High-Protein Turkey Chili With Sweet Potatoes – Hearty, Simple, and Satisfying

This turkey chili is warm, bold, and deeply satisfying without feeling heavy. It’s the kind of weeknight recipe that tastes like it simmered all day, but it comes together in under an hour. Lean ground turkey brings plenty of protein, and sweet potatoes add natural sweetness and a velvety texture.

Each bite balances smoky chili spices with a hint of heat and a touch of sweetness. It’s great for family dinners, meal prep, or game day—no fuss, just good food.

Print Pin

High-Protein Turkey Chili With Sweet Potatoes - Hearty, Simple, and Satisfying

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Ingredients

• 1.5 pounds lean ground turkey (93% or 99% lean)
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium chicken or vegetable broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon (optional but recommended)
• 1/4 to 1/2 teaspoon cayenne pepper (optional for extra heat)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Toppings (optional): Greek yogurt or sour cream, shredded cheddar, avocado, scallions

Instructions

• Prep your vegetables. Peel and cube the sweet potatoes.Dice the onion and bell pepper, mince the garlic, and chop the jalapeño if using.
• Brown the turkey. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey, season with salt and pepper, and cook, breaking it up, until no longer pink and lightly browned, about 5–7 minutes.
• Sweat the aromatics. Add onion, bell pepper, and jalapeño. Cook until softened, 4–5 minutes.Stir in garlic and cook 30 seconds until fragrant.
• Toast the spices. Add chili powder, cumin, smoked paprika, cinnamon, and cayenne. Stir for 30–60 seconds to bloom the spices.
• Add the base. Stir in crushed tomatoes, broth, and the sweet potato cubes. Bring to a gentle boil, then reduce to a simmer.
• Simmer until tender. Cover partially and cook 20–25 minutes, stirring occasionally, until sweet potatoes are tender but not falling apart.
• Add the beans. Stir in black beans and kidney beans.Simmer another 5–10 minutes so the flavors meld. Adjust thickness with a splash of broth if needed.
• Finish and season. Stir in lime juice. Taste and adjust salt, pepper, and heat to your liking.
• Serve. Ladle into bowls and top with cilantro, a dollop of Greek yogurt, a sprinkle of cheese, avocado, or scallions.

What Makes This Special

This chili leans rich and hearty without being greasy or oversalted. Sweet potatoes bring more than flavor—they add fiber, potassium, and color.

The spice blend is simple but layered, with chili powder, cumin, smoked paprika, and a little cinnamon to tie it together. Beans add extra protein and texture, while tomatoes and broth keep everything saucy and spoonable. It’s adaptable, freezer-friendly, and tastes even better the next day.

Shopping List

• 1.5 pounds lean ground turkey (93% or 99% lean)
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium chicken or vegetable broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon (optional but recommended)
• 1/4 to 1/2 teaspoon cayenne pepper (optional for extra heat)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Toppings (optional): Greek yogurt or sour cream, shredded cheddar, avocado, scallions

How to Make It

1. Prep your vegetables. Peel and cube the sweet potatoes.

   Dice the onion and bell pepper, mince the garlic, and chop the jalapeño if using.

2. Brown the turkey. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey, season with salt and pepper, and cook, breaking it up, until no longer pink and lightly browned, about 5–7 minutes.
3. Sweat the aromatics. Add onion, bell pepper, and jalapeño. Cook until softened, 4–5 minutes.

   Stir in garlic and cook 30 seconds until fragrant.

4. Toast the spices. Add chili powder, cumin, smoked paprika, cinnamon, and cayenne. Stir for 30–60 seconds to bloom the spices.
5. Add the base. Stir in crushed tomatoes, broth, and the sweet potato cubes. Bring to a gentle boil, then reduce to a simmer.
6. Simmer until tender. Cover partially and cook 20–25 minutes, stirring occasionally, until sweet potatoes are tender but not falling apart.
7. Add the beans. Stir in black beans and kidney beans.

   Simmer another 5–10 minutes so the flavors meld. Adjust thickness with a splash of broth if needed.

