in the Instant Pot, and how long you’d cook it for?
Yes, Erica! You absolutely can. I would try cooking it on High Power for 13-17 minutes with a 10 minute NPR. (Shorter for more firm sweet potatoes and longer for softer sweet potatoes.). Hope you enjoy!
Hello
I have a quick question. I’m allergic to beef, chicken and turkey. Would ground pork the a suitable substitute?
Thank you
Beth
Hi Beth! Yes, you can get the mild ground pork (not the spicy Italian kind) or you can even use ground venison if you’re not allergic to that either!
This chili was incredible! It called for very little cinnamon, and yet it was such a stand out flavor that played surprisingly well with everything else. I LOVED it! Saving and will definitely be making again. 🙂
Yay! So happy you enjoyed it, Lisa. Thanks so much for the comment and rating 🙂