This turkey sweet potato chili combines ground turkey, tender sweet potatoes, kidney beans, and tomatoes in one pot. Chili powder, cumin, paprika, and a little cinnamon give it a warm, savory flavor that’s perfect for a cool evening.
I like to make this chili for the first football game of the year. It’s become one of those dinners that makes the change of seasons feel official.
The sweet potatoes bring a little natural sweetness, while the turkey, beans, and spices keep it hearty. And that dash of cinnamon? It adds warmth without turning dinner into something sweet.
Serve it with cornbread or tortilla chips and let everyone add their favorite toppings.
Why You’ll Love This Turkey Sweet Potato Chili
- One-pot preparation: Cook everything in the same Dutch oven or large pot.
- Simple ingredients: Ground turkey, canned beans, tomatoes, and pantry spices do most of the work.
- Sweet and savory flavor: Sweet potatoes balance the chili seasoning.
- Adjustable heat: Leave out the cayenne for a milder version.
- Useful leftovers: Refrigerate portions for another meal or freeze some for later.
Ingredients You’ll Need
The complete measurements are in the printable recipe card below.
Ground turkey: Use 1 pound of raw ground turkey. Break it into small pieces as it cooks so it’s distributed throughout the chili.
Sweet potatoes: Use one extra-large sweet potato or two medium sweet potatoes. Peel and cut into medium dice, approximately ½-inch pieces. Keeping the pieces similar in size helps them cook evenly.
Onion and garlic: These build flavor at the start of cooking.
Oil: Use 2 tablespoons of your preferred cooking oil.
Kidney beans: Use one 15-ounce can of kidney beans, drained. These are canned, cooked beans, not dried kidney beans.
Tomatoes: Use one 15-ounce can of fire-roasted diced tomatoes, including the juices. Regular diced tomatoes work, too.
Chicken broth: Use 1 cup, or substitute 1 cup water with chicken bouillon prepared according to its label.
Chili powder: Use an American-style chili powder seasoning blend. Pure ground hot chile can be much hotter.
Cumin and paprika: Use 1 teaspoon each. Smoked paprika adds smoky flavor, while regular paprika also works.
Cayenne: The ½ teaspoon cayenne is optional. Leave it out for less heat, or start with a smaller pinch.
Cinnamon: A small dash adds warmth alongside the other spices. Start lightly so it complements the chili rather than taking over.
How to Make Turkey Sweet Potato Chili
1. Cook the Onion and Sweet Potato
Heat the oil in a Dutch oven or large pot over medium heat.
Add the diced onion and peeled, diced sweet potato. Cook for approximately 5 minutes, stirring occasionally, until the onion begins to soften.
The sweet potato will still be firm at this stage. It finishes cooking as the chili simmers.
2. Add Garlic and Turkey
Stir in the minced garlic and cook for about 1 minute.
Add the ground turkey. Cook, breaking it apart with a spoon, until fully cooked. Ground turkey should reach 165°F.
3. Stir in the Spices
Add the chili powder, cumin, paprika, and optional cayenne. Stir briefly to coat the turkey and vegetables, taking care not to burn the spices.
4. Add the Broth, Tomatoes, and Beans
Pour in the chicken broth, followed by the undrained diced tomatoes and drained kidney beans.
Add a small dash of cinnamon and stir everything together, scraping up any browned bits from the bottom of the pot.
5. Simmer Until the Sweet Potato Is Tender
Bring to a gentle boil, then reduce the heat to maintain a simmer.
Cover and cook for approximately 15–25 minutes, stirring occasionally, until the sweet potato is easily pierced with a fork. Larger pieces may need additional time.
If the chili becomes too thick before the potatoes soften, add a small splash of broth or water and continue cooking.
6. Taste and Serve
Once the sweet potatoes are tender, taste and add salt and pepper as needed. The amount of salt will depend on your broth, tomatoes, and chili powder.
Ladle into bowls and finish with your favorite toppings.
Why Add Cinnamon to Chili?
A little cinnamon complements the natural sweetness of the sweet potato and adds warmth to the chili seasoning.
You only need a small dash. The goal is a savory chili with another layer of flavor, rather than a strong cinnamon taste.
If you’re unsure, stir a tiny pinch into a spoonful of cooked chili and taste it before seasoning the whole pot.
Tips for the Best Results
Cut the sweet potatoes evenly. Approximately ½-inch pieces cook more consistently than a mixture of large chunks and tiny cubes.
Keep the tomato juices. They’re part of the liquid in this recipe.
Stir occasionally while simmering. This helps prevent the thick chili from sticking.
Check a sweet potato cube. Fork tenderness is a better guide than the timer alone.
Adjust liquid gradually. Add broth or water a little at a time if needed.
Keep the cayenne optional. Chili powder blends vary in heat, so taste before adding more spice.
How Do I Make the Chili Thicker or Thinner?
For thinner chili, stir in a little additional broth or water until it reaches the consistency you like.
For thicker chili, simmer uncovered for a few minutes, stirring regularly. You can also gently mash a few cooked sweet potato pieces and beans into the broth.
Avoid a long additional simmer once the sweet potatoes are tender, or they may break down more than you want.
Substitutions and Variations
Different Beans
Canned black beans or pinto beans can replace the kidney beans. Drain them before adding.
Ground Beef
Ground beef is an alternative to turkey. Cook it thoroughly and drain excess grease if needed before continuing.
Vegetarian Version
Omit the turkey and use vegetable broth instead of chicken broth or chicken bouillon. You can add extra drained canned beans if you’d like a heartier meatless version.
Dairy-Free Serving
The chili doesn’t require dairy. Choose toppings such as avocado, cilantro, or tortilla chips instead of sour cream and cheese, and check packaged ingredient labels.
