Sweet potato turkey chili is a stovetop pot of ground turkey, diced sweet potatoes, tomatoes, and corn. The measured base contains no beans, and its thickness comes partly from softened potato and a gentle simmer. Cut the potato cubes consistently so the largest piece does not remain firm while smaller pieces fall apart. This batch gives six small bowls, with cooking time guided by potato tenderness and fully cooked turkey.
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Why This Recipe Works
Browning the turkey before adding broth develops flavor and breaks the meat into smaller pieces. Sweet potato turkey chili then simmers in a tomato-and-broth base so the potatoes cook throughout. Chili powder and cumin season the whole pot without relying on a packet of seasoning.
Corn adds small pieces of sweetness alongside the potatoes. The canned tomato liquid remains in the pot, so draining it would remove part of the intended cooking liquid. A modest simmer keeps the cubes intact better than a hard rolling boil that throws the food around.
Ingredients for Sweet Potato Turkey Chili
Use one pound ground turkey and two medium sweet potatoes, peeled and diced into roughly half-inch cubes. Their total size affects the amount of chili, so keep the pieces small enough for the stated simmer. The tomatoes are one 14.5-ounce can, including its juices.
Sweet potato turkey chili uses one cup corn and two cups chicken broth. Fresh or frozen kernels work; frozen corn can go directly into the simmering base. The olive oil is an as-needed cooking ingredient, so use a small amount sufficient for your pot rather than treating it as a measured cup. Salt and pepper are adjusted after accounting for the broth.
Main Ingredients
- 1 lb ground turkey (Can substitute with other meats if desired.)
- 2 medium sweet potatoes, diced (peeled and cut into 1/2-inch cubes)
- 1 14.5-ounce can diced tomatoes (include the juices)
- 1 cup corn (Fresh or frozen.)
- 1 medium onion, diced (For flavor base.)
- 2 cloves garlic, minced (Enhances flavor.)
- 2 cups chicken broth (Can use low-sodium broth.)
- 1 tablespoon chili powder (Adjust for spiciness.)
- 1 teaspoon cumin (Adds depth to the flavor.)
- to taste Salt and pepper (Adjust according to preference.)
- as needed Olive oil for cooking (For sautéing.)
How to Make Sweet Potato Turkey Chili
Heat a little olive oil in a medium-large pot over medium heat. Cook the diced onion until softened, about four to five minutes, then add minced garlic briefly. Add the turkey and break it apart with a spoon as it cooks. Continue until the meat is cooked through, checking 165°F where a thermometer can read the thicker meat pieces.
Add the diced sweet potatoes, tomato can with its juices, corn, broth, chili powder, and cumin. Stir along the bottom to release any browned bits without leaving them stuck under the liquid. Bring to a gentle boil, then lower the heat to maintain a simmer with the lid partly covering the pot.
Simmer sweet potato turkey chili for about twenty-five to thirty minutes, stirring occasionally. Test the largest potato cube with a fork and continue if it is still firm. If the base reduces too quickly before the potatoes soften, cover more tightly and add a little hot water only as needed. Taste for salt and pepper after the potatoes are ready. For a thicker texture, mash a few cooked cubes against the side of the pot and stir them back in.
How to Serve
Divide sweet potato turkey chili into six small bowls and offer optional toppings separately. Cilantro, sour cream, or shredded cheese can finish a serving without changing the measured pot. Cornbread or a salad makes a useful accompaniment. For larger dinner portions, split the batch between fewer bowls rather than stretching six small portions into a promised full meal.
Storage
Cool sweet potato turkey chili promptly in shallow containers and refrigerate within two hours. Use refrigerated portions in three to four days and reheat to 165°F, stirring so the heat reaches the center. Freeze cooled portions for up to three months for quality, label the date, and thaw them in the refrigerator before reheating.
Check FoodSafety.gov cooking temperatures.
Tips and Variations
Choose a pot with room to stir without splashing. Very large potato chunks take longer than half-inch dice and make the time estimate less useful. Do not compensate for a firm center by simply increasing the flame; that can reduce the broth before the potatoes finish.
Sweet potato turkey chili can be loosened when reheating with a small splash of water or broth. Add it gradually, since softened potato also thickens the leftovers. Any added beans would be a separate variation; the ingredient list here intentionally keeps the original corn-and-potato base.
Frequently Asked Questions
Does sweet potato turkey chili contain beans?
No beans are included in this measured version. Its vegetables are sweet potatoes, corn, onion, garlic, and tomatoes.
Should I drain the tomatoes?
No. The 14.5-ounce can and its juices both go into the pot.
How small should the potato cubes be?
Aim for about half an inch and keep them similar, then test the largest piece for tenderness.
Can I use frozen corn?
Yes. Add the measured kernels to the simmering mixture and heat them through.
How can I thicken the pot?
Mash a few fully cooked potato cubes into the base, or simmer a little longer while watching the liquid.
More Recipes to Try
- Pressure Cooker Chicken Chili with Black Beans
- Slow Cooker Cheesy Chicken Chili
- Classic Mexican Horchata
- Roasted Green Beans with Garlic and Parmesan
Sweet Potato Turkey Chili
Ingredients
Main Ingredients
- 1 lb ground turkey Can substitute with other meats if desired.
- 2 medium sweet potatoes, diced peeled and cut into 1/2-inch cubes
- 1 14.5-ounce can diced tomatoes include the juices
- 1 cup corn Fresh or frozen.
- 1 medium onion, diced For flavor base.
- 2 cloves garlic, minced Enhances flavor.
- 2 cups chicken broth Can use low-sodium broth.
- 1 tablespoon chili powder Adjust for spiciness.
- 1 teaspoon cumin Adds depth to the flavor.
- to taste Salt and pepper Adjust according to preference.
- as needed Olive oil for cooking For sautéing.
Instructions
- Soften diced onion in a little oil, then briefly cook the garlic. Add turkey, crumble it, and cook through to 165°F.
- Stir in the 1/2-inch sweet potato cubes, the tomato can including liquid, corn, broth, chili powder, and cumin.
- Bring the pot to a simmer and partly cover. Cook 25–30 minutes, stirring from time to time.
- Check a large potato piece with a fork; continue simmering if firm. Prevent the broth from drying out before the potatoes finish.
- Taste and season. Mash a few cooked potato cubes into the chili if desired, then portion into six small bowls.
