If you’re looking for comfort food that feels both wholesome and cozy, I’ve got just the thing for you: my Turkey Sweet Potato Chili Recipe. This fan-freaking-tastic chili packs warm spices, tender turkey, and sweet potatoes all into one big pot of goodness. It’s the kind of meal that sticks around in your heart and your tummy, perfect for chilly nights or whenever you want that extra hug-from-the-inside. Trust me, once you try this recipe, you’ll be making it again and again.
Why You’ll Love This Recipe
- Heart-Healthy Comfort: Using lean turkey and sweet potatoes means you get all the yum without the guilt.
- Slow Cooker Friendly: Toss everything in and let it simmer, freeing up your time for other things.
- Flavor-Packed & Smoky: The blend of spices, including smoked paprika, gives it a rich depth you’ll crave.
- Family Favorite: My crew goes crazy for this chili—and I bet yours will too.
Ingredients You’ll Need
The ingredients in this Turkey Sweet Potato Chili Recipe come together perfectly—each adding a layer of flavor or texture that’s truly satisfying. When I shop, I always pick the freshest produce, especially the sweet potatoes and bell peppers, and make sure my spices are fresh for maximum aroma.
- Chili powder: Pick one with a good balance—neither too smoky nor too mild—for that perfect chili kick.
- Ground cumin: This warms up the dish and pairs beautifully with the chili powder.
- Salt: Essential for bringing out all those flavors; I prefer kosher salt for even seasoning.
- Smoked paprika: The secret to the hearty, smoky backdrop in this chili—you don’t want to skip it.
- Black pepper: Freshly ground is best to add subtle heat.
- Garlic powder: Helps build savory depth without the fuss of fresh garlic.
- Dried oregano: Adds a bright herbal note to balance the richness.
- Extra virgin olive oil: For browning the turkey and a subtle fruity flavor.
- Ground turkey: Lean and protein-packed, a wonderful base for this chili.
- Petite diced tomatoes: Drained to avoid watering down your chili, but still bursting with fresh tomato flavor.
- Tomato sauce: For body and richness in the chili’s base.
- Tomato paste: Adds concentrated tomato flavor and thickens the chili just right.
- Reduced-sodium chicken broth: Keeps the chili moist and adds subtle savory notes.
- Sweet potato: Peeled and diced, it adds natural sweetness and keeps each bite interesting.
- Yellow onion: Diced for a mild sweetness and texture.
- Green bell pepper: Adds crunch and freshness.
- Corn: I love either canned (well-drained) or frozen—both work and add a pop of sweetness.
- Kidney beans: Drained and rinsed so your chili isn’t too salty.
- Jalapeño: Minced with seeds removed, because I like a bit of warmth without overpowering heat.
Variations
The beauty of this Turkey Sweet Potato Chili Recipe is how easy it is to make your own. I often switch things up depending on what I have in the fridge or the mood we’re in.
- Spicy kick: When I want extra heat, I leave the jalapeño seeds in or toss in crushed red pepper flakes—it changes the whole vibe.
- Vegetarian-friendly: Swap the turkey for extra beans or lentils for a plant-based twist that still fills you up.
- Seasonal veggies: In the fall, I like to add diced butternut squash instead of sweet potato for a slightly different sweetness.
- Slow cooker vs. stovetop: Sometimes I make it on the stove for quicker dinner; just simmer for about an hour until veggies soften.
How to Make Turkey Sweet Potato Chili Recipe
Step 1: Prep and Season the Turkey
Start by mixing all those amazing spices in a small bowl—having your own blend ready makes life so much easier. Heat your olive oil in a skillet over medium heat, then add the ground turkey. After about 4 minutes, sprinkle in 2 tablespoons of your seasoning mix, breaking up the meat with a spatula so it cooks evenly and gets coated in those spices. Keep cooking for another 4-5 minutes until the turkey is fully browned. Trust me here—this step builds the foundation for all those fantastic flavors.
Step 2: Combine Everything in the Slow Cooker
Transfer the seasoned turkey to your slow cooker. Then add the drained diced tomatoes, tomato sauce, tomato paste, chicken broth, diced sweet potatoes, onions, bell pepper, corn, kidney beans, jalapeño, and the remaining seasoning blend. Give everything a good stir to mix all those layers of flavor together. Cover the slow cooker and set it on low for 7 hours or on high for 4 hours—whatever fits your schedule. The slow simmer lets all the ingredients meld into that soul-satisfying chili consistency.
Step 3: Serve and Enjoy
Once your chili is ready, give it a taste and adjust salt or heat if needed. Ladle it into bowls and pile on your favorite toppings—my go-to is cilantro, a bit of shredded cheddar, a dollop of sour cream, and creamy avocado slices. This helps balance out the smoky, spicy flavors with fresh coolness. You’ll find that every bite feels like a cozy hug. Plus, leftovers are just as good the next day!
Pro Tips for Making Turkey Sweet Potato Chili Recipe
- Season in Two Stages: Adding half the spices while browning turkey and the rest in the slow cooker layers the flavors beautifully.
- Drain Your Tomatoes Well: If your chili seems too watery, it’s often because of tomatoes or corn—draining them prevents a soupy mess.
- Sweet Potato Size Matters: Keep the diced sweet potatoes roughly the same size so they cook evenly and don’t turn mushy.
- Use a Nonstick Skillet: This helps prevent the turkey from sticking and makes cleanup easier, especially when browning meat for the chili.
How to Serve Turkey Sweet Potato Chili Recipe
Garnishes
I love topping this chili with chopped fresh cilantro and green onions—adds that fresh, herby brightness. Shredded sharp cheddar cheese melts perfectly into the warm chili, and a dollop of sour cream cuts through the spice with creamy coolness. Sometimes, slices of avocado take it up a notch with their buttery texture. These simple garnishes turn a good bowl into a great one.
