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Sweet Potato Turkey Chili

Sweet potato turkey chili with tender sweet potato cubes and lean ground turkey, simmered until the broth turns lightly thick and hearty. Finished with lime, cilantro, and classic cheese-and-sour-cream toppings.
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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 Lean ground turkey works best; drain excess fat after browning.
Sweet potatoes
  • 2 sweet potatoes Peel and cube so they soften evenly during the simmer.
Black beans and tomatoes
  • 1 can (15 oz) black beans Drain before adding to the pot.
  • 1 can (14 oz) diced tomatoes Use the juices for added body and flavor.
Aromatics and broth
  • 1 onion Dice for even sautéing.
  • 4 clove garlic Minced.
  • 4 cup chicken broth Helps simmer the sweet potatoes until tender.
Chili spices
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon Adds warmth; keep it to the small amount listed.
For serving
  • 1 sour cream
  • 1 cheddar
  • 1 cilantro
  • 1 lime Use wedges or juice to finish the chili.
Seasoning
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Brown the ground turkey in a large pot over medium-high heat and drain any excess fat.
Build the chili base
  1. Sauté the diced onion for 4 minutes, then add the minced garlic, chili powder, cumin, smoked paprika, and cinnamon and cook for 2 minutes, stirring until fragrant.
Simmer until tender
  1. Add the diced tomatoes, chicken broth, sweet potatoes, and black beans, then bring everything to a boil.
  2. Simmer for 20-25 minutes until the sweet potatoes are tender, with gentle bubbles around the edges.
Season and serve
  1. Season the chili with salt and pepper to taste, then remove from heat and serve.
  2. Top each bowl with sour cream, cheddar, cilantro, and lime for a bright finish.

Notes

Pro tip: cube the sweet potatoes evenly so they finish tender at the same time. Store leftovers in the refrigerator up to 4 days in a sealed container; freeze up to 3 months (leave off sour cream/cheddar until reheated, if you prefer). For a lighter dairy option, use Greek yogurt in place of sour cream.