Turkey Sweet Potato Chili

Turkey and Sweet Potato Chili is my go to solution for making the most out of holiday leftovers. It is warmly spiced and satisfyingly filling—a true comfort food that comes together in about an hour. I reach for this recipe when I need a nourishing dish everyone will enjoy, especially after big gatherings when the fridge is stacked with turkey and odds and ends.

Last Thanksgiving I threw this together with random leftovers and was amazed at how everyone raved about it. Even the pickiest in my family cleaned their bowls.

Ingredients

• Cooked turkey: It adds lean protein and makes the chili hearty. Search for good quality roasted turkey or use leftovers for best results.
• Sweet potatoes: They bring subtle sweetness and a creamy bite to the chili. Choose ones that are firm and brightly colored.
• Yellow onion: This sets a flavorful foundation. Look for an onion that feels heavy for its size.
• Red bell pepper: Adds mild crunch and color. Select a crisp glossy pepper.
• Garlic: Lends depth and classic chili aroma. Use fresh cloves for greatest flavor.
• Diced tomatoes: Give acidity and juiciness. A good quality canned tomato makes a difference.
• Black beans and kidney beans: Provide fiber and substance. Check that beans are plump and not mushy in the can.
• Low sodium broth: Unites everything with savory background. Homemade or store bought works well be sure to taste for salt.
• Chili powder cumin smoked paprika cinnamon cayenne salt and pepper: The spice blend brings warmth character and just the right amount of kick. Use fresh spices for maximum punch.
• Olive oil: Needed for sautéing vegetables. Pick extra virgin for best flavor.
• Optional garnishes: Fresh cilantro sliced green onions lime wedges and diced avocado all add zing and freshness. Choose cilantro with bright leaves and ripe but not mushy avocados.

Instructions

Prep the Base:

Dice the onion bell pepper and sweet potatoes. Peel sweet potatoes for a smoother chili. Chop garlic finely to release maximum aroma.

Sauté the Aromatics:

In your large pot or Dutch oven warm olive oil over medium heat for about one minute. Add the onion and bell pepper. Sauté for five minutes until everything softens and starts smelling sweet. Stir often so the aromatics do not brown too quickly.

Bloom the Garlic:

Stir in minced garlic. Cook for about a minute. Just until you smell its fragrance. You do not want the garlic to burn.

Spice it Up:

Add sweet potatoes chili powder cumin smoked paprika cinnamon cayenne salt and pepper. Stir thoroughly so the vegetables are evenly coated. This warming step is key to bringing out spice flavors.

Build the Base:

Pour in diced tomatoes with their juices black beans kidney beans and broth. Stir together. Scrape any bits on the bottom of pot for maximum flavor. Bring everything to a gentle simmer.

Simmer Until Tender:

Cover the pot and let the chili simmer for about twenty minutes. Stir once or twice to make sure nothing sticks to the bottom. The sweet potatoes should become fork tender but not fall apart.

Add the Turkey:

Stir in your cooked turkey uncovered. Simmer for ten to fifteen extra minutes until everything is heated through and the flavors meld. You want the chili to thicken a bit at this stage.

Taste and Adjust:

Spoon up a little to taste. Adjust seasoning adding salt pepper or extra cayenne if you like more heat.

Serve and Garnish:

Ladle hot chili into bowls. Top with fresh cilantro green onions avocado or a squeeze of lime as you like.

One of my favorite things is how sweet potatoes balance the gentle heat from chili spices. Their creamy texture really makes each bite special. I remember the first time my little niece declared it the best chili ever which pretty much cemented this as a family staple.

Storage Tips

Let chili cool completely before transferring to airtight containers. Store in the refrigerator for up to four days. For longer storage freeze in single serving containers for up to three months. I find that the flavors get even better after a day or two in the fridge.

Ingredient Substitutions

If you do not have leftover turkey use cooked shredded chicken. Ground turkey or chicken works too—just brown it at the start with the vegetables. No black beans or kidney beans Try pintos or white beans instead. For a vegetarian version swap turkey for more beans or lentils and use vegetable broth.

Serving Suggestions

This chili is classic served in bowls with avocado and lime. I also love serving it over brown rice or quinoa. Cornbread or tortilla chips on the side add crunch. For a fun twist top it with a dollop of dairy free sour cream.

Cultural and Historical Context

Turkey and Sweet Potato Chili is a modern American spin on classic chili blending indigenous ingredients from the Americas like beans sweet potatoes and turkey. It is especially popular after holidays like Thanksgiving when leftovers are abundant.

Seasonal Adaptations

Use butternut squash instead of sweet potato in the fall. Stir in fresh corn during summer months. Garnish with extra herbs when cilantro is in season.

Success Stories

The first time I served this my in laws were skeptical about sweet potatoes in chili. Now it is a meal they request every winter. I love hearing from friends who have made it after the holidays and found it to be a lifesaver during busy weeks.

Freezer Meal Conversion

Chili freezes beautifully. Prepare the recipe as written then portion into freezer safe containers. Leave a little space at the top for expansion. Thaw overnight in the fridge and reheat gently on the stove. Stir as it heats for the creamiest texture.

This chili is hearty satisfying and adapts beautifully to what you have on hand. Make extra—leftovers are even better the next day.

Common Recipe Questions

→ Can I use fresh turkey instead of cooked?

Yes, brown ground turkey or chicken with the vegetables in the first step before continuing with the recipe.

→ How can I make this dish spicier?

For more heat, increase cayenne pepper or add a chopped chipotle pepper in adobo sauce during cooking.

→ What garnishes pair well with this chili?

Top with fresh cilantro, sliced green onions, diced avocado, or a squeeze of lime juice for added freshness and flavor.

→ Is this chili suitable for meal prep?

Absolutely. It keeps well in the fridge for up to four days and tastes even better as flavors meld over time.

→ Can I make this vegetarian?

Yes, simply omit the turkey and use vegetable broth to create a hearty vegetarian version with beans and vegetables.

→ What equipment do I need?

A large pot or Dutch oven, sharp knife, cutting board, wooden spoon, and can opener are needed for preparation.