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Sweet Potato Turkey Chili

Sweet potato turkey chili with tender cubes of sweet potato simmered until hearty and thick, plus black beans and diced tomatoes. Brown-and-simmer method creates a rich, spiced orange-hued chili that’s great for weeknight bowls.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato turkey chili
  • 2 lb ground turkey
  • 2 sweet potatoes
  • 1 can (15 oz) black beans drained
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 4 garlic minced
  • 4 cup chicken broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 1 salt to taste
  • 1 pepper to taste
  • 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 over medium-high heat, then drain the fat.
Bloom the spices
  1. Sauté the onion for 4 minutes, stirring until softened, then add the garlic, chili powder, cumin, smoked paprika, and cinnamon and cook for 2 minutes.
Simmer the chili
  1. Add the diced tomatoes, chicken broth, sweet potatoes, and black beans and bring everything to a boil.
  2. Simmer for 20-25 minutes until the sweet potatoes are tender.
Finish and serve
  1. Season with salt and pepper to taste, then serve topped with sour cream, cheddar, cilantro, and lime.

Notes

Pro tip: for extra thick chili, simmer uncovered for the last 5 minutes so the broth reduces. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (cool completely before freezing). For a lighter option, use reduced-fat cheddar or omit sour cream and serve with plain Greek yogurt.