The most delicious twist on chili!
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.
Why You’ll Love this Recipe
In case you’re not quite convinced yet…
- Award-Winning Flavor: This chili has a perfect blend of sweet, savory, and spicy that’s earned it multiple cook-off wins.
- Nutrient-Dense & Hearty: Lean turkey, sweet potatoes, and black beans make this a wholesome, filling meal packed with protein and fiber.
- One-Pot, One-Hour Wonder: Quick to prep and even easier to clean up—everything comes together in one pot in under an hour.
- Crowd-Pleaser with Toppings Galore: Even picky eaters love it, and you can customize with toppings like avocado, cheese, or sour cream.
- Freezes Great & Gets Better with Time: The flavors only improve, making it perfect for freezing and enjoying later.
First time I made this I brought it to a pot luck. I had a full crock pot when I arrived and brought an empty one home. I received an email from the hostess the next day asking for the recipe as so many people had asked her for it.
Thanks for this recipe. It has become a family favorite!
– Ellen
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- 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.
Step-by-step Instructions
Please see the recipe card below 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 and turkey.
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.
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, season, and simmer.
Mix in the sweet potatoes and cook for another 2 minutes. You want them to just begin to soften.
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 and serve.
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.
Top it off.
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
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.
Allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
What to serve with it?
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.
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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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Video
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.
- 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: Add a diced jalapeño or a pinch of cayenne pepper for more heat. Smoked paprika also adds a rich, smoky flavor.
- Beans: Swap the black beans for red kidney beans, pinto beans, or chickpeas for variety.
- Protein: While turkey is a great option, you can use ground beef, chicken, or even shredded rotisserie chicken for a twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chili Recipes
When comfort food calls, chili is there to cozy up with. In addition to this turkey chili, try these easy recipes.
Just had this delicious chili tonight on a bed of chopped spinach and it was wonderful. We’ll definitely make this recipe again.
Yay! So happy to hear you enjoyed the recipe, Nancy! Spinach sounds tasty! Thanks so much for taking the time to leave a comment and rating!
Really questioned adding the cinnamon .. it made the recipe pop! Don’t leave it out! (I did leave out the corn and added a second can of beans – red kidney beans!)
Ate it with some sweet cornbread, which complimented it nicely 😋
Thanks for the recipe!!
Yay! So happy to hear you enjoyed the recipe, Audrey! The cinnamon is the secret ingredient. Thanks so much for taking the time to leave a comment and rating!
I doubled this recipe last night. Entire family questioned it and ended up going back for seconds and thirds. This is amazing. Will be in our fall/ winter rotation from now on
Yay! So happy to hear you enjoyed the recipe, Danielle! It’s always a win when the whole family likes it. Thanks so much for taking the time to leave a comment and rating!
I made this for dinner tonight. Easy and so delicious!
Yay! So happy to hear you enjoyed the recipe, Jody! Thanks so much for taking the time to leave a comment and rating!
For how simplistic this chili is, it’s very good. I will probably add some jalapeño or Serrano next batch for a little more kick but will definitely make it again
Yay! So happy to hear you enjoyed the recipe, Michelle! I love how simple it is, too. Thanks so much for taking the time to leave a comment and rating!
I love keeping this recipe in rotation during the winter! The flavors are so unique. I’ve been making this for years. I dislike cooking and prepping, but this is so simple to make!
Yay, Marie! I’m so happy you find this so easy to make. And yes, I TOTALLY agree with you- those flavors are so unique but SO delicious together! Thanks for taking the time to leave a comment and rating- it truly means so much to me to hear from my readers! Hope you’re having a lovely day ♡London
What is the serving size for this?
Thank you!
Hi Kelsey! I don’t have an exact measurement or weight amount, but you can always weigh the entire amount using a kitchen scale and then divide it by 6 if you want an exact measurement! (I love this kitchen scale here: https://amzn.to/40e6t03) Hope this helps you out a little bit! Thanks for asking 🙂
Made this with my husband for dinner tonight and the flavors are perfect! Such a great warm and savory dish for fall. Easy prep for a weeknight too. I recommend topping with some shredded cheese : D
Will be making again – thanks for the recipe!
Ohhh that shredded cheese sounds SO good- the perfect addition, Elyssa! I sometimes like to add some crunchy tortilla chips, too, for more of a Tex-Mex spin on it. I’m so glad you and your hubby loved it so much. Thanks for taking the time to leave a comment and rating- it truly means so much to me to hear from my readers! Hope you’re having a lovely day ♡London
My sister made this recipe and it was out of this world!
Wow- you must be a really sweet sister if she cooked this for you 🙂 I’m so happy to hear ya’ll loved it so much. It’s one of my favorites to make when the Fall season hits! (Which it FINALLY did here in Texas! *sort of* lol) Thanks so much for taking the time to leave a comment and rating, Cindy. Happy cooking! ♡London
I stumbled upon this receipt several years ago on Pinterest and have made it ever since. I love it so much I make it twice a year as it is perfect when it’s cold outside. I have passed it along to my family, friends and coworkers. They all love it. I put shredded cheese., sour cream and avocado on mine!!!
Thank you so much for sharing this with me, Jennifer—it truly made my day! I’m so happy to hear this recipe has become a favorite for you, especially during those chilly months. (It’s a fave of ours too right now!) It’s wonderful to know you’ve shared it with family, friends, and coworkers too! And your toppings—shredded cheese, sour cream, and avocado—sound like the perfect touch! Happy Cooking! ♡London