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Sweet Potato Turkey Chili

Sweet potato turkey chili with ground turkey and tender sweet potatoes simmered until thick and hearty. Loaded with black beans, diced tomatoes, and warm spices, then finished with sour cream, cheddar, cilantro, and a squeeze of 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
  

Main
  • 2 lb ground turkey
  • 2 medium sweet potatoes
  • 1 can (15 oz) black beans drained
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 4 cloves garlic minced
  • 4 cup chicken broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 1 sour cream for serving
  • 1 cheddar for serving
  • 1 cilantro for serving
  • 1 lime for serving
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown turkey and build the chili base
  1. Brown the ground turkey in a large pot, then drain any excess fat.
  2. Sauté the onion for 4 minutes, then add the garlic, chili powder, cumin, smoked paprika, and cinnamon and cook for 2 minutes.
Simmer until sweet potatoes are tender
  1. Add the diced tomatoes, chicken broth, sweet potatoes, and black beans to the pot and bring everything to a boil.
  2. Simmer for 20-25 minutes, or until the sweet potatoes are tender, keeping the chili at a steady simmer so it thickens slightly.
Season and serve
  1. Season with salt and pepper to taste, then serve topped with sour cream, cheddar, cilantro, and lime.

Notes

Pro tip: cut sweet potatoes into uniform cubes so they finish tender at the same time. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing is yes—cool completely, freeze in portions up to 3 months, and reheat until hot. For a lighter option, use 99% lean ground turkey or substitute reduced-fat sour cream.