There’s something so comforting about a big pot of chili simmering on the stove or slow cooker, and this Turkey Sweet Potato Chili Recipe is my go-to when I want something hearty, healthy, and full of cozy vibes. I first made it on a chilly fall weekend when I had friends over, and everyone kept coming back for seconds—especially because the sweet potato adds this subtle sweetness that balances the spices so nicely. Plus, it’s the kind of dish that fills your kitchen with an amazing aroma that just makes you want to dive right in.

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Why This Recipe Shines

Flavor Harmony: The sweet potato’s natural sweetness balances the smoky chili spices perfectly.
Easy Assembly: Simple steps that even beginners can follow confidently.
Texture Play: Tender turkey, creamy beans, and soft sweet potatoes combine for satisfying bites.
Showstopper Finish: Bright jalapeño and savory tomato paste boost depth and warmth in every spoonful.

This Turkey Sweet Potato Chili Recipe brings together lean ground turkey, hearty beans, and sweet potatoes in a slow cooker-friendly dish that’s not just comforting but also packed with flavor and texture. You’ll love how the colors pop with bright reds and oranges against the rich beans and tender turkey. Because it’s cooked low and slow, the aromas fill your home, making it nearly impossible to wait until it’s ready. It’s the kind of meal that’s as wonderful for weeknight dinners as it is for weekend batch cooking.

Don’t worry if you’re new to cooking chili—you’re in good hands here. I’ll walk you through each step so your chili turns out perfectly every time. From mixing just the right blend of spices to knowing exactly when the turkey’s cooked through and when your chili has the perfect thickness, I’ve got all the tips you need. By the end, you’ll feel like a chili pro, ready to tweak this recipe to your taste or double it for a hungry crowd.

The image shows a white pot filled with thick chili, containing multiple layers of ingredients. The base layer is a rich red tomato sauce with small ground meat pieces mixed throughout. On top of this, there are visible bright yellow corn kernels, dark red kidney beans, green bell pepper pieces, orange chunks of sweet potato, and small bits of onion scattered evenly. The texture is chunky with a mix of soft and firm vegetables and meat. A silver ladle is scooping the chili from the pot, lifting a portion that reveals all these ingredients closely packed together. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before you start, be sure to measure your ingredients precisely—the full amounts with instructions are in the recipe card below. Taking a moment to prep and measure upfront will make cooking this Turkey Sweet Potato Chili Recipe smooth and stress-free.

Chili powder: The backbone spice that brings warmth and a hint of smoky heat; choose mild or hot based on preference.
Ground cumin: Adds earthy depth and enhances the chili’s signature flavor profile.
Salt: Essential to balance flavors and bring out the sweetness of the sweet potatoes.
Smoked paprika: Contributes a subtle smokiness without overpowering the dish.
Black pepper: Freshly ground for a gentle kick that complements the spices.
Garlic powder: A savory layer that adds richness and aroma.
Dried oregano: Herbal notes that round out the seasoning blend.
Extra virgin olive oil: For browning turkey without dryness; imparts a smooth mouthfeel.
Lean ground turkey: Keeps the chili lighter while still hearty; can substitute with ground chicken.
Petite diced tomatoes (canned): Provides freshness and body; draining reduces excess liquid.
Tomato sauce: Gives a silky, tomato-rich base essential for chili depth.
Tomato paste: Thickens the chili, intensifies tomato flavor beautifully.
Reduced-sodium chicken broth: To control saltiness while adding savory liquid.
Sweet potato: Peeled and diced for tender, sweet bites that soften during cooking.
Yellow onion: Adds subtle sweetness and texture softening once cooked.
Green bell pepper: Crisp, fresh notes that contrast creamy beans and meat.
Corn (canned or frozen): Adds a pop of sweetness and slight crunch.
Kidney beans: Classic chili beans that bring creaminess and protein.
Jalapeño (optional): For a fresh, spicy lift; remove seeds for less heat.

If you need substitutions, you can swap kidney beans for black beans or pinto, and turkey for ground chicken or even a plant-based ground alternative. Don’t be afraid to adjust spice levels to your liking!

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Large skillet: Perfect for browning ground turkey evenly without crowding.
Slow cooker (6-quart or larger): Ideal for low-and-slow cooking, merging flavors beautifully.
Mixing bowl: Handy for combining your seasoning blend with ease.
Measuring spoons and cups: Accuracy helps balance spices and liquids perfectly.
Wooden spoon or spatula: Great for stirring without scratching your cookware.

How to Make Turkey Sweet Potato Chili Recipe

Ready to make some magic? This Turkey Sweet Potato Chili Recipe blends prep and slow cooking seamlessly so you get tender, flavorful chili without a fuss.

