Sweet Potato Turkey Chili is loaded with lean ground turkey, chopped sweet potatoes, tomatoes, beans, and plenty of spices. This chili is full of flavor, is both hearty and lean at the same time, and cooks up pretty quickly. Everything you need for a weeknight meal.
I love how food takes me back to some memory hidden away in my brain. Like the homemade cookies my mom used to make that lined the back kitchen counter. Warm cookies after school with a big glass of milk to dunk them in. Really, nothing better. Or the nachos my hubby and I used to eat (BEFORE the pizza!) at our favorite pizza joint during our college years. I remember the breakfast burritos I used to cook up for the kids for dinner, after a long evening of running them to sports and activities. And then there is the countless pans of mac and cheese I made during their “picky” years (with perhaps a hidden veggie or two they didn’t know about).
Chili is definitely one of these meals. Mom used to make it all winter long, and she filled a big roasting pan for our family of eight. Dad loved beans AND chili powder, so it always had loads of that. To this day, chili really isn’t chili unless it has plenty of beans and chili powder (and for me, jalapeños!).
Quick poll. What is your “must-have” ingredients for your chili? Do tell!
One thing I’d never had, until I concocted this recipe, is sweet potatoes IN my chili. Seems like a weird concept at first, until you try it. But I must admit. The mixture of the sweet from the potatoes is a perfect combo with the spiciness of the chili. SO good, and I think you will soon be a fan!
Sweet Potato Turkey Chili Ingredients:
Ya’ll know I’m a Tex-Mex girl, and I love anything spicy. This soup has basically all of my favorite ingredients PLUS spice. To make this chili, you will need:
- Ground turkey – I use a lean version.
- The fresh veggies – onion, jalapeño, garlic, and of course, sweet potatoes.
- Canned goods – fire roasted tomatoes, tomato paste, and beans.
- The spices – chili powder, cumin, kosher salt, and freshly ground black pepper
- Chicken broth – lower sodium, preferred
- Plus toppings galore!
I’m a sucker for a big bowl of soup or chili. Give it to me ANY cool night of the week and I’m a happy girl.
How to make Sweet Potato Turkey Chili:
- Brown Turkey. In a large saucepan, over medium high heat, add olive oil. Then add ground turkey, onion, jalapeños, garlic, and seasonings (chili powder, cumin, salt, and pepper).
- Add liquids. Then add the chicken broth (start with 6 cups), the fire roasted tomatoes, tomato paste, and beans. Bring this to a boil.
- Add sweet potatoes. When mixture is boiling, add cubed sweet potatoes. Turn heat down to a simmer (bubbling slightly). Let the chili cook until sweet potatoes are fork tender.
- Check seasonings. Test the chili to determine if additional seasonings are needed.
- Serve. Serve chili with your choice of avocado slices, shredded cheese, sour cream, and crushed up tortilla chips.
There are several ways you can adjust this recipe to your liking.
- Use ground beef instead of ground turkey.
- Try another type of bean instead of the cannellini beans. Black beans, chili beans, pinto beans, you name it.
- Don’t like spicy? Use regular diced tomatoes instead of fire-roasted, go easy on the chili powder and cumin, and skip the jalapeño (or just the seeds).
- Don’t like sweet potatoes? Oh c’mon try them anyway! 🙂
Chili toppings are key, so don’t forget to load it up. Use any variety you like.
- avocado slices
- shredded cheese
- sour cream
- crushed up chips
- extra jalapeños
Make this chili recipe next: Easy Slow Cooker Chili
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Sweet Potato Turkey Chili
- 1 Tablespoon olive oil
- 2 pounds lean ground turkey
- 1 large onion - chopped
- 3 cloves garlic - minced
- 2 large jalapenos - diced (without seeds, unless you like spicy!)
- 3 Tablespoons chili powder
- 2 Tablespoons cumin
- salt and pepper - to taste
- 6 - 8 cups chicken broth - may need to add more
- 15 oz. can fire roasted tomatoes
- 4 Tablespoons tomato paste
- 30 oz. cannellini beans, canned
- 4 medium sweet potatoes - peeled and cubed
- avocado slices, shredded cheese, sour cream, crushed up chips, cilantro - to serve
- In large saucepan, heat oil over medium heat. Add ground turkey, onion, garlic, jalapeños, chili powder, cumin, and salt and pepper. Cook until turkey is browned and crumbled, and the veggies are soft, stirring often.
- Then add the chicken broth, fire roasted tomatoes, tomato paste, and beans to the pot. Bring mixture to a boil, and add sweet potatoes
- Turn heat to a simmer (just bubbling slightly), and cook until the sweet potatoes are fork tender, approximately 40-45 minutes.
- Serve chili with shredded cheese, sour cream, avocado slices, and crushed up tortilla chips.
- Use ground beef instead of ground turkey.
- Try another type of bean instead of the cannelloni beans. Black beans, chili beans, pinto beans, you name it.
- Don't like spicy? Use regular diced tomatoes instead of fire-roasted, go easy on the chili powder and cumin, and skip the jalapeño (or just the seeds).
- Don't like sweet potatoes? Oh c'mon try them anyway! 🙂