Go Back

Sweet Potato Turkey Chili

Sweet potato turkey chili with ground turkey, tender sweet potato cubes, and black beans simmered until thick and cozy. Finished with a bright lime squeeze and creamy cheddar-sour cream topping.
Print Recipe Pin Recipe
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
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown and season the turkey
  1. Heat a large pot over medium-high heat and brown the ground turkey, stirring, until no longer pink; drain the fat.
  2. In the same pot, 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 the chili
  1. Add the diced tomatoes, chicken broth, cubed sweet potatoes, and drained black beans, bring the mixture to a boil, and stir to combine.
  2. Reduce to a simmer and cook for 20-25 minutes, until the sweet potatoes are tender and the chili is thickened.
Season and serve
  1. Season with salt and pepper to taste, then serve topped with sour cream, cheddar, cilantro, and lime.

Notes

For the best texture, keep the simmer steady so the sweet potatoes cook through without breaking down. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months (add sour cream/cheddar after reheating). For a dairy-free version, swap sour cream and cheddar for a plant-based sour cream and shredded dairy-free cheese.