Introduction

Hey there, friend! Get ready to wrap yourself in a big, warm hug in a bowl. This Sweet Potato Turkey Chili is the kind of recipe that brings back memories of crisp autumn evenings or cozy nights in, gathered around the table with loved ones. It feels like comfort food at its finest, but with a healthy twist that you can feel really good about.

Honestly, when I first tried adding sweet potato to chili, I wasn’t sure! But the slightly sweet, creamy chunks are absolute perfection alongside the savory turkey and rich tomato base. It adds depth, natural sweetness, and makes it incredibly hearty without feeling heavy. Plus, it’s shockingly easy to pull together, making it perfect for busy weeknights or lazy weekends alike. Trust me, once you make this, it’ll become a regular in your rotation!

Why You’ll Love This Recipe

Fast: It comes together quicker than you might think, especially for a chili! Perfect for those “what’s for dinner?” moments.
Easy: Simple ingredients, straightforward steps – no fancy techniques needed. If you can chop and stir, you can make this!
Healthy-ish: Packed with lean protein, veggies, and fiber. It’s comfort food that nourishes you.
Crowd-Pleasing: Kids and adults alike tend to devour this chili. It’s flavorful but not overly spicy (though you can definitely add heat!).
Giftable (or Make Ahead!): Chili is always better the next day, which makes it ideal for meal prep or sharing with a friend who needs a tasty dinner.

Ingredients

Here’s what you’ll need to whip up this deliciousness. These are simple pantry staples and fresh additions you can easily find!

1 lb Ground turkey: I usually go for 93% lean, but use what you prefer. It browns up nicely and is a lighter option than beef.
1 Large sweet potato: The star! Look for a nice big one. We’ll peel and dice it up.
1/2 Sweet onion: Or a yellow onion. It adds a nice aromatic base to our chili.
5 cloves Garlic: Because is it really chili without plenty of garlic? Mince these up!
1 cup Frozen corn: Adds a pop of sweetness and texture. No need to thaw!
28 oz Canned petite diced tomatoes: Grab the petite diced ones; they’re just the right size. Don’t drain them!
16 oz Canned tomato sauce: This provides the rich, thick tomato base.
1/2 cup Chicken broth: Adds liquid and depth of flavor. Vegetable broth works too.
1 tbsp Olive oil: Just a little bit to get things started and brown the meat and veggies.
1 tbsp Chili powder: The main spice player! Use a good quality one.
1 tsp Smoked paprika: Adds that lovely smoky depth that chili needs.
1/2 tsp Ground cumin: Essential for that classic chili flavor.
1 tbsp Granulated sugar: This is my little secret! It helps balance the acidity of the tomatoes and enhances the sweetness of the sweet potato. Trust me on this one!
Salt, to taste: We’ll add some initially and adjust at the end.
Black pepper, to taste: Freshly ground is always best!
For serving (the best part!):
- 1/3 cup Cheddar cheese: Sharp or mild, whatever you like!
- 1/4 cup Cilantro: Fresh and bright, chopped.
- 2 Avocados: Sliced or diced. Creamy perfection with chili.

How to Make It

Alright, let’s get cooking! This is where the magic happens. (Please note: Original instructions were not provided, so I’ve created typical steps based on the ingredients list to help you make this delicious chili!)

Prep Your Veggies: Start by getting your sweet potato peeled and diced into about 1/2-inch to 3/4-inch cubes. Dice the onion and mince the garlic. Having everything ready makes the cooking process smooth!
Brown the Turkey: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s fully browned. Drain off any excess grease.
Sauté the Aromatics: Add the diced onion to the pot with the cooked turkey. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
Add the Garlic & Spices: Stir in the minced garlic, chili powder, smoked paprika, cumin, sugar, a generous pinch of salt, and some black pepper. Cook for about 1-2 minutes, stirring constantly, until the spices are fragrant. This step really wakes up their flavor!
Bring on the Liquid: Add the diced sweet potato, canned diced tomatoes (undrained), tomato sauce, and chicken broth to the pot. Stir everything together to combine, making sure to scrape up any bits stuck to the bottom of the pot.
Simmer Time: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-30 minutes, or until the sweet potato is tender when pierced with a fork. The longer it simmers, the more the flavors will meld! Give it a stir every now and then to make sure nothing is sticking.
Add the Corn: Stir in the frozen corn and cook for another 5 minutes, or until the corn is heated through.
Taste and Adjust: This is important! Taste the chili. Does it need more salt? A little more pepper? Maybe a tiny pinch more sugar or even a dash of hot sauce if you like heat? Adjust seasonings until it tastes perfect to you.
Serve It Up: Ladle the hot chili into bowls. This is where the toppings come in! Pile on that shredded cheddar cheese, fresh cilantro, and creamy avocado slices.

