Go Back

Turkey Sweet Potato Chili

Turkey sweet potato chili simmers in a tomato and spice base until the sweet potatoes are fork-tender and the turkey is cooked through. Kidney beans, smoked paprika, and cumin make this hearty one-pot dinner an easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 1.5 lb ground turkey
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium chicken broth
  • 2 sweet potatoes medium (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or heavy pot over medium heat.
  2. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the ground turkey and cook, breaking it into small pieces, until no longer pink, about 6 to 8 minutes.
  4. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste; cook for 1 minute.
  5. Add the crushed tomatoes, chicken broth, sweet potatoes, kidney beans, salt, and black pepper; stir to combine.
  6. Bring the chili to a boil.
  7. Reduce the heat to maintain a gentle simmer.
  8. Cover and cook until the sweet potatoes are fork-tender, 20 to 25 minutes.
  9. Check that the turkey reaches 165°F in several places.

Notes

For the most even cooking, cut the sweet potatoes into uniform 1/2-inch cubes. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free version, confirm the chicken broth and spices are certified gluten-free.