Turkey & Sweet Potato Chili

This cozy turkey chili is perfect for families who want something warm and satisfying on busy weeknights. The sweet potatoes add natural sweetness that even picky eaters will love, plus it’s packed with protein to keep everyone full and happy!

Recipe Details

Timing & Servings: Prep Time: 30 minutes, Additional Time: 20 minutes, Total Time: 50 minutes, Serves: 6 people.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, Egg-Free, Gluten-Free

Nutrition Facts (per serving): 205 Calories, 9g Fat, 16g Carbs, 16g Protein

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 1 tablespoon for browning the turkey. This gives the chili a great base flavor and helps everything cook evenly.

Ground turkey: One pound of ground turkey makes this chili lean but still super satisfying. It’s a healthier swap from beef but tastes just as hearty!

Yellow onion: One large onion chopped up adds sweetness and depth. Yellow onions work best here, but white onions are fine too if that’s what you have.

Garlic: Three cloves minced will fill your kitchen with the most amazing smell. Fresh garlic makes such a difference in this recipe!

Chipotle pepper in adobo sauce: One tablespoon minced and seeded gives you that perfect smoky kick. Don’t worry – it’s not too spicy, just adds great flavor.

Diced tomatoes: One 28-ounce can of no-salt-added tomatoes forms the base of your chili. The no-salt version lets you control the seasoning perfectly.

Sweet potatoes: Two medium sweet potatoes (about 5 oz each) peeled and diced make this chili special. They add natural sweetness and tons of vitamins!

Chicken broth: Two cups of unsalted chicken broth keeps everything nice and saucy. You can use low-sodium if that’s what you have on hand.

Salt: Three-quarters teaspoon brings all the flavors together perfectly. You can always add more to taste at the end.

Lime juice: Two tablespoons of fresh lime juice brightens everything up at the end. It’s like a little burst of sunshine in every bowl!

Avocado: Chopped avocado for garnish adds creamy richness that balances the smoky chipotle perfectly. Plus it looks so pretty on top!

How to Make Turkey & Sweet Potato Chili

Step 1: Heat your olive oil in a large heavy pot over medium-high heat. Add the ground turkey and cook for about 5 minutes, stirring often to break it up into small pieces. You want it nice and browned all over.

Step 2: Add your chopped onion and minced garlic to the pot. Cook for another 5 minutes, stirring often until they smell amazing and look soft. The onion should be translucent and tender.

Step 3: Stir in that minced chipotle pepper and cook for just 1 minute, stirring constantly. Your kitchen will smell incredible right now! Don’t let it burn – just until it’s fragrant.

Step 4: Add the diced tomatoes, sweet potatoes, chicken broth, and salt all at once. Stir everything together and bring it to a simmer over medium-high heat. It should start bubbling gently.

Step 5: Cover the pot and reduce heat to medium. Let it simmer for about 20 minutes until the sweet potatoes are fork-tender. You should be able to easily pierce them with a fork.

Step 6: Remove the lid and keep simmering over medium heat for another 10 minutes, stirring occasionally. This lets the chili thicken up to the perfect consistency. Stir in that fresh lime juice right at the end.

Step 7: Divide the chili into 6 bowls and top with chopped avocado if you’re using it. Serve it up hot and watch everyone dig in!

Easy and Quick Turkey & Sweet Potato Chili Version

Want to make this even faster? You can use pre-cooked ground turkey from the deli counter – just add it in step 4 with the tomatoes! Also, try using pre-diced sweet potatoes from the produce section. This saves you about 10 minutes of prep time, and the chili will be ready in just 35 minutes total. You’ve got this!

Serving Ideas

This chili is basically a complete meal all on its own! Serve it with some warm cornbread or crusty bread for dipping. A simple side salad with crisp lettuce and tomatoes makes it even more filling. Kids love it over baked potatoes too!

Storage

Store leftover chili in the fridge for up to 4 days in covered containers. It actually tastes even better the next day! Reheat it gently on the stove over medium heat, stirring occasionally. You can also freeze it for up to 3 months – just thaw overnight in the fridge before reheating.

Substitutions

No ground turkey? Ground chicken or lean ground beef work great too! If you can’t find chipotle peppers, try 1 teaspoon smoked paprika plus a pinch of cayenne. Regular potatoes can swap for sweet potatoes, though you’ll miss that lovely sweetness. Vegetable broth works instead of chicken broth for a lighter flavor.

Pro Tips

• Don’t skip browning the turkey: This step adds so much flavor to the whole chili. Take your time here!
• Cut sweet potatoes evenly: Try to dice them about the same size so they cook evenly. About 1/2-inch pieces work perfectly.
• Taste and adjust: Add more lime juice if you want it brighter, or more chipotle if you like extra heat.
• Let it rest: The chili tastes even better after sitting for 10 minutes. The flavors really come together!

FAQs

Can I make this chili in a slow cooker?

You bet! Brown the turkey, onion, and garlic in a skillet first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the lime juice in the last 30 minutes.

Is this chili too spicy for kids?

Not at all! The chipotle adds smoky flavor more than heat, and the sweet potatoes balance it perfectly. Start with half the chipotle if you’re worried, then add more to taste.

Can I double this recipe?

Sure! This recipe doubles beautifully. You might need to simmer it a bit longer to get the right thickness, but everything else stays the same. Perfect for meal prep or feeding a crowd!

What if I can’t find chipotle peppers in adobo?

No worries! Try 1 teaspoon smoked paprika plus 1/4 teaspoon cayenne pepper. It won’t be exactly the same, but it’ll still taste amazing and give you that smoky kick.

I hope your family loves this cozy chili as much as mine does! Let me know how it turns out for you – I love hearing about your cooking adventures. Happy cooking, friend!