When the weather turns cool and you need something that’s both comforting and nourishing, this Chipotle Turkey Sweet Potato Chili delivers on every level. This isn’t your typical beef chili with kidney beans. Instead, it features lean ground turkey, chunks of sweet potato that add natural sweetness and creamy texture, black beans for fiber, and smoky chipotle peppers that bring a deep, complex heat that builds with each spoonful. The sweet potatoes break down slightly as they cook, thickening the chili naturally while adding vitamins and a subtle sweetness that balances the spice beautifully. This chili is lighter than traditional versions but just as satisfying, making it perfect for anyone looking for a healthier comfort food option. It’s the kind of dish that tastes even better the next day after all the flavors have had time to meld together in the refrigerator.
This recipe serves six generous portions and takes about 50 minutes from start to finish, making it perfect for Sunday meal prep or weeknight family dinners. Each serving contains approximately 340 calories, giving you a protein-packed, nutrient-dense meal that keeps you full for hours.
1. Ingredients
- Olive oil – 2 tablespoons
- Ground turkey – 1 and 1/2 pounds (preferably 93 percent lean)
- Yellow onion – 1 large (diced)
- Red bell pepper – 1 large (diced)
- Garlic cloves – 4 (minced)
- Sweet potatoes – 2 large (peeled and cubed into half-inch pieces)
- Canned black beans – 2 cans (15 ounces each, drained and rinsed)
- Crushed tomatoes – 1 can (28 ounces)
- Diced tomatoes – 1 can (14.5 ounces)
- Chicken broth – 2 cups
- Chipotle peppers in adobo sauce – 2 to 3 peppers (minced, plus 2 tablespoons sauce)
- Chili powder – 2 tablespoons
- Ground cumin – 1 tablespoon
- Smoked paprika – 1 teaspoon
- Dried oregano – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Fresh lime juice – 2 tablespoons
- Fresh cilantro – 1/2 cup (chopped, for garnish)
- Sour cream – for serving (optional)
- Shredded cheddar cheese – for serving (optional)
- Diced avocado – for serving (optional)
2. Prepare Your Ingredients
Before you start cooking, get all your ingredients prepped and ready because once you begin, the process moves quickly. Dice the onion and bell pepper into small, uniform pieces about a quarter inch in size. Mince the garlic cloves finely. Peel the sweet potatoes and cut them into half-inch cubes, trying to keep them roughly the same size so they cook evenly. Drain and rinse both cans of black beans in a colander. Open your cans of tomatoes and have them ready. Mince the chipotle peppers finely, and measure out the adobo sauce from the can. These peppers are the key to the smoky, spicy flavor, so don’t skip them. If you’re sensitive to heat, start with just two peppers and you can always add more later.
3. Brown the Turkey
Heat one tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground turkey. Break it up with a wooden spoon or spatula and spread it out in an even layer across the bottom of the pot. Let it cook undisturbed for about three to four minutes to develop a nice brown crust on the bottom. This browning creates flavor through the Maillard reaction. Then break it up into smaller crumbles and continue cooking, stirring occasionally, until the turkey is completely cooked through with no pink remaining. This takes about six to eight minutes total. Season the turkey with a pinch of salt and pepper while it cooks.
4. Sauté the Aromatics
Once the turkey is cooked, push it to the sides of the pot to create a well in the center. Add the remaining tablespoon of olive oil to that well, then add the diced onion and bell pepper. Sauté the vegetables for about five minutes, stirring frequently, until they soften and the onion becomes translucent. The vegetables will pick up all the flavorful browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until it becomes fragrant. Be careful not to let the garlic burn because it will turn bitter.
5. Add the Spices
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the turkey and vegetable mixture. Stir everything together and let the spices cook for about one to two minutes. This step, called blooming the spices, releases their essential oils and intensifies their flavors dramatically. Your kitchen should smell absolutely amazing at this point, with warm, earthy aromas filling the air. The spices should coat all the turkey and vegetables evenly.
6. Add the Chipotle Peppers
Stir in the minced chipotle peppers and the adobo sauce. Mix them thoroughly into the turkey mixture so the smoky, spicy flavor distributes evenly throughout the pot. The chipotle peppers bring a unique smoky heat that’s different from regular chili powder. They add complexity and depth that makes this chili special. If you want more heat, you can add a third pepper or an extra tablespoon of the adobo sauce. The sauce is where much of the flavor lives, so don’t be afraid to use it generously.
7. Add the Liquids and Tomatoes
Pour in the crushed tomatoes, diced tomatoes with their juices, and the chicken broth. Stir everything together, scraping the bottom of the pot to release any browned bits that might be stuck. These caramelized bits, called fond, add tremendous flavor to the chili. The liquid should just barely cover all the ingredients. If it seems too thick, you can add another half cup of broth or water. Bring the mixture to a boil over high heat, stirring occasionally.
