When the weather finally cools down — or honestly, whenever I’m craving something warm, comforting, and filling without feeling heavy — this Turkey Sweet Potato Chili is one of the first recipes I reach for. It’s one of those meals that checks all the boxes for a busy mom: super hearty, packed with good-for-you ingredients, kid-friendly, and extremely easy to batch cook for leftovers. The sweet potatoes melt right into the chili and give it this naturally sweet, velvety texture, while the turkey keeps things light but satisfying.
What really makes this version stand out, though, are the additions I always include for extra depth and flavor: a can of Hatch green chilis for that perfect subtle heat and smokiness, and a big can of pinto beans to make the chili even heartier. When all of it simmers together with the warm spices, crushed tomatoes, and broth, the house smells like the coziest fall weekend — the kind where you just want to throw on a big sweater and curl up with a bowl of something delicious.
This is also a great “set it and forget it” kind of recipe. Once everything is in the pot, it just gently simmers until the sweet potatoes soften and the flavors come together. And because the ingredients are simple pantry and fridge staples, I almost always have everything on hand.
My favorite way to serve it is with corn bread or tortilla chips on the side, and I always put out toppings like cilantro, sour cream, cheese, or even diced avocado. The girls love dipping the corn bread in the chili, and everyone always goes back for seconds. It’s the kind of comforting, nourishing chili that works for weeknights, meal prep, game days — honestly, anytime you need a bowl of quick homemade comfort.
Turkey and Sweet Potato Chili
Description
A hearty, cozy Turkey Sweet Potato Chili made with lean turkey, sweet potatoes, pinto beans, black beans, and Hatch green chilis — the perfect fall or game-day dinner.
Ingredients
Instructions
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Sauté the aromatics
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and garlic, and sauté for 2–3 minutes until the onions start to soften and smell amazing.
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Brown the turkey & start the sweet potatoes
Push the onions to one side of the pot and add the ground turkey. Cook for 6–8 minutes, breaking it up as it browns. Once it’s mostly cooked through, stir in the sweet potatoes and let them sauté for another 2 minutes.
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Add the spices
In a small bowl, mix together the chili powder, cumin, paprika, cinnamon, salt, and pepper. Add this seasoning blend to the pot and stir to coat everything.
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Add tomatoes, green chilis & broth
Pour in the crushed tomatoes, Hatch green chilis, and chicken broth. Stir well so everything is combined. Reduce the heat to low, cover, and let the chili simmer for 20–25 minutes, until the sweet potatoes are nearly tender.
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Add corn & both beans
Stir in the corn, black beans, and pinto beans. Cover and let the chili simmer for another 5–10 minutes, or until the sweet potatoes are completely fork-tender.
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Serve
Spoon into bowls and serve with corn bread, tortilla chips, cilantro, cheese, sour cream or whatever toppings your family loves.
Note
- Serve with creme fraiche to add depth
- This freezes beautifully — perfect for batch cooking.
- A little smoked paprika or chipotle powder adds depth if you like smoky chili.
