For a cold day, nothing is more satisfying than a hot, large bowl of chili. The type of day when the cold has managed to reach your bones, and your only desire is a substantial dish to warm you. This sweet potato turkey chili happens to be that one container of absolute relaxation. It is somewhat smoky, somewhat sweet, and has a flavor that wraps around your belly like a warm blanket.

Why You’ll Love Sweet Potato Turkey Chili

This chili is a true weeknight hero. It’s packed with healthy ingredients that make you feel good about what you’re eating. The sweet potatoes make it extra hearty and filling. Plus, it’s a great way to use up fresh veggies. This recipe is also very forgiving. You can throw in whatever you have on hand, and it will still taste amazing.

Ingredients You’ll Need

• Ground turkey: A lean alternative to ground beef. I like to use 93% lean ground turkey. It has enough fat for flavor without being greasy.
• Sweet potatoes: The star of the show. Look for firm, unblemished sweet potatoes. Peel them and cut them into ½-inch cubes. Don’t worry if the pieces aren’t perfectly uniform. They will all soften up in the pot.
• Onion and garlic: These are the building blocks of flavor. Use a yellow or white onion and fresh garlic for the best taste.
• Canned diced tomatoes: I like to use fire-roasted diced tomatoes for a little extra smokiness.
• Chicken broth: This creates the base of our chili. Use a low-sodium version so you can control the saltiness.
• Black beans: Canned black beans work great. Be sure to rinse them well before adding them to the pot.
• Chili powder, cumin, smoked paprika: This trio of spices gives the chili its classic, deep flavor.
• Cinnamon: Just a tiny pinch makes a huge difference. It adds a lovely warmth and depth that plays with the sweetness of the sweet potatoes.
• Salt and pepper: Essential for bringing all the flavors to life. Taste and adjust as you go.
• Olive oil: For browning the turkey and softening the veggies.

Step-by-Step Instructions

1. Prep your vegetables. Start by peeling and dicing your sweet potatoes into small, ½-inch cubes. Chop your onion and mince your garlic. This is a great way to get all your prep work out of the way before you start cooking.
2. Brown the turkey. Grab a large pot or Dutch oven. Heat a tablespoon of olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s no longer pink. This step is important to build a good flavor base. Once cooked, set the turkey aside.
3. Sauté the aromatics. In the same pot, add a little more olive oil if you need it. Add the diced onion and cook for about 5 minutes, or until it starts to get soft. Then, add the minced garlic and cook for another minute until you can smell it. This is where the magic starts.
4. Add the spices and sweet potatoes. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Let them cook for a minute with the onion and garlic. This “toasts” the spices and makes them even more fragrant and flavorful. Then, add the sweet potatoes and stir everything together.
5. Simmer the chili. Now it’s time to add the rest of the ingredients. Pour in the canned tomatoes and the chicken broth. Add the cooked turkey and the rinsed black beans. Stir everything well to combine.
6. Boil. First, you need to boil it. The next step is to turn the heat up and boil the chili. This step is necessary to start the process. After it is boiling, you should lower the heat to a low simmer.
7. Cook until tender. To let the chili stew for half an hour or so, put a lid on the pot. When the sweet potatoes can be easily pierced with a fork and the flavors have mingled, the chili will be at its best. Every now and then, stir it to ensure that it is not sticking to the bottom of the pot.
8. Season and serve. Take the pot off the heat. Give the chili a good stir and taste it. Add salt and pepper as needed. Sometimes I like to mash a few of the sweet potato cubes against the side of the pot to thicken it up. Serve it hot with your favorite toppings.

Variations, Additions, And Substitutions

You can replace the ground turkey with ground chicken or ground beef. To make the dish hotter, put a diced jalapeño or a small amount of cayenne pepper. Adding a can of corn will not only bring the dish more color, but also sweetness. Additionally, you may add chopped bell peppers or zucchini to increase the amount of vegetables.

Tips for Success

• Don’t rush the simmer. The longer it simmers, the more the flavors will develop. If you have time, let it go a little longer.
• Cut the sweet potatoes evenly. This helps them cook at the same rate.
• Rinse the beans. Rinse canned beans to remove extra salt and starchy liquid.
• Don’t be afraid to taste. This is your chili! Adjust the seasonings until it’s perfect for you.

What to Serve With Sweet Potato Turkey Chili

A warm bowl of this chili is great on its own, but toppings are half the fun! A dollop of sour cream or a sprinkle of shredded cheddar cheese melts into pure bliss. Fresh cilantro, sliced avocado, or crushed tortilla chips add great texture. You can serve it with a side of warm cornbread or a simple green salad for a complete meal.

Storage And Reheating

This chili is a great meal to make ahead. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. It tastes even better the next day! You can also freeze it for up to 3 months. Just thaw it in the fridge overnight and reheat on the stove or in the microwave.

Frequently Asked Questions

How do you thicken sweet potato turkey chili?

To thicken the chili, you can mash some of the softened sweet potatoes against the side of the pot with your spoon. You can also let the chili simmer uncovered for a bit longer to reduce the liquid.

Does sweet potato turkey chili freeze well?

Yes, this chili freezes wonderfully. Store it in a freezer-safe container, leaving a little room at the top for expansion. It will stay good in the freezer for up to 3 months.

Can I make this chili in a slow cooker?

Yes! Brown the turkey and sauté the vegetables as instructed. Then, add all the ingredients to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the sweet potatoes are tender.