Turkey Sweet Potato Chili

This hearty turkey sweet potato chili has become my go—to for chilly weeknights when I want something nourishing and full of flavor without a lot of fuss. Swapping in sweet potatoes brings a subtle sweetness and loads of nutrients that balance the warming spices beautifully. This healthy chili comes together easily and makes everyone at my table ask for seconds.

I first cooked this after Thanksgiving with leftover turkey and now crave it every winter. I love how it makes my kitchen smell like a cozy hug while it simmers.

Ingredients

• Cooked turkey: Choose breast or dark meat, both work well, and shred by hand for the best texture
• Sweet potatoes: Look for ones with firm orange flesh as they hold their shape and add creamy sweetness
• Yellow onion: Fresh onions cook down for natural sweetness that’s key to the chili base
• Red bell pepper: Choose glossy skin for the sweetest, most flavorful peppers
• Garlic: Use fresh cloves for bold flavor, mince just before using to avoid bitterness
• Diced tomatoes: Canned tomatoes with juice add tang and heartiness, look for fire roasted if you want extra depth
• Black beans: Drain and rinse for creaminess and fiber
• Kidney beans: Drain and rinse for a classic chili bite
• Chicken or turkey broth: Low sodium lets you control the salt and gives a light savory backdrop
• Chili powder: Buy fresh for the most vibrant kick
• Ground cumin: Adds earthiness and authentic chili flavor
• Smoked paprika: Look for a deeply red powder to give subtle smoky warmth
• Ground cinnamon: Just a hint for complexity and a touch of sweetness
• Cayenne pepper: Optional and adjustable based on your heat preference
• Salt: See if you need extra depending on your broth and tomatoes
• Black pepper: Fresh cracked has the most brightness
• Olive oil: Extra virgin or pure, both are great for sautéing

Instructions

Prepare the Base:

Warm olive oil in a large sturdy pot over medium heat. Allow the oil to shimmer but not smoke. Add the diced onion and red bell pepper. Stir occasionally and sauté for about five minutes until the vegetables become glossy and soft. This step helps release their natural sweetness which forms the chili’s backbone.

Build Flavor:

Add the minced garlic and stir constantly for about one minute until its aroma fills the kitchen. Garlic burns easily so keep the heat moderate and do not wander away. The moment you smell sharp garlicky fragrance you are ready for the next step.

Spice Things Up:

Sprinkle in your diced sweet potatoes, then add the chili powder, cumin, smoked paprika, cinnamon, cayenne if using, salt, and black pepper. Use a big spoon to toss everything together ensuring the vegetables are fully coated in the spice blend. Let the mixture cook for two to three minutes so the spices bloom and deepen in color.

Combine and Simmer:

Now pour in the diced tomatoes with all their juice. Add the drained black beans and kidney beans along with the broth. Give a good stir to unify everything. Bring the chili to a gentle simmer.

Cook Until Tender:

Once simmering, cover the pot and let it bubble away for about twenty minutes. Stir every so often to prevent sticking. The chili is ready for the next step when the sweet potatoes can be pierced easily with a fork but are not falling apart.

Add Turkey and Finish:

Mix in the shredded or diced cooked turkey. Uncover the pot and simmer for another ten to fifteen minutes. The flavors grow richer as they mingle. This also thickens the chili slightly; taste as you go and adjust seasoning if needed.

Taste and Serve:

When finished, the sweet potatoes should be just tender and the flavors full and rounded. Ladle the hot chili into bowls and top with fresh cilantro, sliced green onions, a squeeze of lime or creamy avocado.

Sweet potatoes are always my favorite part. Because they soak up the spices and stay so surprisingly creamy, my kids often sneak them out of the pot before dinner. My mom always used a touch of cinnamon which makes this recipe taste like home to me.

Storage tips

Let the chili cool to room temperature then transfer to airtight containers. It keeps well in the fridge for up to four days. For longer storage freeze in portions up to three months. I find that the flavors deepen overnight making leftovers even better.

Ingredient substitutions

No turkey? You can sub in rotisserie chicken, cooked ground turkey, or even lentils to make it vegetarian. If you do not have black or kidney beans, any canned bean works well. Choose butternut squash if you are out of sweet potatoes.

Serving suggestions

I love serving this with a big scoop of brown rice or a thick chunk of cornbread, or even over baked sweet potatoes for extra comfort. Fresh toppings like cilantro, sliced jalapeno, or a dollop of Greek yogurt really bring it to life.

Cultural and historical context

Chili has roots in TexMex cooking and was a staple at frontier cook—offs. The use of sweet potatoes and turkey nods to American harvest flavors and works as a postholiday meal that feels celebratory with a healthier twist.

Seasonal adaptations

In fall, swap sweet potatoes for pumpkin or other winter squash. In summer, use fresh tomatoes and corn for brightness. After holidays, try this as a creative way to use turkey leftovers.

Success stories

My neighbor made this chili for her annual Halloween block party and it was gone before the sun set. Friends often tell me they make double batches to have quick lunch options all week. My own family is always thrilled when a pot of this chili is bubbling away.

Freezer meal conversion

Spoon cooled chili into freezer bags, flatten them for easy stacking and freeze. Lay flat for quick thawing. Later reheat gently on the stove, adding a splash of broth if needed.

Make this once and it will become a new favorite in your home. Each bite is comforting and fresh, perfect for chilly nights.

FAQs about Recipes

→ Can I substitute ground turkey instead of cooked turkey?

Yes, ground turkey can be used. Brown it first before adding to the pot with vegetables and spices.

→ What can I use instead of sweet potatoes?

Butternut squash or regular potatoes are good alternatives and will provide a similar texture and subtle sweetness.

→ How do I store leftovers?

Chili can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.

→ Can I make this dish vegetarian?

Omit the turkey and use vegetable broth. Add extra beans or vegetables as desired for heartiness.

→ What toppings go well with this chili?

Cilantro, green onions, lime wedges, and diced avocado complement the rich flavors. A dollop of yogurt works too.

→ Is this dish spicy?

The chili can be adjusted for spice by increasing or omitting cayenne pepper according to your taste preference.