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Sweet Potato Turkey Chili

Sweet potato turkey chili with browned ground turkey, tender sweet potato cubes, and black beans simmered in a spiced broth. Finished with sour cream, cheddar, fresh cilantro, and lime for a bright, hearty bowl.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Turkey and vegetables
  • 2 lb ground turkey Use lean ground turkey for less excess fat to drain.
  • 2 sweet potatoes Peel and cube into ~1-inch pieces for even simmering.
  • 1 can (15 oz) black beans Drain well so the chili stays thick.
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes for easy consistency.
  • 1 onion Dice to small pieces so it softens quickly.
  • 4 garlic Minced garlic distributes flavor without large chunks.
Broth and spices
  • 4 cup chicken broth Adjust to your preferred thickness if needed.
  • 2 tbsp chili powder Warm, chili-forward base flavor.
  • 2 tsp cumin Adds earthy depth.
  • 1 tsp smoked paprika Provides a mild smoky note.
  • 0.5 tsp cinnamon A small amount boosts sweetness from the potatoes.
  • salt and pepper Season to taste at the end.
Serving toppings
  • sour cream Dollop to cool the spice and add creaminess.
  • cheddar Shred or grate for melting over hot chili.
  • cilantro Chop and sprinkle for a fresh finish.
  • lime Cut into wedges or juice for a bright squeeze.

Equipment

  • 1 Dutch oven

Method
 

Brown and build flavor
  1. Brown the ground turkey in a large pot over medium-high heat, then drain any excess fat.
  2. Sauté the diced onion for 4 minutes, then add the minced garlic, chili powder, cumin, smoked paprika, and cinnamon and cook for 2 minutes, stirring until fragrant.
Simmer until sweet potatoes are tender
  1. Add the diced tomatoes, chicken broth, sweet potatoes, and black beans, then bring the chili to a boil.
  2. Simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the chili thickens slightly.
Season and serve
  1. Season with salt and pepper to taste, then serve topped with sour cream, cheddar, cilantro, and a squeeze of lime.

Notes

Pro tip: cube the sweet potatoes to about the same size so they finish tender within the 20-25 minute simmer. Store in the fridge up to 4 days in a covered container; freeze up to 3 months (cool completely first). For a dairy-light swap, use plain Greek yogurt instead of sour cream and skip or reduce cheddar.