Turkey Sweet Potato Chili (No beans!) – Joyous Apron

Say hello to Turkey Sweet Potato Chili! I’m a huge fan of classic chili, but let me tell you, this ground turkey, no bean, sweet potato twist has quickly become a new favorite around here.

This turkey sweet potato chili brings a fun and healthier spin on your usual chili, keeping that warm, slightly spicy tomato flavor and satisfying texture we all crave.

It’s pretty close to my Healthy Turkey Chili recipe but loaded up with sweet potato chunks that add a deliciously sweet note to the pot. That natural sweetness blends perfectly with the savory tomato base.

Since I’m a total sweet potato lover, it makes complete sense that I’m head over heels for this version of turkey chili.

This is a chunky, comforting bowl packed with ground turkey, tomatoes, and sweet potatoes (of course!), finished off with tasty toppings like avocado, shredded cheese, and fresh cilantro.

When it comes to garnishes, I honestly think they’re just as important as the chili itself. So whenever I dig into a bowl, it’s always loaded with a handful of my favorite extras.

And if you’re not much of a garnish fan, no worries — we can still be besties! 😉

Whether you pile on the toppings or keep it simple, this sweet potato turkey chili is tasty all ways, so enjoy it however feels right for you!

Turkey Sweet Potato Chili is just the kind of cozy soup you’ll want to savor as the cooler Fall days roll in.

Let me introduce you to Turkey Sweet Potato Chili — a lighter, cozy take on classic chili that swaps out beef and beans for lean ground turkey and sweet, tender sweet potato chunks. It still hugs you with that warm tomato flavor and just the right amount of spice, but the sweet potatoes bring a gentle, natural sweetness that balances everything beautifully.

In this post, you’ll find a super simple one-pot recipe that’s about 30 minutes from start to finish. The ingredients are straightforward and easy to find — think ground turkey, sweet potatoes, canned tomatoes, spices, a splash of chicken broth, and frozen corn. I’ll also share some smart swaps and handy tips to help you get the absolute best flavor and texture, plus garnish ideas to make each bowl pop. And because I know life gets busy, I’ve included storage, reheating, and variation tips so you can make a big batch, customize it your way, or prep meals ahead.

Whether you’re aiming for a quick weeknight winner, leftovers that taste even better the next day, or just a comfy bowl to celebrate the start of sweater weather, this turkey sweet potato chili recipe is approachable, family-friendly, and easy to adapt. Ready? Let’s get cooking!

Why You’ll Love This One

This turkey sweet potato chili hits all the comfort notes you expect from classic chili — rich tomato flavor, a little kick of spice — but with a lighter twist. We’re using lean ground turkey and sweet potatoes, which add heartiness without weighing you down. The sweet potatoes also soften the spice with a gentle, natural sweetness that just sings in every bite.

Plus, it’s super practical for busy nights: just one pot, about 30 minutes of hands-on time, and you’re set. It also keeps beautifully in the fridge and freezer, making it a fantastic option for leftovers or meal prep.

• Healthy and filling — with lean protein from ground turkey and vitamin A plus fiber from sweet potatoes.
• Quick and easy — only one pot and roughly 30 minutes to dinner.
• Flexible — easy to swap in different veggies, proteins, or beans to fit your pantry or preferences.
• Great for meal prep — stores and freezes well, and often tastes even better after the flavors have had time to meld.
• Family-friendly — mild, cozy flavors kids love but with grown-up toppings to kick it up a notch.

Ingredients and Easy Substitutions

• 1 tbsp olive oil
• 1/2 sweet onion diced
• 5-7 cloves garlic minced
• 1 lbs ground turkey
• 28 oz petite diced tomatoes canned
• 16 oz tomato sauce canned
• 1/2 cup chicken broth
• 1 large sweet potato 1-inch cubed (~12 oz)
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tbsp granulated sugar
• 1 cup frozen corn
• salt to taste
• black pepper to taste
• 1/4 cup cilantro chopped
• 1/3 cup cheddar cheese shredded
• 2 avocado sliced

One-Pot, 30-Minute Method

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic; sauté 1–2 minutes until fragrant.
3. Add ground turkey, season with a pinch or two of salt and black pepper, and break it up as it cooks until no longer pink.
4. Stir in diced tomatoes, tomato sauce, and chicken broth, stirring to combine.
5. Add cubed sweet potatoes and mix well.
6. Stir in chili powder, smoked paprika, ground cumin, and granulated sugar; bring the chili to a gentle boil.

