Sweet Potato Turkey Chili

ByDeShawn Ellis
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Why Make This Recipe

Sweet Potato Turkey Chili is a delicious and nutritious dish that is perfect for any occasion. It combines the hearty flavors of ground turkey and sweet potatoes with savory spices. This chili is not only filling but also packed with vitamins and minerals, making it a great option for a wholesome meal. Plus, it’s easy to make and can be cooked in one pot, which means less mess in the kitchen!

How to Make Sweet Potato Turkey Chili

Ingredients:

  • 1 lb ground turkey
  • 2 medium sweet potatoes, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) corn, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 cups chicken or vegetable broth

Directions:

  1. In a large pot, heat some oil over medium heat.
  2. Add the chopped onion and minced garlic, cooking until softened.
  3. Add the ground turkey, breaking it apart as it cooks.
  4. Once the turkey is browned, stir in the diced sweet potatoes, diced tomatoes, corn, chili powder, cumin, salt, and pepper.
  5. Pour in the chicken or vegetable broth and bring to a boil.
  6. Reduce the heat and let it simmer for about 25-30 minutes, until the sweet potatoes are tender.
  7. Serve warm.

How to Serve Sweet Potato Turkey Chili

Sweet Potato Turkey Chili is best served warm. You can add toppings like shredded cheese, sour cream, or chopped green onions for extra flavor. Serve it in a bowl with some crusty bread or cornbread on the side. It’s great for a cozy dinner or as a delightful lunch option!

How to Store Sweet Potato Turkey Chili

To store your Sweet Potato Turkey Chili, let it cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

Tips to Make Sweet Potato Turkey Chili

  • For added heat, consider adding diced jalapeños or a pinch of cayenne pepper.
  • You can make this chili ahead of time. In fact, it often tastes better the next day as the flavors meld together.
  • If you like a thicker chili, reduce the amount of broth or let it simmer longer to evaporate some of the liquid.

Variation

You can easily make this recipe your own. If you prefer, swap the ground turkey for ground beef or a meat substitute for a vegetarian option. Feel free to add other vegetables like bell peppers or zucchini to enrich the chili!

FAQs

1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! About 2-3 cups of diced fresh tomatoes will work well.

2. Is this chili spicy?
The chili powder gives it some flavor, but it’s not overly spicy. You can adjust the heat by adding more spices or peppers according to your taste.

3. Can I make this chili in a slow cooker?
Absolutely! You can brown the turkey and sauté the onions and garlic in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

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Sweet Potato Turkey Chili

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Paleo
Print Recipe

Description

A nutritious and hearty chili combining ground turkey and sweet potatoes with savory spices.

Ingredients

Scale
  • 1 lb ground turkey
  • 2 medium sweet potatoes, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) corn, drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 cups chicken or vegetable broth

Instructions

  1. In a large pot, heat some oil over medium heat.
  2. Add the chopped onion and minced garlic, cooking until softened.
  3. Add the ground turkey, breaking it apart as it cooks.
  4. Once the turkey is browned, stir in the diced sweet potatoes, diced tomatoes, corn, chili powder, cumin, salt, and pepper.
  5. Pour in the chicken or vegetable broth and bring to a boil.
  6. Reduce the heat and let it simmer for about 25-30 minutes, until the sweet potatoes are tender.
  7. Serve warm.

Notes

For added heat, consider adding diced jalapeños or cayenne pepper. This chili tastes even better the next day as the flavors meld together.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 28g
  • Cholesterol: 70mg

Keywords: chili, turkey, sweet potatoes, healthy, one-pot meal

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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