And just like that, you’ve made a delicious, comforting pot of chili! High five!

Substitutions & Additions

This chili is super flexible! Feel free to play around with it:

Different Meat: Ground chicken, lean ground beef, or even Italian sausage (for a different flavor profile) would work.
Make it Vegetarian: Skip the turkey and chicken broth. Use vegetable broth and add a can (or two!) of rinsed and drained beans (like kidney, black, or pinto) along with or instead of the sweet potato. Lentils are also a great addition.
Other Veggies: Feel free to toss in diced bell peppers (any color), zucchini, or even some chopped carrots along with the onion and sweet potato.
Add Some Heat: If you like it spicy, add a pinch of cayenne pepper with the other spices, or dice up a jalapeño or serrano pepper and add it with the onion. A dash of your favorite hot sauce when serving is also great.
Sweeter Potatoes: Butternut squash is a fantastic substitute for sweet potato, offering a similar texture and sweetness.
Flavor Boosters: A teaspoon of cocoa powder or a tiny pinch of cinnamon can add interesting depth to chili.
Different Toppings: Sour cream, a dollop of Greek yogurt, crushed tortilla chips, green onions, or a squeeze of lime are all wonderful additions.

Tips for Success

Here are a few pointers to help you make the best batch of sweet potato turkey chili:

Don’t Rush the Simmer: While you can eat it after the sweet potato is tender, the flavors really get to know each other if you let it simmer gently for an extra 15-30 minutes.
Cut Sweet Potatoes Evenly: Try to dice the sweet potato pieces roughly the same size so they cook at the same rate. This prevents some being mushy while others are still hard.
Toast Your Spices: Adding the dry spices and cooking them for a minute before adding the liquids helps release their aromatic oils and boosts their flavor significantly.
Taste, Taste, Taste!: Seriously, taste the chili before serving and adjust the salt and pepper. Sometimes a little more salt is all it needs to go from good to amazing.
Prep Ahead: You can chop all your veggies a day in advance and store them in airtight containers in the fridge. You could also brown the turkey ahead of time. Chili is a wonderful make-ahead meal as it tastes even better the next day!

How to Store It

Chili is a champ when it comes to leftovers!

In the Fridge: Let the chili cool completely first. Then, transfer it to airtight containers and store it in the refrigerator for 3-4 days.
Freezing: For longer storage, chili freezes beautifully! Again, make sure it’s completely cooled. Portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat the chili on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of broth or water if it seems too thick. You can also reheat individual portions in the microwave.

FAQs

Got questions? I’ve got some quick answers for you!

Can I make this chili in a slow cooker?

Absolutely! Brown the turkey and sauté the onion and garlic in a skillet first. Then, transfer everything (turkey, onion, garlic, spices, sweet potato, tomatoes, sauce, broth, and sugar) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are tender. Stir in the frozen corn during the last 30 minutes of cooking.

Is this recipe spicy?

As written, this chili is quite mild, with flavor coming from the spices rather than heat. If you like it spicy, add a pinch of cayenne pepper or some diced jalapeños as suggested in the substitutions section.

Why do you add sugar to chili?

Adding a little sugar (or another sweetener like maple syrup) helps to balance the acidity of the tomatoes. It doesn’t make the chili taste sweet, but it rounds out the flavors and makes everything more harmonious, especially complementing the sweet potato.