7. Reduce heat to a simmer and cook about 15 minutes, until sweet potatoes are fork-tender and the chili has thickened.

8. Stir in frozen corn, increase heat to medium-high, and cook a few minutes until the chili bubbles again.
9. Taste and adjust salt and black pepper as needed, then remove from heat.

Flavor, Texture, and Serving Tips

Here are some friendly tips to make sure your turkey sweet potato chili comes out perfectly every time:

• Cut sweet potatoes into about 1-inch cubes. Bigger chunks take longer to cook and can be a little harder to get tender.
• Salt isn’t just for seasoning, it unlocks flavor. If your chili tastes a little flat, try adding a pinch of salt and tasting again — it can make a huge difference!

And just so you have some ideas for what to eat alongside this yummy chili, here are some favorites:

• Tortilla chips for crunch and dipping
• Fresh bread, rolls, or even a fancier artisan loaf for mopping up the sauce

After a long summer of heat, I can’t wait to curl up with a big bowl of this cozy turkey sweet potato chili in my favorite sweater. Want to join me? 😄

This turkey sweet potato chili is wonderful on its own, but it also pairs beautifully with crunchy tortilla chips, fresh bread, or cornbread. Top your bowl with sliced avocado, shredded cheese, fresh cilantro, jalapeño slices, or a spoonful of sour cream or Greek yogurt for extra richness and flavor.

Easy Swaps and Add-Ins

If you want to keep things fresh or switch it up a bit, here are some easy swaps that still keep this chili simple and tasty. Most of these are 1:1 substitutions, so you can mix without fuss. Just remember — if you add extra veggies or beans, you might need to splash in more broth and adjust spices.

• Swap the protein: Use ground chicken, pork, or honest-to-goodness ground beef instead of turkey. For a bolder taste, try 12–16 oz of turkey or pork sausage (just break up the casing before cooking).
• Add beans or lentils: Stir in a can of black, pinto, or kidney beans (rinsed and drained) near the end. For a vegetarian upgrade, toss in ½ cup red lentils with an extra cup of broth and let simmer until they break down and thicken the chili naturally.
• Swap the sweet potatoes: Butternut squash or regular potatoes work well. Just cube to about the same size so they cook evenly. Frozen butternut squash cubes are a great shortcut too.
• Boost the tomato flavor: Stir in a tablespoon of tomato paste with your broth, or mash about a cup of cooked sweet potato into the pot to thicken things naturally.
• Turn up or down the heat: For smoky depth, add 1–2 teaspoons of chopped chipotle in adobo (start small!). For extra kick, add cayenne or a diced jalapeño with the onions. Want it milder? Skip the spicy extras and stick with mild paprika.
• Make it vegetarian: Omit the meat and add an extra cup of beans and/or cooked lentils, swapping chicken broth for vegetable broth. Taste and adjust spices as needed.
• Change texture: For bigger chunks, cut your sweet potatoes a little larger and add corn later. For a creamier bowl, use an immersion blender to puree part of the chili before serving.
• Mix up your garnishes: Swap sour cream with plain Greek yogurt, parsley instead of cilantro, or pepitas in place of tortilla chips for some crunch.

Have fun playing with the recipe! These little swaps keep the cozy, slightly sweet heart of the chili but let you make it your own using whatever you have on hand.

There are plenty of ways to dress up your turkey sweet potato chili. Here are some ideas to make it your own:

• Add bell peppers—red, green, or orange—for extra color and sweetness.
• Throw in beans—black, pinto, or whichever you love most.
• Switch up the protein with ground beef, pork, or chicken instead of turkey.

If you add a bunch of extras, keep an eye on the liquid and spice levels so the chili stays just right — not too thick or bland.

