If you’re searching for a comforting, hearty dish that feels like a warm hug on a chilly day, you have to try this Turkey Sweet Potato Chili Recipe. It’s one of those meals I turn to when I want something that’s packed with flavor but still feels wholesome and nourishing. The combination of lean ground turkey, sweet potatoes, and a blend of spices makes it a crowd-pleaser I’m excited to share with you!
Why You’ll Love This Recipe
- Balanced flavors: The spices and sweet potatoes create a perfect harmony of smoky, savory, and sweet.
- Healthy and hearty: Lean turkey and nutrient-rich sweet potatoes make this a guilt-free comfort food.
- Slow cooker convenience: You can set it and forget it, making mealtime stress-free.
- Feeds a crowd: This recipe generously serves 10-12 people, perfect for family dinners or meal prep.
Ingredients You’ll Need
The magic really happens when you combine wholesome ingredients like sweet potatoes and ground turkey with a flavorful seasoning blend. Using fresh veggies and good-quality pantry staples guarantees your chili will taste fresh and vibrant.
- Chili powder: I like to use a good-quality chili powder—the smokier, the better.
- Ground cumin: Adds that earthy warmth that’s essential for chili flavor.
- Salt: Balances and enhances all the flavors here, so don’t skip it.
- Smoked paprika: This adds a subtle smokiness that deepens the dish.
- Black pepper: Freshly ground, for a touch of heat and aroma.
- Garlic powder: Boosts the savory notes without the hassle of fresh garlic.
- Dried oregano: Gives a hint of herbal freshness that complements the spices.
- Extra virgin olive oil: Used to brown the turkey and build flavor.
- Ground turkey: I use 92–97% lean; it keeps the chili lean without drying out.
- Petite diced tomatoes: Drained to avoid making the chili too watery but still providing that fresh tomato taste.
- Tomato sauce: Adds body and richness to the chili base.
- Tomato paste: Concentrates tomato flavor and thickens the chili.
- Reduced-sodium chicken broth: Keeps the chili moist while controlling sodium levels.
- Sweet potato: I like to peel and dice mine into bite-sized pieces; it adds natural sweetness and texture.
- Yellow onion: Diced; this warms up the flavor profile beautifully.
- Green bell pepper: Adds crunch and a subtle sweetness that balances the spices.
- Corn: Using canned and rinsed or frozen is fine—corn adds bursts of sweetness and color.
- Kidney beans: Rinsed and drained to keep beans creamy and avoid excess salt.
- Jalapeño: Minced with seeds removed to add just the right amount of heat without overpowering.
Variations
One of my favorite things about this Turkey Sweet Potato Chili Recipe is how adaptable it is. Over time, I’ve tweaked it to suit different moods and occasions – and I encourage you to do the same!
- Spicy Kick: I sometimes leave the jalapeño seeds in or add a pinch of cayenne pepper for extra heat—my family loves the fiery twist.
- Vegetarian Version: Swap the turkey for hearty lentils or extra beans; the sweet potato keeps it filling and rich.
- Slow Cooker vs Stovetop: While I adore the slow cooker version for busy days, cooking it on the stove lets you control the thickening and seasoning a bit more closely.
- Adding Greens: Tossing in chopped kale or spinach near the end adds a lovely fresh punch and some extra nutrients.
How to Make Turkey Sweet Potato Chili Recipe
Step 1: Mix the Spice Blend
Start by grabbing a small bowl and mixing all the spices—chili powder, cumin, salt, smoked paprika, black pepper, garlic powder, and oregano. This seasoning blend is the heart of your chili’s flavor, so take a moment to whisk it well. Having this ready makes cooking a breeze later on.
Step 2: Brown the Ground Turkey
Heat your olive oil in a large skillet over medium heat. Once it’s shimmering, add the ground turkey. Break it up with a wooden spoon or spatula and let it brown nicely for about 4 minutes. Then sprinkle in 2 tablespoons of your spice mix and stir well. Keep cooking for another 4-5 minutes until the turkey is fully cooked and well coated with those spices. This step builds so much flavor, so don’t rush it!
Step 3: Combine Everything in the Slow Cooker
Transfer your seasoned turkey to a 6-quart or larger slow cooker. Now add the diced sweet potatoes, drained diced tomatoes, tomato sauce, tomato paste, broth, onions, bell pepper, corn, kidney beans, jalapeño, and the remaining spice blend. Stir all those ingredients together so the flavors meld beautifully. Cover and cook on low for 7 hours or on high for 4 hours. The slow simmer lets everything marry perfectly.
Step 4: Serve and Enjoy
When it’s done, give it a good stir and taste to adjust salt or spice if needed. Serve warm with your favorite toppings (more on that below). This chili freezes beautifully, so I usually make a big batch and save some for busy weeknights.
Pro Tips for Making Turkey Sweet Potato Chili Recipe
- Browning the Turkey Thoroughly: Taking the time to brown the meat well helps develop deeper flavor and prevents a watery chili.
- Drain Canned Ingredients: I drain tomatoes, beans, and corn to avoid excess liquid that can water down your chili.
- Adjust Spice Gradually: Add jalapeños and chili powder little by little; you can always add more but can’t take it out.
- Sweet Potato Texture: Dice the potatoes evenly so they cook throughout without turning mushy.
