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Turkey Chili with Sweet Potatoes

A hearty chili made with ground turkey, roasted sweet potatoes, and smoky spices, resulting in a thick, flavorful broth with tender, melt-in-your-mouth sweet potato chunks. The dish is simmered until the flavors meld and the broth reaches a rich, comforting consistency, providing a balance of spice and natural sweetness in each bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup chicken broth
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with a bit of olive oil, and toss to coat evenly. Roast in the oven for about 20-25 minutes until tender and caramelized around the edges.
  2. While the sweet potatoes roast, heat a large pot over medium heat and add a tablespoon of olive oil. Once hot, add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  3. Add the minced garlic to the onions and cook for another minute until fragrant, making the kitchen smell spicy and sweet.
  4. Increase the heat to medium-high and add the ground turkey. Break it apart with your spoon as it cooks, until it’s no longer pink and starts to brown, about 6-8 minutes.
  5. Pour in the diced tomatoes, black beans, and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot for added flavor.
  6. Sprinkle in the chili powder, cumin, and a pinch of salt and pepper. Stir well to distribute the spices evenly throughout the chili base.
  7. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, allowing the flavors to meld and the broth to thicken slightly.
  8. Once the sweet potatoes are done roasting, gently fold them into the chili. This adds sweetness and richness, giving the chili a beautiful, hearty texture.
  9. Stir everything gently until combined and heated through. Taste and adjust salt, pepper, or spices as needed. The chili should be thick, fragrant, and packed with color and texture.
  10. Ladle the chili into bowls, garnish with your favorite toppings like cilantro or shredded cheese if desired, and serve hot for maximum comfort and flavor.

Notes

For extra spice, add a dash of cayenne or your favorite hot sauce. Leftovers reheat beautifully, making this chili perfect for make-ahead meals.