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Sweet Potato Turkey Chili

Sweet potato turkey chili is a hearty American main dish simmered until sweet potato cubes are tender and the broth turns richly spiced. Ground turkey, black beans, and diced tomatoes come together for a thick, spoonable chili topped with sour cream, cheddar, cilantro, and lime.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey
  • 2 lb ground turkey
Sweet potatoes
  • 2 sweet potatoes peeled and cubed
Black beans
  • 1 can (15 oz) black beans drained
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Onion
  • 1 onion diced
Garlic
  • 4 clove garlic minced
Chicken broth
  • 4 cup chicken broth
Chili powder
  • 2 tbsp chili powder
Cumin
  • 2 tsp cumin
Smoked paprika
  • 1 tsp smoked paprika
Cinnamon
  • 0.5 tsp cinnamon
Salt and pepper
  • 1 salt and pepper to taste
Serving toppings
  • 1 sour cream for serving
  • 1 cheddar for serving
  • 1 cilantro for serving
  • 1 lime for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Brown the ground turkey in a large pot, then drain any fat. Cook over medium-high heat until no longer pink, using a pot that can hold all the chili ingredients.
Build the spice base
  1. Sauté the onion for 4 minutes. Add the garlic, chili powder, cumin, smoked paprika, and cinnamon, then cook for 2 minutes, stirring until fragrant.
Simmer the chili
  1. Add diced tomatoes, chicken broth, sweet potatoes, and black beans to the pot and bring to a boil. Reduce to a simmer and cook for 20-25 minutes until the sweet potatoes are tender.
Finish and serve
  1. Season with salt and pepper to taste, then serve topped with sour cream, cheddar, cilantro, and lime. Ladle into bowls so the sweet potato cubes are visible on top.

Notes

For the best texture, keep the chili at a steady simmer (not a hard boil) so the sweet potato cubes soften evenly. Store leftovers in the refrigerator for up to 4 days; freeze in airtight containers for up to 3 months (add sour cream/cheddar/cilantro/lime after reheating). For a dairy-reduced option, swap sour cream for plain Greek yogurt or omit cheese and increase cilantro and lime.