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Cozy Turkey Sweet Potato Chili for Chilly Nights

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This turkey sweet potato chili is a warm hug in a bowl, combining lean ground turkey, tender sweet potatoes, and a smoky spice blend for a comforting meal that’s both healthy and satisfying. Perfect for chilly nights, it comes together in about 45 minutes and is sure to become a family favorite.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1.5 pounds ground turkey (93% lean)
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups, ½-inch cubes)
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, cube the sweet potatoes into ½-inch pieces, dice the bell pepper, and seed and mince the jalapeño if using. Rinse and drain both cans of beans.
  2. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Once it shimmers (about 1-2 minutes), add the diced onion. Cook for 4-5 minutes, stirring occasionally, until soft and translucent.
  3. Add the minced garlic and cook for 30 seconds, until fragrant, stirring constantly.
  4. Add the ground turkey to the pot. Break it up with a wooden spoon and cook for 6-8 minutes, until no longer pink. Let it sit undisturbed for a minute or two before stirring to get nice brown bits on the bottom.
  5. Add the spice blend (chili powder, cumin, smoked paprika, cinnamon, salt, and pepper) to the cooked turkey. Stir well and cook for 1 minute, until fragrant.
  6. Add the diced sweet potatoes, bell pepper, and jalapeño (if using). Stir to coat everything in the spices. Cook for 2-3 minutes, stirring occasionally.
  7. Pour in the fire-roasted tomatoes (with their juices), tomato sauce, and chicken broth. Stir well, scraping the bottom of the pot to release any browned bits.
  8. Add the drained black beans and pinto beans. Stir everything together until well combined. Bring the chili to a boil over high heat.
  9. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. Stir occasionally. The chili is ready when the sweet potatoes are tender enough to be pierced easily with a fork but not falling apart. If you like a thicker chili, remove the lid for the last 10 minutes.
  10. Taste and adjust seasoning. Add more salt if needed, or a pinch more cumin. Optionally, add a squeeze of lime juice to brighten the flavors.
  11. Let the chili rest for 5 minutes off the heat before serving. Serve hot with desired toppings.

Notes

For a vegetarian version, swap the turkey for two more cans of beans (chickpeas work great) and use vegetable broth. For a spicier version, add a second jalapeño (with seeds) and a teaspoon of cayenne pepper. This chili tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: turkey chili, sweet potato chili, healthy chili, comfort food, winter recipe, easy chili, one-pot meal

Find it online: https://cravemila.com/cozy-turkey-sweet-potato-chili-for-chilly-nights/