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Sweet Potato Turkey Chili

September 22, 2020

Lightened-up chili using ground turkey and sweet potato! This Sweet Potato Turkey Chili can be made in one-pot and will feed you all fall and winter long for dinner or lunches alike.

I would say that in general, I follow the seasons with my eating habits… I crave salads in the summer and cozier, heartier meals in the winter. Since living in San Francisco that all kind of goes out the window. We have warm days year round and cool days in the middle of summer. It’s strange but I love it. 

So when it comes to chili, I honestly eat this year round. I know that’s not the case for most of you so I practiced some self-control and waited until an acceptable month to share this delicious recipe. 

Sweet Potato Turkey Chili Ingredients:

  • Ground turkey
  • Vegetables – sweet potato, onion, bell peppers, jalapeno and garlic
  • Canned items – diced tomatoes, tomato sauce, black beans and kidney beans
  • Seasonings and spices – chili powder, ground cumin, dried oregano, sea salt and black pepper

RELATED: The Best Ever Cornbread Recipe

How to Make Sweet Potato Turkey Chili

STEP 1: Heat olive oil in a large pot over medium-high heat, add turkey and cook until browned.

STEP 2: Add in the onions and cook until softened.

STEP 3: Add in the peppers, jalapeno and garlic and cook for another two minutes.

STEP 4: Add the spices, canned items and sweet potato and bring the mixture to a boil.

STEP 5: Lower heat to a simmer and cook for 30-40 minutes or until a desired consistency is reached. The longer you cook it, the thicker your sweet potato turkey chili will be!

What to Serve with Chili

The best thing about chili is that it’s a complete meal in one. I love dishing up a big bowl and topping it with a variety of toppings. Here are some we rotate through: tortilla chips, sliced avocado, sour cream or Greek yogurt, cheese, and/or green onions.

You also can’t go wrong serving it alongside sweet potato cornbread or pumpkin cornbread. Are you a cornbread on the side, crumbled up cornbread on top or a cornbread dipper?! 

Although this recipe is packed with vegetables, you could serve chili with a side salad as well. Whip up your favorite combination of dressing and greens or make this brussels sprout salad.

Print

Sweet Potato Turkey Chili

Lightened-up chili using ground turkey and sweet potato! This Sweet Potato Turkey Chili can be made in one-pot and will feed you all fall and winter long for dinner or lunches alike.

  • Author: Davida Lederle
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 bowls 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 lb ground turkey (lean, if preferred)
  • 1 medium onion, chopped
  • 2 bell peppers, chopped
  • 1 jalapeño, chopped (deseed if you don’t like spice)
  • 2 cloves garlic, minced
  • 1 large sweet potato, cubed (no need to skin)
  • 2 1/2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 28 ounce can diced tomatoes
  • 1 cup tomato sauce
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed

Instructions

  1. Heat olive oil in a large pot over med-high heat. Add ground turkey and cook until browned (About 3-4 mins).
  2. Add in onions and cook for 3 more minutes.
  3. Add in peppers, jalapeno and garlic and cook for another 2 mins.
  4. Add in sweet potato, spices, diced tomatoes, tomato sauce and beans and bring mix to a boil. If mixture is too thick add in 1/2-1 cup water.
  5. Once boiling lower heat to a simmer and cook for about 30-40 minutes, uncovered or until desired consistency is reached.

Keywords: Chili, Turkey chili, Sweet potato chili

Like this turkey chili? Here are other recipes you might enjoy:

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  • Reply
    Kevin
    July 21, 2019 at 7:26 pm

    Just tried the recipe and it’s so delicious. Thank you for sharing.

  • Reply
    Cristina
    March 24, 2019 at 6:01 pm

    This was DELICIOUS and amazing! I made a this on a Sunday and ate it throughout the entire week. The flavors are fantastic together and the sweet potato gave it just a touch of sweetness. I’ve shared this recipe with many friends when they are looking for a healthier but still hearty chili. YUM!!

  • Reply
    Leah
    January 9, 2019 at 8:03 pm

    I just made this chili and omg is it delicious! Not only is it super yummy it’s so easy with minimal cleanup! Thanks for the recipe!

  • Reply
    Sandra
    December 19, 2018 at 1:12 pm

    Any thoughts on how to change for Instant Pot?

  • Reply
    Jackie Dorn
    January 3, 2018 at 9:35 pm

    How could I change to a crock pot meal? For the last step, instead of simmering for 30-40 minutes, can I put in the crock pot on low for a couple hours??

  • Reply
    cdc
    March 11, 2017 at 4:17 pm

    i’m excited to try this! i’ve always simply baked sweet potatoes so, weird question, do you peel them before chopping??

  • Reply
    toni
    February 9, 2017 at 10:11 am

    hi this sounds declicious do you have the nutritional facts?

    • Reply
      Rebeca
      February 12, 2017 at 1:44 pm

      Yes! Id like to know the nutritional facts on this. And serving size if possible! Im actually making this as we speak. So ill just gues-timate for now the srrving size.

      • Reply
        Julie
        March 31, 2017 at 10:47 pm

        Yes I’m wondering this too- how many calories specifically.

  • Reply
    Emily
    October 12, 2016 at 8:10 pm

    Looks good! Tastes good. Having trouble with the sweet potato, it doesn’t seem to cook all the way through in the allotted time. Any suggestions?

    • Reply
      Davida @ The Healthy Maven
      October 12, 2016 at 9:42 pm

      hmmmm that’s odd! I’ve never run into that issue before. I’d either turn the heat up slightly and make sure your potatoes are chopped into small cubes!

  • Reply
    MaryAnn
    October 4, 2016 at 1:11 pm

    I can hardly wait to try this; sounds so healthy and delish! Have you ever thought of adding brown rice to it? I’m just thinking the rice would make it a complete protein. Of course it could be added as a side. But for the convenience of the one pot meal, I may try adding the rice. Thank you so much for this recipe!

    • Reply
      Davida @ The Healthy Maven
      October 4, 2016 at 4:04 pm

      Hi MaryAnn with the turkey I’ve never tried adding rice to make a complete protein as the turkey does that, however I have omitted the turkey and used quinoa! You should add about 1/2-3/4 cup at the same time you add the beans. Hope this helps!

  • Reply
    Kelsi
    September 13, 2016 at 1:15 pm

    Does this end up being a think chili? is there a way it can be made so its a little juicer/liquidy? If that is even a word lol

    • Reply
      Davida @ The Healthy Maven
      September 14, 2016 at 8:11 am

      Just add more water or stock for a more liquidy chili!

      • Reply
        Joe
        November 26, 2017 at 3:48 pm

        I added a bottle of beer for additional liquid.

  • Reply
    Emma Sutton
    April 2, 2016 at 12:36 am

    This sounds so good! Cant wait to make it. How do you chop up Jalapeños without burning your hands?

    • Reply
      Davida Kugelmass
      April 2, 2016 at 3:56 pm

      Perhaps I’m not that sensitive but I’ve never had any issues with cutting the jalapenos!

    • Reply
      Amy Herndon
      January 4, 2019 at 4:52 pm

      I always have to use latex gloves when cutting jalapenos! I keep a box of “jalapeno gloves” in hand at all times haha!

  • Reply
    Molly
    January 6, 2016 at 11:56 am

    I love this chili recipe. I’ve used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don’t want to steal your credit)!
    http://bushbeans.thedailymeal.com/

    • Reply
      The Healthy Maven
      January 6, 2016 at 4:05 pm

      aw you’re too sweet! I’ll see what I can do 😉 Wouldn’t that be fun!

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