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Healthy Turkey Chili with Sweet Potato & Black Beans

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A hearty and healthy turkey chili featuring tender sweet potatoes and black beans, simmered with a warm spice blend for a comforting meal that’s both nutritious and delicious.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 ½ pounds lean ground turkey (93/7 is ideal)
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups, ½-inch cubes)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 cups low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Avocado, diced (for garnish)
  • Greek yogurt or sour cream (for garnish)
  • Lime wedges (for garnish)
  • Shredded cheddar cheese (for garnish, optional)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, peel and cube the sweet potatoes into ½-inch pieces. Rinse and drain the black beans. Mix all the spices together in a small bowl.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Once it shimmers (about 2 minutes), add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and starting to brown at the edges.
  3. Add the minced garlic and cook for 30 seconds, stirring constantly.
  4. Add the ground turkey to the pot. Break it up with your wooden spoon into small pieces. Let it cook undisturbed for 3-4 minutes to get a good sear on one side, then stir and continue cooking until no pink remains, about 5-6 minutes total.
  5. Stir in the spice blend (chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, salt, and pepper). Cook for 1 minute, stirring constantly, until the spices are fragrant.
  6. Add the cubed sweet potatoes and stir to coat them in the spices. Cook for 2 minutes, letting them get a little color on the edges.
  7. Pour in the fire-roasted tomatoes (with their juices), tomato sauce, and chicken broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
  8. Add the rinsed black beans and stir gently. Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally. The sweet potatoes should be fork-tender but not falling apart. If you want a thicker chili, leave the lid off for the last 10 minutes.
  9. Taste and adjust seasoning. Add more salt if needed, a squeeze of lime juice for brightness, or extra cayenne if you want more heat.
  10. Let the chili rest off the heat for 5-10 minutes before serving. Serve hot with your chosen garnishes.

Notes

Brown the turkey properly by letting it sit undisturbed for a few minutes. Cut sweet potatoes evenly into ½-inch cubes. Don’t skip the cinnamon—it adds warmth without tasting like dessert. Taste as you go and adjust seasoning. Let the chili rest before serving for best flavor. This chili tastes even better the next day.

Nutrition

Keywords: healthy turkey chili, sweet potato chili, black bean chili, turkey chili, healthy chili, comfort food, meal prep, gluten-free, dairy-free

Find it online: https://piperplate.com/healthy-turkey-chili-with-sweet-potato-and-black-beans/