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Sweet Potato Turkey Chili

Sweet potato turkey chili made in one pot with browned ground turkey, tender sweet potato cubes, and black beans simmered until thick and hearty. Finished with bright lime and classic toppings like sour cream, cheddar, and cilantro.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato turkey chili base
  • 2 lb ground turkey Use lean ground turkey for a lighter chili; drain fat after browning.
  • 2 sweet potatoes Peel and cube into bite-size pieces for even simmering.
  • 1 can (15 oz) black beans Drain well to avoid thinning the chili.
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes including juices.
  • 1 onion Dice the onion for quick sautéing.
  • 4 garlic Minced for a fragrant spice base.
  • 4 cup chicken broth Helps simmer the sweet potatoes until tender.
  • 2 tbsp chili powder Provides the chili flavor and warmth.
  • 2 tsp cumin Ground cumin for a classic smoky-earthy note.
  • 1 tsp smoked paprika Adds smokiness; adjust to taste if desired.
  • 0.5 tsp cinnamon A small amount rounds out the flavor.
  • sour cream For serving; add to bowls after cooking.
  • cheddar For serving; shred or slice as desired.
  • cilantro For serving; chop fresh for best aroma.
  • lime For serving; cut into wedges or juice to taste.
  • salt Season to taste at the end.
  • pepper Season to taste at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey and build flavor
  1. Brown the ground turkey in a large pot over medium-high heat, stirring until no longer pink; drain excess fat.
  2. Sauté the onion for 4 minutes, then add the minced garlic, chili powder, cumin, smoked paprika, and cinnamon and cook for 2 minutes, stirring until fragrant and darker in color.
Simmer into a thick chili
  1. Add the diced tomatoes, chicken broth, sweet potatoes, and black beans to the pot and bring the mixture to a boil.
  2. Simmer for 20-25 minutes, uncovered, until the sweet potatoes are tender and the chili looks thicker and cohesive.
Season and serve
  1. Season with salt and pepper to taste and stir to combine.
  2. Serve hot, topped with sour cream, cheddar, cilantro, and lime.

Notes

For the best texture, cut sweet potatoes into similar-size cubes so they finish tender at the same time. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months (cool completely first). For a dairy-free option, swap sour cream for a plain dairy-free yogurt or omit it and add extra lime and cilantro for brightness.