Side Dishes
To make this a full meal, I like serving it alongside cornbread or crusty bread to soak up all that delicious sauce. A crisp green salad with a light vinaigrette balances the richness of the chili. For something heartier, roasted Brussels sprouts or steamed green beans make great veggie sidekicks.
Creative Ways to Present
For special occasions, I’ve served this Turkey Sweet Potato Chili Recipe in mini bread bowls—that always wows guests and makes it a fun, interactive meal. Another favorite trick: layering chili in clear glass jars with toppings for a pretty, portable presentation. If you’re feeling festive, a dollop of sour cream shaped like a heart or a sprinkle of chili powder art adds a thoughtful touch.
Make Ahead and Storage
Storing Leftovers
After dinner, I let the chili cool to room temperature, then transfer the leftovers into airtight containers. Stored in the fridge, it stays fresh and tasty for up to one week—giving you plenty of chances to enjoy it again without any hassle.
Freezing
This chili freezes beautifully! I usually portion it into freezer-safe containers or heavy-duty bags, flattening them for quicker thawing. When I’m ready, I just thaw overnight in the fridge and reheat. It’s a lifesaver for busy days or unexpected guests.
Reheating
To reheat, I warm the chili gently on the stove over medium-low heat, stirring occasionally. This helps it heat evenly without drying out. You can also microwave it in 1-minute bursts, stirring in between, until it’s warmed through. Adding a splash of chicken broth while reheating helps keep the chili nice and saucy.
FAQs
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Can I make this Turkey Sweet Potato Chili Recipe on the stovetop instead of a slow cooker?
Absolutely! Simply brown the turkey and seasonings in a large pot, then add all remaining ingredients. Bring to a simmer, cover, and cook gently for about an hour or until the sweet potatoes are tender and flavors meld. Stir occasionally to prevent sticking.
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What can I substitute if I don’t have sweet potatoes?
I’ve swapped sweet potatoes for butternut squash or even regular orange potatoes with great results. Just make sure to dice them similarly so they cook evenly within the same timeframe.
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Is this recipe gluten-free?
Yes, it is naturally gluten-free as written. Just double-check that your broth and tomato products don’t have any gluten-containing additives if that’s a concern.
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Can I make this Turkey Sweet Potato Chili Recipe spicier?
Definitely! Aside from using the jalapeño seeds or adding extra chili powder, adding cayenne pepper or fresh diced chili peppers can dial up the heat to your liking.
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How long does this chili keep in the fridge?
Stored in an airtight container, this chili lasts up to one week refrigerated. For longer storage, freezing is your best bet.
Final Thoughts
I absolutely love how this Turkey Sweet Potato Chili Recipe brings warmth and healthy comfort all in one bowl. It’s become a staple in my kitchen because it’s hearty enough to satisfy everyone and adaptable enough to suit whatever ingredients I have on hand. If you want a chili that feels homemade without too much fuss, this is it. Give it a try—you’ll be inviting friends over just to share it!
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Turkey Sweet Potato Chili Recipe
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 7 hours 25 minutes
- Yield: 10 servings (about 10-12 cups total)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
Hearty and flavorful Turkey Sweet Potato Chili that combines lean ground turkey with sweet potatoes, beans, and a blend of smoky spices, slow-cooked to perfection. This dish features a rich, smoky flavor and a thick, satisfying consistency, perfect for a wholesome family meal or meal prep.
Ingredients
Seasoning Blend
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Main Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 pounds (907g) 92–97% lean ground turkey
- 2 (14-ounce) cans petite diced tomatoes, drained
- 1 (7- or 8-ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 2 cups (480ml) reduced-sodium chicken broth
- 1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
- 1/2 cup (65g) diced yellow onion
- 1 large green bell pepper, diced
- 1 (14-ounce) can drained and rinsed or 1 package frozen corn
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 small jalapeño, minced (seeds removed)
Instructions
- Prepare the seasoning blend: In a small bowl, combine chili powder, ground cumin, salt, smoked paprika, black pepper, garlic powder, and dried oregano. Mix thoroughly and set aside.
- Cook the ground turkey: Heat extra virgin olive oil in a large skillet over medium heat until hot. Add the ground turkey and cook, stirring for about 4 minutes. Add 2 tablespoons of the seasoning blend and continue to stir and break up the meat until fully cooked through, about 4–5 additional minutes.
- Combine ingredients in slow cooker: Transfer the cooked turkey to a 6-quart or larger slow cooker. Add the drained diced tomatoes, tomato sauce, tomato paste, chicken broth, diced sweet potato, diced onion, diced green bell pepper, corn, kidney beans, minced jalapeño, and the remaining seasoning blend. Stir well to combine all ingredients evenly.
- Cook the chili: Cover the slow cooker and cook on low for 7 hours or on high for 4 hours, allowing flavors to meld and the sweet potatoes to become tender.
- Serve and store: Serve the chili warm with optional toppings such as chopped cilantro, green onions, shredded cheese, sour cream, or avocado slices. Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave or on the stovetop before serving.
Notes
- This chili boasts a smoky, rich flavor with a hearty and thick consistency thanks to the combination of spices, sweet potatoes, and kidney beans.
- Using a slow cooker allows the flavors to deepen while keeping the preparation hands-off and easy.
- You can adjust the jalapeño amount to control the heat level.
- For an extra thick chili, reduce the chicken broth slightly.
- Perfect for meal prep with leftovers that reheat well.
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 6.1 g
- Sodium: 812.3 mg
- Fat: 10.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 17.6 g
- Fiber: 4.1 g
- Protein: 22 g
- Cholesterol: 62.6 mg
