Turkey and Sweet Potato Chili

Turkey and sweet potato chili is the perfect combination of heartiness and healthy. But no worries, you’d never guess from the taste that it’s anything but indulgent as heck.

bowl of turkey chili surrounded by bowls of sour cream, tortilla chips, cilantro, and lime on a slab of wood

This turkey and sweet potato chili is a pot of stick-to-your-ribs goodness that’s also good for you. The combination of ground turkey and cannellini beans in a lightly spiced sweet potato purée tastes like an indulgent comfort food but there’s no guilt here.–Angie Zoobkoff

Turkey and Sweet Potato Chili

  • Quick Glance
  • (1)
  • 35 M
  • 1 H
  • Serves 4
5/5 - 1 reviews
Print RecipeBuy the Mr & Mrs Wilkinson’s How It Is At Home cookbook

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  • For the turkey chili
  • To serve


Make the turkey chili

In a large saucepan set over a medium heat, warm 1 tablespoon olive oil. Add the sweet potato and garlic and cook for 1 to 2 minutes, then add the cayenne and 1 teaspoon each coriander, cumin, and paprika. Cook for 1 to 2 minutes more, tossing the sweet potato in the pan to coat it evenly in the spices and then pour in the stock. The sweet potatoes should be covered with liquid. If necessary, add enough water to barely cover. Bring to a boil. Reduce the heat to a gentle simmer and cook until the sweet potato is soft, 10 to 20 minutes. Let it cool for at least 10 minutes.

Carefully transfer the sweet potato mixture to a food processor and blitz to a smooth purée. (Alternately, you can use an immersion blender in the pot to purée the mixture, then transfer to a bowl.)

Return the empty saucepan to medium heat and heat the remaining 1 tablespoon olive oil. Add the red onion and sauté until the onion begins to soften, about 4 minutes. Add the turkey and 1 teaspoon each coriander, cumin, and paprika and cook, using a wooden spoon to break the turkey into small pieces, until browned, 4 to 7 minutes.

Stir in the sweet potato purée, cannellini beans, and vinegar and season to taste with salt and pepper, adding extra cayenne if you like things spicy. Reduce the heat to low and simmer gently for 5 minutes, adding a splash of water if the sauce becomes too dry.

For serving

Spoon the chili into bowls and serve with sour cream, coriander leaves, fresh lime, and corn chips for a Mexican vibe.

Print RecipeBuy the Mr & Mrs Wilkinson’s How It Is At Home cookbook

Want it? Click it.

Recipe Testers' Reviews

This turkey chili turned out to be a real surprise. The appearance wasn’t especially appetizing—a little too orangey for my taste—but flavorwise it was a hit. The sweet potato puree added depth as well as a degree of heartiness that, along with the beans, produced a delicious and unexpectedly filling meal. For the most part, the instructions were clear and easy to follow and the timing was pretty close. I did add a little extra cayenne to spice it up a bit. I served it with the sour cream, cilantro, lime wedges, and tortilla chips, and while each addition was pleasant, it was the lime juice that really elevated the flavor. This recipe is definitely a keeper.

Great chili! I have an inherent bias against soups/stews/chilis that don’t sit on the stove top cooking all day. So it was with some skepticism that I tried out this recipe. At the end of the cooking time, I found that I had a chili with great texture (I like mine stick a fork in it thick) and a nice depth of flavor. I did not puree the sweet potato mixture in a food processor. Instead I used my immersion blender. Same results and much less clean up required. I did add more cayenne as well as 1/2 teaspoon salt and some grinds of cracked pepper. My family likes heat and one pinch was not going to cut it. The salt tempered the sweetness of the sweet potato. When I make this again, I will definitely double the recipe. As written, it serves 4 people as an entree. More is definitely needed in order for there to be seconds and leftovers.

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