Turkey Sweet Potato Chili is a comforting, protein‑packed, and flavor‑rich dish that balances lean ground turkey with the natural sweetness of roasted sweet potatoes. This slow‑cooked favorite comes together with warm spices, hearty vegetables, and pantry staples for an easy yet impressive dinner. In about 100 words, you’ll discover how this recipe combines wholesome ingredients and simple steps for a dish perfect for cozy evenings or meal prep. Whether you’re a chili lover or a weeknight cook looking for nutritious comfort food, this recipe promises both ease and satisfaction.

Why You’ll Love Turkey Sweet Potato Chili (H2)

There’s so much to love about Turkey Sweet Potato Chili:

It’s a healthier twist on classic chili using lean ground turkey, which means a rich, savory flavor without excess fat.
Sweet potatoes add both texture and a subtle sweetness that elevates the overall flavor while boosting nutrients like fiber and vitamin A.
Customizable spice levels — mild, medium, or extra heat — let you tailor it to your preference.
Made in a slow cooker or stovetop, this recipe is flexible and forgiving.
It’s great for meal prep, freezes well, and tastes even better the next day.
All in all, it’s hearty, wholesome, and totally crave‑worthy.

Ingredients (H2)

– Seasoning Blend:
2 Tbsp chili powder*, 1 Tbsp ground cumin, 2 tsp salt, 1 tsp smoked paprika, ½ tsp each of freshly ground black pepper and garlic powder, plus ½ tsp dried oregano.

– Chili Base:
2 tablespoons extra virgin olive oil, 2 pounds (907 g) of 92–97% lean ground turkey, two 14-ounce cans of petite diced tomatoes (drained), one 7 to 8-ounce can of tomato sauce, 2 tablespoons of tomato paste.

– Veggies & Add‑Ins:
1 large sweet potato, peeled and diced (≈ 2 cups / 270 g), ½ cup (65 g) diced yellow onion, 1 large green bell pepper, diced, one 14-ounce can of corn (drained/rinsed or frozen), one 14-ounce can of kidney beans, drained and rinsed, and 1 small minced jalapeño (seeds removed)*.

(*Adjust chili powder and jalapeño for your desired spice level.)

Step‑by‑Step: How to Make Turkey Sweet Potato Chili (H2)

Create the Seasoning Mix: In a small bowl, combine chili powder, cumin, salt, smoked paprika, black pepper, garlic powder, and oregano until well blended.
Cook the Turkey: Warm olive oil in a large skillet over medium heat. Once hot, add the ground turkey and begin browning. Cook for about 4 minutes, then stir in 2 tablespoons of the seasoning blend. Continue cooking for another 4–5 minutes until the turkey is fully cooked.
Build the Chili: Transfer the browned turkey to a 6‑quart (or larger) slow cooker. Add diced tomatoes, tomato sauce, tomato paste, chicken broth, sweet potatoes, onion, bell pepper, corn, kidney beans, the remaining seasoning blend, and jalapeño. Stir to combine.
Cook: Cover and cook on low for 7 hours or high for 4 hours.
Serve: Enjoy warm with your favorite toppings such as shredded cheese, cilantro, sour cream, or avocado slices.

Helpful Tips (H2)

If your chili seems too thin, stir in an extra teaspoon of tomato paste or cook uncovered for the last 30 minutes on high.
For more depth of flavor, brown the turkey with a pinch of smoked paprika or a dash of Worcestershire sauce in addition to the spice blend.
Want more veggies? Add chopped carrots or zucchini in the last hour of slow cooking.
For a touch of brightness, finish with a squeeze of fresh lime juice right before serving.
To reduce sodium, rinse your canned ingredients thoroughly or opt for no-salt-added versions.

Substitutions And Variations (H2)

Meat swap: Replace ground turkey with ground chicken, lean ground beef, or even cubed turkey breast if preferred.
Beans: Use black beans or pinto beans instead of kidney beans.
Spice level: Omit jalapeño and use mild chili powder for a milder version, or add extra chili powder or more jalapeños for added heat.
Veggie boost: Substitute diced sweet potato with butternut squash or add in diced carrots or celery.
No slow cooker?: Follow the stovetop directions: cook the meat in a pot or Dutch oven, then add the rest and simmer on medium-low for about 45 minutes, stirring occasionally.

Storage Instructions (H2)

Refrigerate: Cool leftovers completely, then store in airtight containers. They’ll stay good in the fridge for up to one week.
Freeze: Let chili cool fully, then transfer to freezer-safe, airtight containers. Freeze for up to 3 months.

Reheating from Frozen:
To enjoy later, thaw the chili overnight in the fridge. Reheat on the stovetop over medium heat, stirring occasionally for 20–30 minutes until thoroughly warmed.

