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Ultimate Turkey Chili with Sweet Potato and Corn – Easy One-Pot Meal

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A hearty and flavorful turkey chili with tender sweet potato and sweet corn, all simmered in a rich, smoky broth. This easy one-pot meal is perfect for weeknights and tastes even better the next day.

Ingredients

Scale
  • 1 pound (450g) ground turkey (93% lean)
  • 1 large sweet potato (about 12 oz or 340g), peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz or 411g) diced tomatoes, with juices
  • 1 can (8 oz or 227g) tomato sauce
  • 1 cup (240ml) low-sodium chicken broth
  • 1 cup (150g) frozen corn
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 1 can (15 oz or 425g) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (or to taste)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons olive oil
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, sliced jalapeños, lime wedges

Instructions

  1. Prep your ingredients first. Dice the onion, bell pepper, and sweet potato. Mince the garlic. Drain and rinse the beans. Measure out your spices into a small bowl.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once it shimmers, add the ground turkey. Break it up with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes.
  3. Add the onion, bell pepper, and garlic to the pot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
  4. Stir in all the spices—chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices.
  5. Add the diced sweet potato and stir to coat it in the spice mixture. Let it cook for 2 minutes, getting a little color on the edges.
  6. Pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  7. Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. Stir halfway through.
  8. Add the drained beans and frozen corn. Stir to combine, then cover and simmer for another 10 minutes.
  9. Taste and adjust seasoning. Add more salt, cayenne, or a squeeze of lime juice if desired.
  10. Let the chili rest off the heat for 5-10 minutes before serving. Serve hot with your favorite toppings.

Notes

This chili tastes even better the next day. For a thicker chili, mash half a cup of beans against the pot before adding, or simmer uncovered for the last 10-15 minutes. To make it vegetarian, swap turkey for two more cans of beans and use vegetable broth. Freezes well for up to 3 months.

Nutrition

Keywords: turkey chili, sweet potato chili, one-pot meal, healthy chili, easy chili recipe, comfort food, meal prep

Find it online: https://piperplate.com/ultimate-turkey-chili-with-sweet-potato-and-corn-easy-one-pot-meal/