Turkey Sweet Potato Chili

5 from 17 votes

This turkey sweet potato chili is delicious, flavorful, and comes together in 30 minutes. It's also a great meal prep or freezer meal option!

Prep Time10

Cook Time20

Course: Soup

Cuisine: American

Servings:

Calories: 289kcal

1 tablespoon olive or avocado oil
1 lb lean ground turkey
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 -2 medium sweet potato, chopped
1 jalapeño, seeded and diced
1 teaspoon paprika
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon kosher salt
2 teaspoon garlic powder
28 oz crushed tomatoes (we prefer fire-roasted)
1 can Great Northern beans, drained
3 cups chicken broth
Juice from 1 lime
Optional toppings: tortilla chips, fresh cilantro, chopped green onions, diced avocado, shredded cheese, sour cream or Greek yogurt.

Start by chopping the onion, bell pepper, and sweet potato into small pieces and dicing the jalapeño.
Heat the oil in a large pot over medium heat. Add the ground turkey. Stir occasionally until the ground turkey is no longer pink and is cooked through completely. Break the turkey up into small pieces with a spatula or wooden spoon as it cooks.
Next, add the bell pepper, onion, sweet potato, jalapeño, and all of the spices to the pot. Stir until the vegetables and turkey are evenly coated with the spices and cook for 2-3 minutes.
Next, add the crushed tomatoes, beans, and chicken broth. Bring the mixture to a boil, then cover and reduce the heat to maintain a gentle simmer. Continue to simmer for 10-15 minutes or until the sweet potatoes are easily pierced by a fork.
Add the lime juice to the pot. Stir well to combine.
Top with your favorite chili toppings! Some ideas include cilantro, green onion, avocado, cheese, sour cream, and corn chips.

This soup is gluten-free and dairy-free depending on the toppings you choose.
If you want to make this soup vegan or vegetarian, simply swap the ground turkey with another can of beans and swap the chicken broth with vegetable broth. Select vegan and/or vegetarian toppings.
We recommend letting the soup cool to room temperature, transferring it to an airtight container, and storing it in the fridge. This recipe will stay good in the fridge for up to 4 days.