Dinner

Turkey Sweet Potato Chili Recipe

ByVictor Layne November 20, 2025November 20, 2025

Introduction

This Turkey Sweet Potato Chili is a hearty and comforting dish perfect for cozy evenings. Packed with lean ground turkey, tender sweet potatoes, and a blend of warming spices, it’s both nutritious and flavorful. Ready in under an hour, it’s an easy way to enjoy a wholesome homemade meal.

A white bowl filled with a thick chili that has three visible layers: the bottom layer is dark red chili with ground meat and diced vegetables like orange sweet potatoes and yellow corn, the middle layer is a fresh green cilantro garnish spread over the chili, and the top layer has thin yellow shredded cheese and several slices of green avocado arranged neatly on one side. The bowl sits on a white marbled surface with a black and white striped cloth nearby, and a small clear bowl of shredded cheese is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1/2 sweet onion, diced
5-7 cloves garlic, minced
1 lb ground turkey
28 oz canned petite diced tomatoes
16 oz canned tomato sauce
1/2 cup chicken broth
1 large sweet potato, 1-inch cubed (~12 oz)
1 tbsp chili powder
1 tsp smoked paprika
1/2 tsp ground cumin
1 tbsp granulated sugar
1 cup frozen corn
Salt to taste
Black pepper to taste

Instructions

Step 1: In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing for 1-2 minutes until fragrant.
Step 2: Add ground turkey to the pot, breaking it up if clumped. Season with a pinch or two of salt and black pepper. Cook until the turkey is no longer pink.
Step 3: Stir in diced tomatoes, tomato sauce, chicken broth, cubed sweet potatoes, chili powder, smoked paprika, ground cumin, and sugar. Bring the mixture to a boil.
Step 4: Reduce heat to medium and simmer for 15 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Step 5: Add frozen corn and return to a boil over medium-high heat. Cook for a few more minutes, then season with salt and pepper to taste. Remove from heat.
Step 6: Serve the chili hot, garnished with chopped cilantro, shredded cheddar cheese, and sliced avocado as desired. Enjoy!

Tips & Variations

For extra heat, add a pinch of cayenne pepper or chopped jalapeño when cooking the turkey.
Swap chicken broth for vegetable broth to make this recipe fully meat-free using plant-based ground meat or tofu.
Use fresh corn kernels when in season for a sweeter, fresher taste.
If you prefer a thicker chili, let it simmer uncovered for a few extra minutes to reduce the liquid.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a rich, chunky chili made of browned ground meat and diced orange sweet potatoes in a thick red tomato sauce, mixed with pieces of corn and red bell pepper, garnished with fresh green cilantro leaves scattered on top. On one side of the bowl, thin slices of bright green avocado add a smooth texture, while a small mound of shredded pale yellow cheddar cheese sits next to the avocado, lightly melting into the chili. The bowl is placed on a white marbled surface with a black and white striped cloth nearby, and a small white bowl with a bit of extra shredded cheese blurred in the background. The lighting is bright and soft, highlighting the textures and colors of the food, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can brown the turkey and sauté the onions and garlic first, then transfer all ingredients to a slow cooker. Cook on low for 4-6 hours or until the sweet potatoes are tender.