How to Serve Turkey Sweet Potato Chili Recipe
Garnishes
I love topping my chili with chopped fresh cilantro and green onions—they add freshness and a pop of color. Creamy avocado slices and a dollop of sour cream really cool off the heat, while shredded sharp cheddar cheese melts into the chili, making every bite irresistible.
Side Dishes
Pair this chili with warm cornbread for a classic combo, or some simple tortilla chips for scooping. A crisp green salad on the side balances the richness nicely. If you want to be playful, try serving it over cooked rice or quinoa – it’s a great way to stretch the meal further.
Creative Ways to Present
For a cozy dinner party, I scoop the chili into mini cast iron skillets and add toppings tableside. For game day, serving it in bread bowls turns it into a fun handheld meal. Another time, I layered it in a casserole dish with tortilla chips and cheese for a chili bake—such a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store my leftovers in airtight glass containers, and they usually last about a week in the fridge. The flavors even deepen a little overnight, making the chili taste better the next day!
Freezing
This Turkey Sweet Potato Chili Recipe freezes like a dream. I portion it into freezer-safe containers or zip-top bags and label them with dates. When thawed, the texture stays great, and sweet potatoes hold up well for a comforting meal anytime you want.
Reheating
To reheat, I gently warm the chili over medium heat on the stove, stirring occasionally to prevent sticking. Adding a splash of broth or water if it seems thick helps retain the perfect consistency. The microwave works fine for quick reheats, just stir once or twice.
FAQs
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Can I make this Turkey Sweet Potato Chili Recipe on the stovetop instead of a slow cooker?
Absolutely! After browning the turkey and sautéing the veggies, combine everything in a large pot and simmer on low for about an hour, stirring occasionally, until the sweet potatoes are tender and flavors meld. You might need to add a bit more broth to prevent sticking.
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How spicy is this chili, and can I adjust the heat?
This chili has a gentle warmth from the jalapeño and chili powder, but it’s very adaptable. You can skip the jalapeño for a milder version or add seeds and extra chili powder to turn up the heat. Always taste and adjust gradually!
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Can I substitute other beans or vegetables in this recipe?
Definitely! Pinto beans, black beans, or even chickpeas work well as a swap for kidney beans. For extra veggies, try zucchini, carrots, or spinach added during the last hour of cooking to keep things vibrant and nutritious.
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Is the sweet potato necessary in this chili?
While not mandatory, the sweet potato adds a lovely natural sweetness and soft texture that balances the spices. If you prefer, you can reduce the amount or substitute with butternut squash for a similar effect.
Final Thoughts
This Turkey Sweet Potato Chili Recipe has become one of my go-to dishes when I want something satisfying, nutritious, and full of flavor without a fuss. I hope you’ll love making it as much as I do—it’s perfect for weeknights, feeding a crowd, or meal prepping. Give it a try, and I’m sure you’ll see why my family goes crazy for it!
Print
Turkey Sweet Potato Chili Recipe
- Prep Time: 25 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 25 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Turkey Sweet Potato Chili is a hearty, flavorful, and nutritious meal perfect for cozy dinners. Made with lean ground turkey, sweet potatoes, kidney beans, and a robust blend of spices, this chili is cooked slowly to develop deep flavors and a satisfying texture. It’s a healthy twist on classic chili, packed with protein and fiber, ideal for meal prepping or feeding a crowd.
Ingredients
Spice Blend
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Main Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 pounds (907g) 92–97% lean ground turkey
- 2 (14-ounce) cans petite diced tomatoes, drained
- 1 (7- or 8-ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 2 cups (480ml) reduced-sodium chicken broth
- 1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
- 1/2 cup (65g) diced yellow onion
- 1 large green bell pepper, diced
- 1 (14-ounce) can (drained and rinsed) or 1 package of frozen corn
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 small jalapeño, minced (seeds removed)
Instructions
- Prepare Seasonings: In a small bowl, combine chili powder, ground cumin, salt, smoked paprika, black pepper, garlic powder, and dried oregano. Mix well to create the seasoning blend and set aside.
- Cook the Turkey: Heat extra virgin olive oil in a large skillet over medium heat. Once hot, add the ground turkey and cook, stirring for 4 minutes. Sprinkle in 2 tablespoons of the seasoning blend, continue cooking and breaking up the meat for another 4–5 minutes until fully cooked and browned.
- Combine Ingredients in Slow Cooker: Transfer the cooked turkey to a 6-quart or larger slow cooker. Add drained diced tomatoes, tomato sauce, tomato paste, chicken broth, diced sweet potato, diced yellow onion, diced green bell pepper, corn, kidney beans, minced jalapeño, and the remaining seasoning blend. Stir thoroughly to combine all ingredients.
- Slow Cook the Chili: Cover the slow cooker with the lid and cook on low for 7 hours or on high for 4 hours. This slow cooking allows the flavors to meld and the sweet potatoes to become tender.
- Serve and Store: Serve the chili warm, optionally garnished with toppings such as chopped cilantro, green onion, shredded cheese, sour cream, or avocado slices. Store any leftovers covered in the refrigerator for up to one week. Reheat before serving.
Notes
- Remove jalapeño seeds for milder heat or add more seeds for extra spice.
- Use a lean turkey to keep the chili lower in fat but flavorful.
- Substitute vegetable broth for chicken broth to make it vegetarian, and use a plant-based meat alternative.
- Adjust salt according to your taste, especially if using canned tomatoes and beans that may contain sodium.
- Feel free to add other vegetables like zucchini or carrots for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
