Sweet Potato Turkey Chili

By Sarah On October 6, 2014 | Updated: September 26, 2025

This sweet potato turkey chili is packed with tons of texture from tender sweet potatoes and on the leaner side thanks to the ground turkey!

Chili season is back, baby! And this sweet potato-loaded pot is locked and loaded to get you through football season.

We’re swapping out the usual ground beef for the leaner option of ground turkey today, but you definitely won’t be missing the beefy flavor one bit with how much flavor we’re packing into this chili.

And since it’s on the lighter side, you’d better grab a bigger soup bowl.

This has been one of my go-to chili recipes for many years now mostly because of how easy it is to throw together and how adaptable it is. You can use different kinds of beans, add more veggies, use another kind of meat, etc and it will always turn out stellar.

This Chili features…

Tender sweet potatoes and lean ground turkey
Hearty pinto beans and sweet peppers
A flavorful smoky broth

Making the Sweet Potato Chili

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Vegetable oil
Ground turkey
Yellow onion
Sweet pepper
Garlic
Spices
Sweet potatoes
Pinto beans
Diced tomatoes
Tomato paste
Chicken broth

Tips for Perfect Sweet Potato Chili

Cut sweet potatoes in uniform cubes – aim for 1/4-inch cubes so the sweet potatoes cook evenly.
Drain and rinse beans – this removes excess thick liquid from the beans.
Simmer chili 15-20 minutes – this will allow the flavors to meld and soften the sweet potatoes.
Use different toppings – follow my topping suggestions or try serving chili with cornbread, cilantro, crushed tortilla chips, salsa, or your favorite hot sauce.

Recipe Variations

Try these ideas for a different twist on this chili.

Make it spicy – add 1-2 minced jalapeno or serrano peppers or additional cayenne pepper to taste.
Use squash – replace the sweet potatoes with cubed butternut or delicata squash.
Swap out meats – replace the ground turkey with ground chicken, pork, or beef.
Use another kind of bean – try black beans, chickpeas, or kidney beans in place of the pintos.

Storing and Freezing Chili

This chili stores well in refrigerator up to 6 days. Reheat leftovers in individual servings in microwave 2-3 minutes or over medium heat on stovetop for larger portions.

To freeze chili, allow to cool completely then store in a freezer-safe container, leaving about an inch of open air on top, and freeze up to 2 months. Thaw completely in refrigerator before reheating or reheat from frozen over low heat on stovetop.

Your chili season is pretty much incomplete without a batch of this goodness on your agenda! The sweet potatoes add an extra layer of heartiness that pairs so well with all that smoky broth and meaty ground turkey.

Fall comfort food in a pot, y’all. It doesn’t get any better than this.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

More chili to add your dinner rotation!

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