There are certain dinners that seem to solve several problems at once.

Chili is one of them.

It’s warm, filling, easy to make in a large batch, and usually tastes even better the next day. That makes it especially useful during busy weeks when cooking a completely new dinner every evening isn’t particularly appealing.

This version uses lean ground turkey, sweet potatoes, beans, tomatoes, and plenty of spices. The sweet potato adds a mild sweetness that works surprisingly well with smoky paprika and chili powder, while the beans make the chili hearty without requiring a lot of meat.

Everything cooks in one pot, and you’ll have enough for dinner plus, hopefully, tomorrow’s lunch.

Why You’ll Love This Recipe

• Made in one pot
• High in protein
• Packed with vegetables
• Great for meal prep
• Freezer-friendly
• Family-friendly
• Perfect for fall and winter
• Ready in about 45 minutes

Ingredients

Chili

• 1½ pounds lean ground turkey
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cut into small cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste

Seasoning

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper

Optional Toppings

• Avocado
• Plain Greek yogurt
• Shredded cheddar
• Fresh cilantro
• Green onions
• Lime wedges

Instructions

1. Brown the turkey

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.

Add the ground turkey and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned.

Transfer it temporarily to a plate if there’s not enough room in the pot for the vegetables.

2. Cook the vegetables

Add the onion and red bell pepper.

Cook for about 4 minutes, until they begin to soften.

Add the garlic and cook for another 30 seconds.

3. Bloom the spices

Add the chili powder, cumin, smoked paprika, oregano, and garlic powder directly to the vegetables.

Stir for approximately 30 seconds.

This brief step helps release more flavor from the spices before the liquid is added.

4. Build the chili

Return the turkey to the pot.

Add the sweet potatoes, black beans, kidney beans, crushed tomatoes, tomato paste, and chicken broth.

Stir everything together.

5. Simmer

Bring the chili to a gentle boil.

Reduce the heat to low, partially cover the pot, and simmer for approximately 25–30 minutes.

Stir occasionally.

The chili is ready when the sweet potatoes are fork-tender and the sauce has thickened.

6. Taste and serve

Season with additional salt and black pepper if needed.

Spoon into bowls and let everyone choose their own toppings.

Sarah’s Tip

Cut the sweet potatoes fairly small and evenly.

Large pieces can take considerably longer to cook, while small cubes become tender at roughly the same time the chili develops its flavor.

About ½-inch cubes work well.

Make It Family-Friendly

If you’re cooking for children who aren’t particularly enthusiastic about spicy food, start with less chili powder.

You can always add heat to individual bowls afterward with hot sauce or chili flakes.

I’ve found that’s usually easier than trying to convince everyone at the table that something “really isn’t that spicy.”

Meal Prep

This is an excellent recipe to cook ahead.

Store the chili in an airtight container in the refrigerator for up to 4 days.

The flavors often become even better overnight.

Can You Freeze Turkey Chili?

Yes.

Allow the chili to cool completely and portion it into freezer-safe containers.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop.

What to Serve With It

Try it with:

• Whole grain bread
• Cornbread
• Brown rice
• Green salad
• Roasted vegetables

Or simply serve it with avocado, Greek yogurt, cilantro, and lime and let the chili be the entire meal.

FAQ