This turkey sweet potato chili recipe is healthy, cozy, comforting, and easy to cook. It makes great leftovers for meal prep!
Comfort food is what’s needed this time of year. And after all the indulgence of December, I’m trying to get some healthy(ish) recipes on here again. Balance is good.
This healthy turkey chili recipe can be made as spicy (or mild) as you wish. I added some cayenne pepper since I knew my husband would be eating most of the leftovers. If I was going to be eating the bulk of this, I would probably have left it out or just added a pinch.
It’s not a big deal if you have more/less sweet potato or turkey than I suggest in the recipe… it’s all good. I didn’t weigh the sweet potato, and I totally realize that what I may consider a “medium-to-large” sweet potato may be vastly different than someone else, but that’s ok. This chili is very forgiving.
One thing I probably would do next time I make this is to cut the sweet potatoes a bit smaller. You can see from the photos that they’re in fairly large chunks. I found that I boiled most of the liquid out while I spent like 30 minutes simmering it until the sweet potatoes were tender. I decided that more liquid would probably be a good idea anyway, so I increased my original 1/2 cup of chicken broth/stock to a full cup.
If you do prefer your chili on the drier side, use only 1/2 cup of the broth and you can always add more later on in the cooking process if you find that it is indeed too dry.
I hope this skinny turkey chili will hit the spot for you.
Turkey sweet potato chili toppings
- Shredded cheddar cheese
- Chopped cilantro
- Greek yogurt or sour cream
- Tortilla strips/chips
…or whatever floats your boat. Or nothing. There is no right or wrong way to top chili IMO.
Will you give this sweet potato turkey chili a try?
Let me know in the comments below if you have any questions about this recipe.
Turkey Sweet Potato Chili
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1 medium-to-large sweet potato peeled & diced
- 4 cloves garlic minced
- 1 pound lean ground turkey
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 1 cup chicken broth
- 1 (14 fluid ounce) can red kidney beans drained
- Salt & pepper to taste
- Cheddar cheese grated, to taste
- Cilantro chopped
- Avocado diced
- Sour cream or Greek yogurt to taste
- Scallions chopped, to taste
Prep your sweet potato and onion.
Add the oil to a large soup pot and sauté the onion over medium-high heat for 5 minutes.
Add the garlic and turkey to the pot and cook, stirring occasionally, for 5 minutes or until the turkey turns white on the outside.
Add the chili powder, cumin, paprika, and cayenne pepper. Give it a good stir.
Add the diced tomatoes, chicken broth, kidney beans, and sweet potatoes.
Increase the heat and bring the chili to a boil. Once it's bubbling, reduce the heat to medium and cover the pot with the lid slightly ajar. Let it cook for 15-25 minutes or until the sweet potatoes have softened (depends how big you cut the pieces). I like to give it an occasional stir.
Season with extra salt & pepper if needed and garnish with desired toppings.
- You can use hot paprika or smoked paprika instead of regular paprika if you wish.
- If you prefer a more dry chili, reduce the chicken broth to 1/2 cup. I originally made it with 1/2 cup and found it a little dry since I cut the sweet potato pieces quite large and it took them a long time to cook, so the liquid bubbled away.
- This chili is pretty forgiving... you can add more or less turkey and more or less sweet potato... it's all good. I encourage you to adjust the spices to your taste as well.