So tasty your family will never guess how nutritious it is. This simple, satisfying sweet potato turkey chili is perfect for a cozy weeknight dinner and makes great leftovers for meal prep. It combines lean ground turkey, hearty beans, sweet potato, and plenty of vegetables for a balanced, nourishing meal the whole family will enjoy.
Anna’s ⭐️ 5-star review — “10/10!! This will be my go to chili recipe from now on, so delicious!”
Healthy turkey chili that actually tastes good
- Surprisingly delicious. Ground turkey can be mild on its own, but this chili builds layers of flavor so the protein feels hearty and satisfying.
- Packed with protein and fiber. Lean turkey supplies protein while beans, sweet potato, and vegetables add fiber and nutrients for a filling, balanced bowl.
- Great for leftovers. This recipe yields a generous batch, and the flavors deepen after a day in the refrigerator, making it ideal for lunches or quick dinners all week.
If your household is still warming up to turkey, this chili is a wonderful introduction. It’s been tested to be both nutritious and genuinely satisfying. Use the recipe below to make a big pot that reheats well and freezes beautifully.
Key ingredients
This chili uses familiar ingredients—ground meat, beans, tomatoes—but a few extra flavor boosters make a big difference with turkey. The additions below add depth, umami, and acidity so the final dish never tastes flat.
- Chicken bouillon: Dissolved in a bit of water, bouillon gives a concentrated savory base without using canned broth.
- Soy sauce: A small splash increases umami and rounds out the flavor.
- Hot sauce: A mild cayenne-based hot sauce provides acidity and balance rather than heat.
- Smoked paprika: Choose smoked over regular paprika for a subtle smoky layer that complements the chili spices.
Scroll down to the recipe card for the full ingredient list and step-by-step instructions.
How to make sweet potato turkey chili
Step 1: Sauté the aromatic vegetables, then add ground turkey and your spice mix. Break the meat into small pieces and cook until mostly done.
Step 2: Stir in tomato paste, crushed tomatoes, sweet potato, bouillon, soy sauce, and water. Bring to a gentle boil, then reduce heat and simmer covered for 45–60 minutes.
Step 3: Add drained beans and warm through so they absorb the flavors without becoming mushy.
Step 4: Serve in bowls with generous toppings—avocado, shredded cheese, sour cream, cilantro, and a squeeze of lime make great additions.
Top tips and tricks
- Use the flavor makers. The combination of bouillon, soy sauce, hot sauce, and smoked paprika is key. Omitting them can leave the chili tasting flat.
- Brown the tomato paste. Cooking the tomato paste briefly until it darkens develops sweetness and depth—don’t skip this step.
- Simmer low and slow. Give the chili at least an hour of gentle simmering so the sweet potato softens and the flavors meld. Stir occasionally to prevent sticking.
More healthy comfort meals
- High protein lasagna
- Healthy hamburger helper
- Oven-baked beef tacos
- Chicken swedish meatballs
- Healthy cheesesteak pasta
- Slow cooker honey garlic chicken
If you tried this healthy sweet potato turkey chili, please leave a star rating and a comment below. Share your toppings and any changes you made—I love hearing how readers adapt recipes!
Sweet Potato Turkey Chili
Miranda Galati, MHSc, RD
Equipment
- 1 large pot or Dutch oven
Ingredients
- 2 Tbsp olive oil
- 1 medium white onion, diced small
- 1 red bell pepper, diced small
- 2 jalapenos, seeds removed and diced small
- 2 Tbsp tomato paste
- 1 lb ground turkey
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and cut into ¼-inch cubes (about 2 cups)
- 1 can (28 oz) fire roasted crushed tomatoes
- 1 cup water
- 2 tsp chicken bouillon (paste recommended)
- ½ tsp soy sauce
- 2 tsp Frank’s red hot sauce (or a similar mild cayenne hot sauce)
- 1 can (19 oz) red kidney beans, drained and rinsed
- 1 can (19 oz) black beans, drained and rinsed
Spices
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp salt
- Black pepper, to taste
To Serve (optional)
Avocado, sour cream, shredded cheddar, sliced green onion, cilantro, lime wedges, diced red onion.
Instructions
- Measure the spices into a small bowl and set aside.
- Heat a large pot or Dutch oven over medium heat and add the olive oil.
- Add the onion, red bell pepper, and jalapeno. Cook 5–7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add the tomato paste to a cleared space in the pan. Cook 1–2 minutes, stirring occasionally, until the paste deepens in color, then mix it into the vegetables.
- Push the vegetables to one side and add the ground turkey. Sprinkle the spice mix over the meat and cook, breaking the turkey into small crumbles, until mostly cooked through. It’s fine if the meat does not brown deeply.
- Add the garlic and cook about 1 minute, until fragrant.
- Stir in the sweet potato, crushed tomatoes, water, chicken bouillon, soy sauce, and hot sauce. Cover and bring to a gentle boil, then reduce heat to medium-low.
- Simmer covered for 45–60 minutes, stirring occasionally to prevent sticking, until the sweet potato is tender and the flavors have melded.
- Stir in the drained beans, cover, and cook for another 15 minutes to warm them through.
- Turn off the heat, adjust seasonings if needed, garnish as desired, and serve.
Notes
- Ground turkey: You can swap for ground chicken or beef if preferred.
- Fire roasted tomatoes: Using fire roasted crushed tomatoes adds more flavor than plain crushed tomatoes.
- Hot sauce: The hot sauce is added for acidity and depth, not intense heat. Use a mild cayenne-style sauce if you want the same balance.
Nutrition
Calories: 411 kcal | Carbohydrates: 51 g | Protein: 28 g | Fat: 13 g | Fiber: 15 g | Sodium: 762 mg
Nutrition information is an approximation and should be used as a guide only.