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Crowd-Pleasing Smoky Turkey Chili with Sweet Potatoes

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A smoky, slightly sweet turkey chili with tender sweet potatoes, black beans, and kidney beans. This easy, crowd-pleasing recipe comes together in under an hour and is perfect for fall gatherings, game days, or any time you need to feed a crowd.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 pounds ground turkey (93% lean)
  • 2 medium sweet potatoes, peeled and cubed into ½-inch pieces (about 3 cups)
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from the chipotle can
  • Salt and black pepper to taste
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (undrained)
  • 1 can (15 ounces) tomato sauce
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • Optional toppings: shredded sharp cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, lime wedges, tortilla chips or crusty bread

Instructions

  1. Sauté the Aromatics (5 minutes): Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent—about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Brown the Turkey (8 minutes): Add the ground turkey to the pot. Break it apart with a wooden spoon and cook until no longer pink, about 6-8 minutes. Season with a pinch of salt and pepper. Drain excess liquid if needed.
  3. Bloom the Spices (2 minutes): Sprinkle the smoked paprika, cumin, and oregano over the turkey. Stir constantly for 1-2 minutes until the spices smell fragrant and toasty.
  4. Add the Chipotle and Sweet Potatoes (3 minutes): Stir in the minced chipotle pepper and adobo sauce. Then add the cubed sweet potatoes. Toss everything together so the sweet potatoes get coated in the spiced turkey mixture.
  5. Pour in the Liquids (2 minutes): Add the fire-roasted diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
  6. Simmer the Chili (30 minutes): Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes. Uncover and simmer for another 10 minutes until the sweet potatoes are fork-tender.
  7. Add the Beans (5 minutes): Stir in the drained black beans and kidney beans. Simmer for 5 more minutes to heat them through.
  8. Taste and Adjust (2 minutes): Remove from heat. Taste and adjust seasoning—more salt, pepper, or a pinch of cayenne for heat. Optionally, add a squeeze of lime juice for brightness.
  9. Rest and Serve (5 minutes): Let the chili rest for 5 minutes before serving. Ladle into bowls and top with your favorite garnishes.

Notes

For best results, cube sweet potatoes uniformly (½-inch) for even cooking. Blooming the spices in the fat is crucial for deep flavor. Don’t add beans too early or they’ll get mushy. The chili thickens as it simmers; if too watery, simmer uncovered for 10-15 minutes more. Leftovers keep for up to 5 days in the fridge or 3 months in the freezer. Flavors deepen overnight.

Nutrition

Keywords: turkey chili, sweet potato chili, smoky chili, crowd-pleasing chili, game day chili, fall chili, healthy chili, gluten-free chili

Find it online: https://piperplate.com/crowd-pleasing-smoky-turkey-chili-with-sweet-potatoes/