Turkey & Sweet Potato Chili
As the weather begins to cool and the days grow shorter, simple one-pot meals start finding their way back into the weekly dinner rotation. Chili is especially well suited to fall: warm, filling, and easy to prepare in a large batch without requiring much hands-on time in the kitchen.
This version pairs lean ground turkey with sweet potatoes, beans, tomatoes, peppers, and warming spices for a hearty dinner that feels comforting without being overly heavy. The sweet potatoes soften as the chili simmers, adding a subtle sweetness that balances the smoky chili powder and cumin, while the beans make each bowl even more satisfying.
Sweet potatoes are naturally rich in beta-carotene, which the body converts into vitamin A, along with fiber, potassium, and vitamin C. Paired with protein from the turkey and beans, they help turn a familiar bowl of chili into a balanced meal made from ingredients that are easy to find throughout the fall.
Best of all, everything comes together in one pot. Make it for Sunday dinner, portion it into lunches for the week, or freeze a batch for one of those evenings when cooking from scratch simply isn’t happening.
What You Need
- 1 tbsp olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cut into small cubes
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can kidney beans, drained and rinsed
- 1 28-oz can crushed tomatoes
- 1 15-oz can diced tomatoes
- 1 1/2 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper, optional
- Fresh cilantro, for serving
- Optional toppings: Sliced avocado, Plain Greek yogurt or sour cream, Shredded cheddar cheese, Chopped cilantro, Sliced jalapeño, Lime wedges
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the ground turkey and cook until browned, breaking it into small pieces with a wooden spoon as it cooks.
- Add the diced onion and bell pepper. Cook for about 4–5 minutes, until the vegetables begin to soften.
- Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Add the sweet potatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, sea salt, black pepper, and cayenne, if using. Stir until the turkey and vegetables are evenly coated in the spices.
- Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Stir well, scraping the bottom of the pot to incorporate any browned bits.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for approximately 20 minutes.
- Add the black beans and kidney beans and continue simmering uncovered for another 15–20 minutes, or until the sweet potatoes are fork-tender and the chili has thickened.
- Taste and adjust the seasoning as needed. If the chili becomes thicker than you prefer, add a small amount of additional broth.
- Ladle into bowls and finish with your favorite toppings. Serve warm.
Why Sweet Potatoes Work So Well in Chili
Traditional chili doesn’t necessarily need sweet potatoes, but they’re an easy way to give the recipe a distinctly autumnal feel while adding another vegetable to the pot. Their naturally sweet flavor balances ingredients like chili powder, cumin, and smoked paprika without making the finished dish taste sweet. As the cubes simmer, the outside becomes tender while the centers retain enough structure to give the chili additional texture.
For the best results, cut the sweet potatoes into relatively small, evenly sized cubes. Larger pieces take longer to cook and can leave you waiting for the potatoes after everything else is ready. Sweet potatoes also pair naturally with black beans, tomatoes, and smoky seasonings, which means they don’t feel like an ingredient added simply for nutrition. They become part of what makes the chili work.
Make It Your Own
Like most chili recipes, this one is easy to adjust depending on what you already have in the kitchen.Ground chicken or lean ground beef can replace the turkey. If you’d prefer a meatless version, omit the turkey, increase the beans, and add another vegetable such as zucchini, mushrooms, or corn.
The beans are flexible too. Pinto beans, cannellini beans, or additional black beans can replace the kidney beans. If your family isn’t particularly fond of beans, use one can instead of two. For more heat, add diced jalapeño, additional cayenne, or your favorite hot sauce. For a milder family-friendly version, leave out the cayenne and reduce the chili powder slightly.
You can also play with the toppings. Avocado adds creaminess, Greek yogurt cools some of the spice, and shredded cheddar makes the bowl feel a little more indulgent. Fresh cilantro and a squeeze of lime brighten everything just before serving. It’s the kind of recipe that doesn’t require every ingredient to be measured perfectly, which makes it especially useful for weeknight cooking.
How This Works All Week
Chili is one of the easiest meals to intentionally cook once and eat more than once. After cooling, divide leftovers into individual airtight containers and refrigerate for up to four days. The flavors often become even more developed overnight, making the chili particularly good for next-day lunches.
For an easy dinner later in the week, reheat a bowl and change the toppings. Serve it with avocado and cilantro one night, shredded cheese and Greek yogurt another, or spoon it over a baked potato when you want something different without cooking another meal from scratch.
The chili can also be frozen for longer storage. Allow it to cool completely before transferring it to freezer-safe containers, leaving a little room for expansion. Freeze for up to three months and thaw overnight in the refrigerator before reheating gently on the stovetop. You can even prepare the vegetables ahead of time. Dice the onion, pepper, and sweet potatoes over the weekend and refrigerate them separately so most of the prep work is already finished when you’re ready to cook.
A pot of turkey and sweet potato chili is exactly the kind of recipe worth keeping in your fall rotation: warm, practical, customizable, and substantial enough to turn into several meals without feeling like you’re eating the same dinner every night.
Looking for more recipes? Discover more cozy, nourishing meals in our complete Fall Recipes collection, designed to make seasonal cooking practical for everyday life.
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