Nutritional Information (H2)

(Approximate per serving; assuming 8 servings total)

Calories: ~ 300–350 kcal
Protein: ~ 25–30 g
Fat: ~ 6–8 g (mostly from lean turkey and olive oil)
Carbohydrates: ~ 35–40 g (with fiber-rich sweet potato, veggies, and beans)
Fiber: ~ 7–9 g
Sodium: variable depending on canned products, but can be around 450‑600 mg — look for reduced‑sodium options for lower sodium.

Serving Suggestions (H2)

Top with shredded cheddar, a dollop of sour cream, fresh cilantro, or sliced avocado for a creamy, cooling contrast.
Serve over a bed of brown rice, quinoa, or with a slice of cornbread to soak up all that flavorful chili.
Pair with a simple green salad for a balanced, hearty meal.
For a Tex‑Mex twist, serve with tortilla chips and a sprinkle of jalapeño—and maybe a margarita on the side!

Frequently Asked Questions About Turkey Sweet Potato Chili (H2)

Q: Can I make this chili on the stovetop instead of a slow cooker?
Absolutely! This recipe transitions well to stovetop cooking with just a few timing adjustments.

Q: How can I reduce the spice if I’m sensitive to heat?
To make it milder, omit the jalapeño entirely and use a mild chili powder. Taste as you go—adding spice slowly lets you control the heat. You can also add sour cream or avocado when serving to tone down the kick.

Q: How do I freeze the chili properly?
Let the chili cool completely before transferring it into freezer‑safe, airtight containers. Label and freeze for up to 3 months. Thaw overnight, then reheat on the stove over medium heat, stirring occasionally, until warmed through (about 20–30 minutes).

Q: Can I make substitutions for dietary needs, like gluten‑free or vegetarian?
For gluten‑free: this chili is already gluten‑free if your chili powder, tomato sauce, and broth don’t contain gluten. Always check labels.
For vegetarian: swap turkey with plant‑based crumbles or omit meat and replace chicken broth with vegetable broth. You might increase beans or add lentils for protein and texture.

Conclusion (H2)

Thank you for trying this Turkey Sweet Potato Chili—one of my favorite go‑to dishes for both flavor and simplicity. I absolutely love how the warm spices, hearty turkey, and sweet potato come together to create a chili that’s both nutritious and deeply satisfying. It’s easy to prepare, perfect for cozy nights, and even better as leftovers or when meal‑prepping. I hope this recipe brings you the same comfort, nourishment, and joy it’s brought to my own table. Happy cooking, enjoy every delicious bite, and thank you for being part of our food‑loving community!

Turkey Sweet Potato Chili

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Author: Lisa
Total Time: 7 hours 15 minutes
Yield: 8 servings 1x

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Description

Turkey Sweet Potato Chili is a comforting, flavor-packed chili made with lean turkey, hearty sweet potatoes, and warm spices. Perfect for busy weeknights or cozy weekends.

Ingredients

Scale

2 Tbsp chili powder

1 Tbsp ground cumin

2 tsp salt

1 tsp smoked paprika

½ tsp black pepper

½ tsp garlic powder

½ tsp dried oregano

2 Tbsp olive oil

2 lbs lean ground turkey

2 (14 oz) cans petite diced tomatoes, drained

1 (7–8 oz) can tomato sauce

2 Tbsp tomato paste

2 cups reduced-sodium chicken broth

1 large sweet potato, diced (≈ 2 cups / 270 g)

½ cup yellow onion, diced

1 green bell pepper, diced

1 (14 oz) can corn (drained/rinsed or frozen)

1 (14 oz) can kidney beans, drained and rinsed

1 small jalapeño, minced (seeds removed, optional)

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Instructions

Create the Seasoning Mix: In a small bowl, combine chili powder, cumin, salt, smoked paprika, black pepper, garlic powder, and oregano until well blended.
Cook the Turkey: Warm olive oil in a large skillet over medium heat. Once hot, add the ground turkey and begin browning. Cook for about 4 minutes, then stir in 2 tablespoons of the seasoning blend. Continue cooking for another 4–5 minutes until the turkey is fully cooked.
Build the Chili: Transfer the browned turkey to a 6‑quart (or larger) slow cooker. Add diced tomatoes, tomato sauce, tomato paste, chicken broth, sweet potatoes, onion, bell pepper, corn, kidney beans, the remaining seasoning blend, and jalapeño. Stir to combine.
Cook: Cover and cook on low for 7 hours or high for 4 hours.
Serve: Enjoy warm with your favorite toppings such as shredded cheese, cilantro, sour cream, or avocado slices.

Notes

For stovetop version, simmer all ingredients in a large pot for 45 minutes. To reduce spice, omit jalapeño and use mild chili powder. Chili freezes well—store up to 3 months.

Prep Time: 15 minutes
Cook Time: 7 hours (slow cooker) or 45 minutes (stovetop)

Nutrition

Serving Size: 1 ½ cups
Calories: 320
Sugar: 8 g
Carbohydrates: 34 g
Protein: 28 g