Can I add beans to this chili?

Yes, definitely! While this version focuses on turkey and sweet potato, a can (or two!) of rinsed and drained kidney or black beans would be a delicious and hearty addition. Add them along with the tomatoes and broth.

Cozy Sweet Potato Turkey Chili (Easy & Healthy!)

A warm, comforting chili featuring ground turkey and sweet potato. Easy, healthy, and quick to prepare, perfect for busy weeknights or cozy gatherings. The sweet potato adds natural sweetness and heartiness.

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Cook Time 40

Equipment

Large pot or Dutch oven

Ingredients

Main Ingredients

1 lb Ground turkey 93% lean recommended
1 Large sweet potato peeled and diced
0.5 Sweet onion or yellow onion, diced
5 cloves Garlic minced
1 cup Frozen corn no need to thaw
28 oz Canned petite diced tomatoes undrained
16 oz Canned tomato sauce
0.5 cup Chicken broth or vegetable broth
1 tbsp Olive oil
1 tbsp Chili powder
1 tsp Smoked paprika
0.5 tsp Ground cumin
1 tbsp Granulated sugar
Salt to taste
Black pepper to taste, freshly ground recommended

For Serving

0.33 cup Cheddar cheese shredded, sharp or mild
0.25 cup Cilantro fresh, chopped
2 Avocados sliced or diced

Instructions

Prep Your Veggies: Start by getting your sweet potato peeled and diced into about 1/2-inch to 3/4-inch cubes. Dice the onion and mince the garlic. Having everything ready makes the cooking process smooth!
Brown the Turkey: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's fully browned. Drain off any excess grease.
Sauté the Aromatics: Add the diced onion to the pot with the cooked turkey. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
Add the Garlic & Spices: Stir in the minced garlic, chili powder, smoked paprika, cumin, sugar, a generous pinch of salt, and some black pepper. Cook for about 1-2 minutes, stirring constantly, until the spices are fragrant. This step really wakes up their flavor!
Bring on the Liquid: Add the diced sweet potato, canned diced tomatoes (undrained), tomato sauce, and chicken broth to the pot. Stir everything together to combine, making sure to scrape up any bits stuck to the bottom of the pot.
Simmer Time: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 20-30 minutes, or until the sweet potato is tender when pierced with a fork. The longer it simmers, the more the flavors will meld! Give it a stir every now and then to make sure nothing is sticking.
Add the Corn: Stir in the frozen corn and cook for another 5 minutes, or until the corn is heated through.
Taste and Adjust: This is important! Taste the chili. Does it need more salt? A little more pepper? Maybe a tiny pinch more sugar or even a dash of hot sauce if you like heat? Adjust seasonings until it tastes perfect to you.
Serve It Up: Ladle the hot chili into bowls. This is where the toppings come in! Pile on that shredded cheddar cheese, fresh cilantro, and creamy avocado slices.

Notes

Tips for Success:
- Don't Rush the Simmer: While you can eat it after the sweet potato is tender, the flavors really get to know each other if you let it simmer gently for an extra 15-30 minutes.
- Cut Sweet Potatoes Evenly: Try to dice the sweet potato pieces roughly the same size so they cook at the same rate.
- Toast Your Spices: Adding the dry spices and cooking them for a minute before adding the liquids helps release their aromatic oils and boosts their flavor significantly.
- Taste, Taste, Taste!: Adjust the salt and pepper before serving.
- Prep Ahead: Chop veggies or brown turkey a day in advance and store in airtight containers.

Storage:
- Fridge: Let cool completely, store in airtight containers for 3-4 days.
- Freezing: Let cool completely, portion into freezer-safe containers/bags for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Gently reheat on stovetop or microwave. May need a splash of broth or water.

Slow Cooker Instructions:
Brown turkey, sauté onion and garlic in a skillet first. Transfer everything (turkey, onion, garlic, spices, sweet potato, tomatoes, sauce, broth, sugar) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until sweet potatoes are tender. Stir in frozen corn during the last 30 minutes of cooking.