Once your chili is ready, top it off with some (or all!) of these delicious garnishes:

• Cilantro (something about cilantro with sweet potatoes just works magic)
• Shredded cheese
• Sliced avocado
• Tortilla chips or crunchy corn chips
• Jalapeño slices for a little extra heat
• A dollop of sour cream or Greek yogurt

Try these variations to keep your turkey sweet potato chili exciting:

• Add different veggies like bell peppers or zucchini for extra color and nutrients.
• Mix in beans to boost fiber and make it heartier.
• Use different proteins like ground chicken, pork, or even turkey sausage for new flavors.
• Make it vegetarian by swapping meat for beans, lentils, and using vegetable broth.
• Adjust the spice level with jalapeños, cayenne, or smoked paprika to suit your taste buds.

Storing, Reheating, and Freezing

This turkey sweet potato chili is a meal prep dream! It keeps so well in the fridge or freezer, and honestly tastes even better after a day or two in the fridge when all those flavors meld together.

I’m definitely someone who looks forward to chili leftovers — especially when they’re this good.

I usually make a double batch and freeze half for those crazy busy weeks when I’m short on time.

There’s something so comforting about pulling out homemade chili from the freezer and having dinner ready in minutes, just by reheating.

Store chili in an airtight container in the fridge for up to 4 days, or freeze it for up to 2 months.

If freezing, thaw it in the fridge overnight before reheating in the microwave or stovetop so it heats evenly.

To keep your turkey sweet potato chili tasting fresh and delicious, store it in an airtight container in the fridge for up to 4 days. If you want to save it longer, freeze it for up to 2 months. Just remember to thaw it in the fridge overnight before reheating for the best texture and flavor.

This chili is fantastic to make ahead of time! It actually tastes even better the next day because the flavors have more time to meld. You can prepare the chili completely, cool it, and store it in the fridge or freezer. Reheat gently on the stovetop or microwave when you’re ready to eat.

Common Recipe Questions

How do I cook this in the slow cooker?

Start by browning the ground turkey in a skillet, then transfer it all to the slow cooker with the rest of the ingredients. Cook on high for 2 hours or low for 4–5 hours until the sweet potatoes are tender.

Can I freeze chili?

Yes! Chili freezes beautifully. Let it cool completely, then pack in an airtight container and freeze for up to 3 months.

What’s a good substitute for ground turkey?

Ground chicken is my go-to substitute — it tastes very similar! Ground beef also works fine if you prefer that richer flavor.

LOVED THIS RECIPE? I’d be so happy if you left a rating and review below to share your thoughts! 🤍

Instructions

• Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, sauté for 1-2 minutes until fragrant.
• Add ground turkey and break it up with your spoon. Season with a pinch or two of salt and pepper. Cook until turkey is no longer pink.
• Stir in diced tomatoes, tomato sauce, chicken broth, sweet potatoes, chili powder, smoked paprika, cumin, and sugar. Bring to a boil, then reduce heat to medium and simmer for 15 minutes or until sweet potatoes are fork tender.
• Add frozen corn, increase heat to medium-high, and cook a few more minutes until it boils again. Taste and adjust salt and pepper as needed. Remove from heat.
• Scoop into bowls and top with your favorite garnishes! We suggest at least one or two—enjoy!

Nutrition Information

Calories: 577kcal (29%), Carbohydrates: 59g (20%), Protein: 39g (78%), Fat: 25g (38%), Saturated Fat: 5g (31%), Cholesterol: 72mg (24%), Sodium: 1449mg (63%), Potassium: 2238mg (64%), Fiber: 16g (67%), Sugar: 22g (24%), Vitamin A: 10110IU (202%), Vitamin C: 46mg (56%), Calcium: 204mg (20%), Iron: 7mg (39%)

Can I make turkey sweet potato chili in a slow cooker?
Yes! Brown your ground turkey first, then toss everything into the slow cooker and cook on low for 4–5 hours or high for 2 hours until sweet potatoes are tender.

Is it possible to freeze turkey sweet potato chili?
Definitely! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I use instead of ground turkey?
Ground chicken is a great substitute — just as tasty and lean. Ground beef or pork work too if you want a richer flavor.