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Sweet Potato Turkey Chili

Sweet potato turkey chili made with browned ground turkey, tender sweet potato cubes, and simmered black beans in a spiced broth. Balanced with warm chili powder, cumin, smoked paprika, and a touch of cinnamon, then finished with lime, cilantro, sour cream, and cheddar.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey
  • 2 lb ground turkey
Sweet potatoes
  • 2 sweet potatoes peeled and cubed
Black beans
  • 1 can (15 oz) black beans drained
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Onion
  • 1 onion diced
Garlic
  • 4 garlic minced
Chicken broth
  • 4 cup chicken broth
Chili powder
  • 2 tbsp chili powder
Cumin
  • 2 tsp cumin
Smoked paprika
  • 1 tsp smoked paprika
Cinnamon
  • 0.5 tsp cinnamon
Salt and pepper
  • 1 salt and pepper to taste
Sour cream, cheddar, cilantro, and lime
  • 1 sour cream for serving
  • 1 cheddar for serving
  • 1 cilantro for serving
  • 1 lime for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Brown the ground turkey in a large pot, breaking it up as it cooks, until no longer pink. Drain the fat.
Build the chili base
  1. Sauté the diced onion for 4 minutes until softened. Add the minced garlic and cook 2 minutes.
  2. Stir in the chili powder, cumin, smoked paprika, and cinnamon and cook for 2 minutes, stirring to coat the aromatics.
Simmer
  1. Add the diced tomatoes, chicken broth, sweet potatoes, and black beans to the pot and bring to a boil.
  2. Simmer for 20-25 minutes, until the sweet potatoes are tender and the chili thickens slightly.
Finish and serve
  1. Season the chili with salt and pepper to taste.
  2. Serve hot with sour cream, cheddar, cilantro, and a squeeze of lime.

Notes

For best texture, simmer just until the sweet potatoes yield when pierced but still hold their shape. Store covered in the refrigerator up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes: cool completely, freeze up to 3 months, and thaw overnight before reheating. For a lighter option, swap in a reduced-fat sour cream and use reduced-sodium chicken broth to control calories and salt.