This perfectly spiced Turkey Sweet Potato Chili has all the flavors of autumn with the cozy comfort of a warm bowl of chili.
Fall-themed chili’s are the best kind of chili’s. My entire family absolutely loved the taste of this healthy turkey chili that had just the right amount of heat without adding cayenne pepper or hot sauce. The apples and sweet potatoes cut the heat from the peppers and the pumpkin spice adds both a fall aroma and a bit of spice to this great recipe.
For another chili perfect for autumn, make my tried and true Pumpkin Chili!
What do I need to get started?
- Olive oil.
- Ground turkey. I used this over ground beef for a lighter chili, but you can use whichever ground meat you choose.
- Bell peppers.
- Granny Smith apples. Do not skip this – the apples cut the heat with a sweetness for the perfect balanced chili!
- Tomato paste.
- Chili powder.
- Pumpkin spice. You can make a homemade version of this with ground cinnamon, ginger, nutmeg, and allspice.
- Salt and black pepper.
- Diced tomatoes. Crushed tomatoes are another option.
- Turkey stock – you can use chicken stock as well if you cannot find turkey.
- Sweet potatoes.
- Red kidney beans.
How to make Turkey Sweet Potato Chili
Start by heating olive oil in a large pot or dutch oven over medium heat. Brown the turkey and then remove to a plate using a slotted spoon, reserving the fat.
In that same dutch oven, add the onions and cook until soft and translucent. Add the bell pepper and Granny Smith apples and cook until tender.
Add the tomato paste, chili powder, and spices and stir to combine. Stir in the diced tomatoes and chicken stock, following by the sweet potatoes and kidney beans.
Cover and cook over medium low heat, or until the sweet potatoes are soft. This will take about 20-25 minutes. Serve hot.
Storage and Freezing
Turkey Sweet Potato Chili can be stored in the refrigerator in an airtight container for up to 5 days. These make great leftovers, so make a double batch if need be!
Chili can be frozen for up to 3 months in a freezer safe container. Bring to room temperature then heat up on the stove or in the microwave. Cook up a double batch and freeze one for an easy dinner one day!
Frequently Asked Questions
Yes, you can either replace the kidney beans with black beans for a black bean chili, or you can keep them both.
This recipe can absolutely be made in the slow cooker. Here is a recipe for a Slow Cooker Turkey Sweet Potato Chili.
You can use any ground meat you would like in this recipe, or leave the meat out altogether and replace the chicken stock with vegetable stock for a vegetarian chili.
This is a great chili for meal prep! It is healthy and stores well and so full of flavor that you won’t tire of eating it.
Best Chili Toppings
There are so many great toppings for this Sweet Potato Chili recipe!
- Sour cream.
- Green onion.
- Fresh herbs – thyme and sage work best.
- 3 tablespoons olive oil
- 1 lb ground turkey
- 1 medium sized onion, diced
- 2 green bell peppers, diced
- 3 Granny Smith apples, diced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 1/2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 14.5oz can diced tomatoes
- 2 cups turkey stock, or chicken stock
- 3 small sized sweet potatoes, peeled and diced large
- 16oz can red kidney beans, drained and rinsed
- In a large dutch oven, heat the olive oil over medium high heat and add the ground turkey. Brown the turkey until no longer pink, remove the turkey from the pan using a slotted spoon reserving the fat.
- In the same dutch oven over medium heat, cook the onion until soft, add the bell pepper and granny smith apples and cook until tender, about 5 minutes.
- Add the tomato paste, chili powder, pumpkin spice, browned turkey, salt and pepper to the vegetables and stir until combined. Stir in the diced tomatoes, and turkey stock, add the sweet potatoes and kidney beans and stir.
- Cover and cook over medium low heat until the sweet potatoes are tender, about 20 minutes. Serve hot and garnish with sour cream if desired.
Nutrition InformationYield 6 Serving Size 1 bowl
Amount Per Serving Calories 498Total Fat 23gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 84mgSodium 711mgCarbohydrates 45gFiber 11gSugar 17gProtein 31g