Turkey Sweet Potato Chili (Cozy, Hearty & No Beans!)

Looking for a bowl of comfort that’s big on flavor but light on effort? This Turkey Sweet Potato Chili is your new go-to. It’s sweet, savory, slightly smoky, and comes together in just one pot. Perfect for chilly nights when you need something warm in your belly fast.

Why You’ll Love This Turkey Sweet Potato Chili

There’s something magical about a pot of chili bubbling away on the stove. This version skips the beans and leans into tender sweet potatoes, juicy ground turkey, and the perfect blend of spices. It’s hearty but not heavy, slightly sweet from the potatoes, and gently spicy from the chili powder

Even better? It gets tastier the next day, making it ideal for meal prep or freezing for future cozy cravings

Ingredients You’ll Need

Main Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 5 to 6 cloves garlic, minced
• 1 lb ground turkey
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 can (28 oz) diced tomatoes (fire-roasted if you have it)
• 1 can (16 oz) tomato sauce
• ½ cup chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp sugar
• Salt and black pepper, to taste
• 1 cup frozen corn

Optional Garnishes

• Warm cornbread
• Sliced avocado
• Shredded cheddar or pepper jack cheese
• Chopped cilantro
• Jalapeño slices
• Sour cream or Greek yogurt
• Crushed tortilla chips

How to Make Turkey Sweet Potato Chili

Sauté the aromatics
Heat a splash of olive oil in a large pot over medium heat. Add chopped onion and garlic. Cook for 3 to 4 minutes, until softened and fragrant.

Brown the turkey
Add ground turkey to the pot and break it up with your spoon. Cook for 5 to 6 minutes, stirring occasionally, until no longer pink.

Add the spices
Sprinkle in chili powder, cumin, and paprika. Stir to coat the turkey and onions, letting the spices toast for a minute to deepen the flavor.

Build the base
Toss in the cubed sweet potatoes and pour in the canned tomatoes with their juices. Add the chicken broth and stir well to combine.

Simmer the chili
Bring everything to a gentle boil, then reduce the heat and cover. Let it simmer for 20 to 25 minutes, or until the sweet potatoes are tender.

Finish with corn
Stir in the frozen corn and cook for another 2 to 3 minutes, just until warmed through.

Season and serve
Taste and season with salt as needed. Ladle into bowls, pile on your favorite toppings, and enjoy while it’s hot and cozy.

Tips for Flavor and Texture

Cut sweet potatoes evenly so they cook at the same rate
If you like a thicker chili, simmer uncovered for the last 5 minutes
Always salt at the end the broth might already be seasoned
Want it spicier? Add a pinch of cayenne or hot sauce at the end

Make-Ahead and Storage Notes

This chili is a meal-prepper’s dream. It actually gets better after a day in the fridge

Store in an airtight container in the fridge for up to 4 days
Freeze for up to 2 months. Let it cool completely before freezing
To reheat, warm gently on the stove or microwave, adding a splash of broth if needed

Variations You Can Try

Swap the turkey with ground chicken or beef
Add beans like black or kidney beans if you’re missing them
Toss in bell peppers, spinach, or zucchini for a veggie boost
Use chipotle powder instead of paprika for smoky heat

If you add extra veggies or beans, you may need more broth and seasoning

What to Serve With It

A chunk of warm buttery cornbread
A crisp green salad with tangy vinaigrette
Tortilla chips for scooping
A dollop of Greek yogurt or sour cream

FAQ

Try This Turkey Sweet Potato Chili Tonight

There’s nothing like a simmering pot of chili to make your kitchen feel like home. Whether you’re feeding the family or just craving something warm and satisfying, this turkey sweet potato chili has your back

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