Gluten-Free Ingredients
Check your broth or bouillon, spice blends, and toppings to make sure they’re gluten-free.
Can I Make This in a Slow Cooker?
This recipe is written for the stovetop. I haven’t included a tested slow-cooker conversion, since the liquid and timing may need adjusting.
For a chili designed for the Crock Pot, try my easy white chicken chili.
What to Serve with Turkey Sweet Potato Chili
A bowl of this chili can be dinner on its own, but cornbread or tortilla chips are delicious alongside it.
For toppings, try:
- Sour cream or plain Greek yogurt
- Shredded cheddar
- Diced avocado
- Chopped cilantro
- Sliced green onions
- Crushed tortilla chips
- Hot sauce
Keep toppings separate when storing leftovers.
Storage and Reheating
Refrigerate leftovers promptly in shallow, airtight containers and use within 3–4 days.
Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions. Heat leftovers to 165°F before serving.
The chili may thicken in the refrigerator. Add a splash of broth or water when reheating if needed.
Can I Freeze Turkey Sweet Potato Chili?
Yes. Portion into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months for best quality.
Thaw overnight in the refrigerator and reheat thoroughly. The sweet potatoes may be softer after freezing, so stir gently to keep some pieces intact.
More Cozy Dinner Ideas
For another dinner using ground turkey, try my ground turkey shepherd’s pie with creamy Parmesan mashed potatoes.
If you enjoy savory sweet potato dinners, my sweet potato shepherd’s pie with ground beef is another cozy option.
And for a different bowl of comfort, try my creamy slow cooker chicken enchilada soup.
If you make this turkey sweet potato chili, leave a rating and tell me how it turned out!
Watch How To Make This Turkey Sweet Potato Chili!
You can watch me make this and more fall meals in this Youtube video.
And for more fall meals check out these videos:
MORE FALL FRIENDLY RECIPES TO TRY
- Slow Cooker Turkey Tenderloin Recipe
- Maple Sausage Stuffed Chicken
- Sweet Potato Shepherd’s Pie (You’ll never make the normal one again!)
Turkey Sweet Potato Chili
- Total Time: 55 minutes
- Yield: 6 1x
Description
An easy one-pot chili made with ground turkey, sweet potatoes, kidney beans, and tomatoes. Chili powder, cumin, paprika, and a small dash of cinnamon give it warm, savory flavor, with optional cayenne for extra heat.
Ingredients
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2 tablespoons cooking oil
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1 onion, diced
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1 extra-large sweet potato or 2 medium sweet potatoes, peeled and cut into approximately 1/2-inch dice
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3 garlic cloves, minced
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1 pound ground turkey
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2 tablespoons chili powder, American-style seasoning blend
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1 teaspoon ground cumin
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1 teaspoon smoked paprika or regular paprika
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1/2 teaspoon cayenne pepper, optional; use less for milder heat
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1 cup chicken broth
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1 (15-ounce) can fire-roasted diced tomatoes, undrained
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1 (15-ounce) can kidney beans, drained
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Small dash of ground cinnamon
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Salt and black pepper, to taste
Optional toppings:
Sour cream, shredded cheddar, avocado, cilantro, sliced green onions, tortilla chips, or hot sauce.
Get Recipe Ingredients
Instructions
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Heat the oil in a Dutch oven or large pot over medium heat.
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Add the onion and diced sweet potato. Cook for approximately 5 minutes, stirring occasionally, until the onion begins to soften. The sweet potato will finish cooking during simmering.
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Add the garlic and cook for approximately 1 minute.
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Add the ground turkey. Cook, breaking it into small pieces, until fully cooked. Ground turkey should reach 165°F.
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Stir in the chili powder, cumin, paprika, and optional cayenne. Stir briefly to coat the turkey and vegetables without burning the spices.
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Pour in the chicken broth. Add the undrained tomatoes, drained kidney beans, and a small dash of cinnamon. Stir, scraping up any browned bits from the bottom of the pot.
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Bring to a gentle boil, reduce the heat, and cover. Simmer for approximately 15–25 minutes, stirring occasionally, until the sweet potato is fork-tender. Continue cooking if needed, adding a splash of broth or water if the chili becomes too thick.
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Taste and season with salt and pepper. Serve hot with your favorite toppings.
Notes
Sweet potatoes:
Use one extra-large or two medium sweet potatoes. Peel and cut into evenly sized pieces, approximately ½ inch. Cooking time varies with the size of the pieces.
Tomatoes and beans:
Include the tomato juices. Drain the canned kidney beans. Do not substitute dried kidney beans directly into this recipe.
Chili powder:
Use an American-style chili seasoning blend, rather than pure ground hot chile.
Heat level:
Cayenne is optional. Omit it or start with a small pinch for a milder chili.
Cinnamon:
Start with a small dash. You can add more after tasting, but it should complement the savory seasoning.
Broth alternative:
Use 1 cup water with chicken bouillon prepared according to the product’s directions.
Consistency:
Add broth or water to thin. To thicken, briefly simmer uncovered or mash a few cooked sweet potato pieces and beans into the broth.
Vegetarian adaptation:
Omit turkey and use vegetable broth. Add extra drained canned beans if desired.
Storage:
Refrigerate promptly in shallow, airtight containers for up to 3–4 days.
Freezing:
Freeze in suitable containers for up to 3 months for best quality. Thaw overnight in the refrigerator. Sweet potatoes may soften after freezing.
Reheating:
Reheat on the stovetop or in the microwave to 165°F. Add a splash of broth or water if needed.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: stovetop
- Cuisine: American
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