8. Add the Sweet Potatoes
Once the chili reaches a boil, add the cubed sweet potatoes. Stir them into the mixture, making sure they’re submerged in the liquid. The sweet potatoes need to be covered by liquid to cook properly. Once you’ve added them, reduce the heat to medium-low to maintain a gentle simmer. You want steady, small bubbles breaking the surface rather than a rolling boil. A gentle simmer allows the flavors to develop and meld together while cooking the sweet potatoes perfectly.
9. Simmer and Cook
Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the chili simmer for about 25 to 30 minutes, stirring every ten minutes or so to prevent anything from sticking to the bottom. The chili is ready when the sweet potatoes are fork-tender but still hold their shape rather than turning to mush. They should be soft enough to cut easily with a spoon but not falling apart. As the sweet potatoes cook, they’ll release some of their starch into the liquid, naturally thickening the chili and adding a subtle sweetness that balances the heat from the chipotles.
10. Add the Black Beans
Once the sweet potatoes are tender, stir in the drained and rinsed black beans. Let the chili simmer uncovered for another five to ten minutes to heat the beans through and allow the chili to thicken to your desired consistency. If the chili is too thick, add a splash more broth or water. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and concentrate. The texture should be thick and hearty but still spoonable, not dry or pasty.
11. Finish with Fresh Flavors
Remove the pot from the heat and stir in the fresh lime juice. This bright, acidic note is crucial for balancing all the rich, deep flavors in the chili. The lime juice makes everything taste fresher and more vibrant. Taste the chili and adjust the seasoning if needed. You might want to add more salt, an extra squeeze of lime, or even another minced chipotle pepper if you want more heat. The chili should have layers of flavor with smoky heat from the chipotles, earthiness from the cumin and chili powder, subtle sweetness from the sweet potatoes, and brightness from the lime.
12. Serve and Garnish
Ladle the hot chili into bowls and let everyone customize their servings with their favorite toppings. Garnish generously with fresh chopped cilantro, which adds a bright, herbal note that cuts through the richness. A dollop of sour cream or Greek yogurt provides cool creaminess that tames the heat. Shredded cheddar cheese melts beautifully into the hot chili and adds saltiness. Diced avocado brings healthy fats and a buttery texture. Other great toppings include sliced jalapeños for extra heat, diced red onion for crunch, tortilla chips for scooping, or a wedge of cornbread for soaking up all the flavorful liquid.
13. Nutritional Information Per Serving
- Calories – 340
- Protein – 30 grams
- Total fat – 10 grams
- Saturated fat – 2 grams
- Carbohydrates – 38 grams
- Fiber – 10 grams
- Sugar – 12 grams
- Cholesterol – 60 milligrams
- Sodium – 780 milligrams
14. Helpful Tips
Using ground turkey instead of beef makes this chili lighter and leaner, but if you prefer, you can use ground chicken, lean ground beef, or even a combination. For a vegetarian version, substitute the turkey with extra beans, lentils, or crumbled tempeh, and use vegetable broth instead of chicken broth. The sweet potatoes are what make this chili special, but you can substitute with butternut squash or regular potatoes if needed, though you’ll lose that subtle sweetness. Make sure to cut your sweet potatoes into uniform pieces so they all cook at the same rate. Pieces that are too large won’t cook through in time, while tiny pieces will disintegrate into the chili. Chipotle peppers in adobo sauce come in small cans and can be found in the international aisle of most grocery stores. Once you open a can, transfer any unused peppers and sauce to a glass jar or plastic container and store them in the refrigerator for up to two weeks, or freeze them in an ice cube tray for longer storage. This way you’ll always have some on hand for recipes. The heat level of chipotle peppers can vary, so start conservatively and add more if needed. Remember that the heat will intensify slightly as the chili sits, so what tastes mildly spicy when you first make it might be spicier the next day. This chili is actually better the second day after the flavors have had time to meld overnight in the refrigerator. Store leftovers in an airtight container in the fridge for up to four days, or freeze portions for up to three months. Reheat gently on the stovetop, adding a splash of broth if it’s gotten too thick. This recipe is perfect for meal prep because you can portion it into containers and have healthy lunches or dinners ready throughout the week. It’s also great for feeding a crowd at casual gatherings or game day parties. You can easily double the recipe to serve more people. For a thicker chili, you can mash some of the sweet potatoes against the side of the pot with your spoon during the last few minutes of cooking. This releases their starch and creates an even creamier texture. If you like your chili with more vegetables, feel free to add diced zucchini, corn kernels, or chopped kale during the last ten minutes of cooking. This chili pairs wonderfully with cornbread, over rice, with tortilla chips, or alongside a simple green salad. The combination of protein from the turkey and beans, complex carbohydrates from the sweet potatoes, and fiber from all the vegetables makes this a nutritionally complete meal that will keep you satisfied for hours.