8. Finish and season. Stir in lime juice. Taste and adjust salt, pepper, and heat to your liking.
9. Serve. Ladle into bowls and top with cilantro, a dollop of Greek yogurt, a sprinkle of cheese, avocado, or scallions.

Keeping It Fresh

Refrigerate: Cool completely, then store in airtight containers for up to 4 days.

The flavors deepen overnight. Reheat gently on the stove or in the microwave with a splash of broth if it thickens.

Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge or reheat from frozen on low, stirring occasionally.

Add fresh lime juice and cilantro after reheating to brighten it up.

Meal prep tip: Store toppings separately so they stay fresh and crisp. Pack lime wedges for easy finishing touches.

Why This is Good for You

• High protein: Lean turkey supplies muscle-friendly protein without excess saturated fat.
• Balanced carbs and fiber: Sweet potatoes and beans offer slow-digesting carbs and fiber for steady energy and fullness.
• Micronutrient-rich: Sweet potatoes bring beta-carotene; tomatoes add lycopene; beans provide iron, potassium, and folate.
• Lower sodium, big flavor: Using low-sodium broth and relying on spices, lime, and cilantro keeps flavor high and salt lower.

What Not to Do

• Don’t skip browning the turkey. Color equals flavor, and it builds the base of the chili.
• Don’t rush the simmer. The sweet potatoes need enough time to soften and absorb the spices.
• Don’t overload with liquid. Start with 1 cup broth and add more only if needed; you want a thick, hearty chili.
• Don’t add lime too early. Acidity can dull if cooked too long. Stir it in at the end for brightness.
• Don’t forget to taste. Adjust salt, heat, and acidity before serving; it makes all the difference.

Recipe Variations

• No-bean version: Skip the beans and add an extra sweet potato or a cup of diced butternut squash.
• Extra heat: Use chipotle peppers in adobo for smoky heat, or add a pinch of crushed red pepper.
• Veggie boost: Stir in chopped zucchini, corn, or spinach during the last 5 minutes.
• Different protein: Swap turkey for lean ground chicken or crumbled tofu for a vegetarian twist (use veggie broth).
• Thicker, richer finish: Mash a few sweet potato cubes against the pot side to naturally thicken the chili.
• High-protein topping: Top with a spoonful of plain Greek yogurt and a sprinkle of pumpkin seeds.

FAQ

Can I make this in a slow cooker?

Yes.

Brown the turkey and sauté the aromatics on the stove first for best flavor. Transfer to a slow cooker with the remaining ingredients (except lime and cilantro) and cook on Low for 6–7 hours or High for 3–4 hours. Stir in lime and cilantro just before serving.

How can I make it spicier without changing the flavor too much?

Add cayenne a little at a time, or include a minced jalapeño with the seeds.

A spoonful of adobo sauce from canned chipotles also boosts heat while keeping a smoky balance.

What if my chili is too thick?

Stir in more broth, a few tablespoons at a time, until it reaches your preferred consistency. Warm it through and recheck seasoning.

What if it’s too thin?

Simmer uncovered for 5–10 minutes to reduce. You can also mash some sweet potato cubes into the chili to thicken naturally.

Can I make it ahead?

Absolutely.

This chili tastes even better the next day. Store in the fridge and reheat gently, adding a squeeze of lime to refresh the flavors.

How do I keep it lower in sodium?

Use no-salt-added tomatoes, low-sodium broth, and rinse your beans thoroughly. Season with salt at the end and rely on spices and lime to boost flavor.

Is cinnamon necessary?

No, but it adds warmth and a subtle sweetness that complements the sweet potatoes.

If you’re unsure, start with a pinch and adjust next time.

What should I serve with it?

It’s great on its own, but you can add cornbread, brown rice, quinoa, or a simple green salad. Tortilla chips make a nice crunchy topping.

In Conclusion

This High-Protein Turkey Chili with Sweet Potatoes brings comfort, nutrition, and big flavor in one pot. It’s easy to customize, easy to store, and easy to love.

With simple ingredients and a smart spice blend, it fits busy weeknights and cozy weekends alike. Make a batch, stash some in the freezer, and you’re set for satisfying meals anytime.