Make the seasoning blend: In a small bowl, whisk together chili powder, cumin, salt, smoked paprika, black pepper, garlic powder, and oregano. Setting this aside means all your key flavors are mixed and ready to go.
Brown the turkey: Heat olive oil in your large skillet over medium heat. When hot, add ground turkey. Let it cook for about 4 minutes, stirring occasionally, then sprinkle 2 tablespoons of your seasoning blend over the meat. Continue cooking and breaking up the meat for 4 to 5 more minutes until it’s no longer pink and slightly caramelized—that browning amps the flavor like crazy.
Combine in the slow cooker: Transfer your cooked turkey into a 6-quart (or larger) slow cooker. Add the remaining seasoning blend plus tomatoes, tomato sauce, tomato paste, broth, sweet potato, onion, bell pepper, corn, kidney beans, and jalapeño. Give everything a good stir so the chili spices get evenly distributed.
Slow cook: Cover and cook on low for 7 hours or high for 4 hours. You’re aiming for tender sweet potatoes and a rich, melded flavor—like a warm hug in a bowl.
Serve and enjoy: Spoon the chili into bowls and top with your favorite additions—cilantro, green onion, shredded cheese, sour cream, or avocado slices. Leftovers keep well in the fridge for up to a week.

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Kitchen Wisdom

Tip 1: Don’t overcrowd the skillet when browning—cook in batches if necessary for best caramelization.
Tip 2: Drain diced tomatoes well to avoid a watery chili.
Tip 3: Remove jalapeño seeds to control heat, and adjust spiciness based on your crowd’s preferences.
Tip 4: If you don’t have a slow cooker, cook the chili in a heavy pot on the stove over low heat for about 45 minutes, stirring occasionally.

How to Serve

A white bowl filled with chunky chili showing a rich red tomato base mixed with yellow corn kernels, dark red kidney beans, and small pieces of cooked meat in brown. There are bits of chopped green herbs and sliced green onions scattered on top. A dollop of smooth white sour cream sits in the center. A spoon with a wooden handle rests on the edge of the bowl. The bowl sits on a white marbled surface with a soft brown cloth napkin underneath, and there is a clear glass of water and a small white bowl of green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Top your Turkey Sweet Potato Chili Recipe with fresh cilantro or green onions for a burst of color and brightness. A dollop of sour cream or a sprinkle of shredded cheddar adds creaminess that cuts through the spices beautifully. If you want a little extra zing, a few avocado slices bring cooling richness, while a squeeze of lime juice can brighten each bowl.

Perfect Pairings

Serve with a side of crusty cornbread or warm tortilla chips for dipping. Crisp green salads or roasted vegetables complement the chili’s hearty flavors perfectly. For drinks, a cold beer, sparkling water with lime, or a fruity red wine pairs nicely, balancing the chili’s spices.

Presentation Touches

For gatherings, serve chili in mini cast iron skillets or small bowls topped with colorful garnishes to make it feel special. If gifting, pack the chili in airtight containers with a side of cornbread mix or toppings for a homemade meal kit. When plating for a dinner party, create a chili bar with bowls of toppings like jalapeños, chopped onions, cheese, and guacamole to let everyone customize their bowls.

Variations & Easy Swaps

Use ground chicken or turkey sausage instead of ground turkey for a flavor twist.
Swap kidney beans for black beans or pinto for a different bean texture.
For a vegetarian version, omit the meat and add extra beans, mushrooms, or lentils.
Make it dairy-free by skipping cheese and sour cream or using plant-based alternatives.
Add a splash of your favorite hot sauce for extra heat.
Stir in some cooked quinoa 45 minutes before finishing for added protein and texture.

Make-Ahead, Storage & Reheating

Chili can be refrigerated in an airtight container for up to 7 days.
Freeze cooled chili for up to 3 months in suitable containers.
Thaw overnight in the fridge before reheating on the stove over medium heat, stirring occasionally for 20–30 minutes.
Reheat single servings in the microwave until warmed through, stirring halfway to ensure even heating.

FAQs

Can I make this chili without a slow cooker? Absolutely! After browning the turkey, add all ingredients to a heavy pot or Dutch oven. Simmer gently on the stovetop for about 45 minutes, stirring occasionally, until flavors meld and sweet potatoes are tender.
How spicy is this turkey sweet potato chili? It’s mildly spicy if you keep the jalapeño seeds out and use a mild chili powder. Feel free to adjust heat by adding or omitting the jalapeño or picking your preferred chili powder heat level.
Can I prepare the seasoning blend ahead of time? Yes! The seasoning mix keeps well in an airtight container for several weeks. Making it ahead saves you prep time on cooking day.
What’s the best way to dice the sweet potato? Peel it first, then cut into 1/2-inch cubes. This size cooks evenly and becomes tender without turning mushy.
Is this chili freezer-friendly? Yes. Let it cool completely before freezing. It keeps great for up to 3 months and reheats wonderfully without losing flavor or texture.