There’s something so comforting about a pot of chili simmering on the stove.
This one’s a favorite in my kitchen — it’s cozy, hearty, and somehow still feels light.
The ground turkey keeps it lean, the sweet potatoes add a touch of sweetness, and the black beans round it out with a creamy bite.
It’s packed with flavor and so easy to make.
One pot. No fuss. Just good food.
Why I Love This Recipe
This chili has been a go-to on busy weeknights and lazy Sundays alike. It’s simple, satisfying, and flexible. I love that it:
- Comes together in one pot
- Is full of protein and fiber
- Feels hearty without being too heavy
- Makes great leftovers (hello, lunch tomorrow!)
- Is easy to tweak based on what you have in the pantry
Servings & Time
Makes: 4-6 servings
Total Time: 40 minutes
Macros (Per Serving – Based on 6 Servings)
- Calories: 325
- Protein: 28g
- Carbs: 28g
- Fat: 12g
- Fiber: 7g
Why This Recipe Works (Quick Science)
- Ground turkey is lean and absorbs the flavors of spices well.
- Sweet potatoes release a bit of natural sweetness and starch as they cook, thickening the chili.
- Simmering time allows all the spices and ingredients to blend into a deep, rich flavor without needing long hours.
Common Mistakes
- Not browning the turkey well. That caramelization adds depth.
- Overcooking the sweet potatoes. You want them tender, not mushy.
- Adding beans too early. They can break down if simmered too long.
What You’ll Need
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 medium sweet potato, peeled and diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 ½ cups low-sodium chicken broth
- Juice of ½ lime
- Optional toppings: avocado, sour cream, cilantro
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Can opener
- Measuring spoons and cups
Substitutions & Variations
- Use ground chicken or beef instead of turkey
- Swap sweet potatoes with butternut squash or white potatoes
- Use kidney beans or pinto beans instead of black beans
- Add chopped bell peppers for extra veggies
- Make it spicy with a diced jalapeño or more chili powder
Make Ahead Tips
- Chop the onions, garlic, and sweet potatoes ahead of time
- Brown the turkey and store in the fridge for up to 2 days before finishing the recipe
- The chili tastes even better the next day — store it and just reheat
Instructions
Step 1: Heat Oil
Heat 1 tablespoon olive oil in a large pot over medium heat.
Step 2: Brown the Turkey
Add 1 pound of ground turkey. Cook, breaking it up with a wooden spoon, until browned and no longer pink — about 5-6 minutes.
Step 3: Add Onion & Garlic
Stir in 1 small diced yellow onion and 3 minced garlic cloves. Cook for 3-4 minutes until the onion is soft and fragrant.
Step 4: Add Spices
Add 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir well to coat everything.
Step 5: Add Sweet Potatoes, Tomatoes & Broth
Add 1 diced medium sweet potato, 1 can (15 oz) diced tomatoes with juices, and 1 ½ cups chicken broth. Stir and bring to a boil.
Step 6: Simmer
Reduce heat and simmer uncovered for 15-20 minutes, or until sweet potatoes are tender.
Step 7: Stir in Black Beans
Add 1 can (15 oz) black beans, drained and rinsed. Simmer another 5 minutes to warm through.
Step 8: Add Lime Juice & Serve
Stir in the juice of ½ lime. Ladle into bowls and add toppings if you like: avocado slices, sour cream, fresh cilantro.
Leftovers & Storage Tips
- Store in the fridge for up to 4 days
- Reheats well on the stove or in the microwave
- Freeze in portions for up to 3 months — just thaw and reheat
What to Serve With
- Warm cornbread
- Tortilla chips
- Simple green salad
- Rice or quinoa
- A squeeze of extra lime on top
FAQ
Can I make this vegetarian?
Yes, skip the turkey and add an extra can of beans or lentils.
Can I double the recipe?
Totally. Just make sure your pot is big enough.
Can I use frozen sweet potatoes?
Yes, just toss them in frozen — they’ll cook just fine.
What if I don’t have lime?
Use a splash of vinegar (apple cider or red wine) for a little tang.
Final Thoughts
This Ground Turkey Chili with Sweet Potato & Black Beans is one of those easy, feel-good recipes that works any time of year. It’s cozy, filling, and full of flavor without feeling too heavy. Make it once and you’ll want it in your regular dinner rotation. Give it a go and let me know how it turned out for you in the comments!