Sweet Potato Turkey Chili {No Beans}

This is the BEST sweet potato turkey chili! This hearty dish is made with ground turkey and is perfect for a chilly night!

this recipe!

This post was originally published in October 2019 and has been updated for content.

Chili has always been one of my favorite Fall food items. It's warm, comforting and there are so many different varieties. This particular version was inspired by a tasty pumpkin chili that my sister makes and it's bursting with all of the best Fall flavors!

Serve this chili alongside your favorite cornbread or some crispy potato wedges!

🍠 Ingredient notes

• Sweet Potatoes - The sweet potatoes in this dish are steamed and then mashed before being added to the chili. It helps to thicken it while also providing amazing flavor.
• Ground Turkey - Either ground turkey or ground turkey breast can be used for this chili to provide a rich and hearty flavor that pairs well with the sweet potatoes. Alternatively, ground beef or chicken could also be used.

📋 Substitutions and variations

• Beans - If you like beans in your chili, add in one 14 ounce can of black beans, kidney beans or cannellini beans with the tomatoes.
• Extra Veggies - Try adding a chopped bell pepper, a small bag of frozen corn or a handful of chopped fresh kale with the tomatoes.
• Vegetarian - For a hearty vegetarian version of this sweet potato chili, substitute the ground turkey for two 14 ounce cans of garbanzo beans or your favorite plant based ground meat substitute.
• Spicy - Add a diced jalapeno or two with the red onion to spice this dish up a bit.

🔪 Step by step instructions

First, peel and cube the sweet potatoes and steam them using a steamer basket or an instant pot (See below for instructions on both!) While the sweet potatoes are cooking, peel and chop the onions and tomatoes and set them aside.

In a dutch oven or large pot on the stovetop cook the onions with the olive oil for a few minutes until they start to soften. Add in the ground turkey and seasonings and cook a few more minutes until the turkey is browned.

Add in the tomatoes and broth and let the mixture simmer while you finish the sweet potatoes. When the potatoes are done steaming, mash or puree them to your desired consistency.

Stir the sweet potatoes into the chili and bring it to a boil. Reduce the heat and let it simmer for 20-30 minutes until the chili has thickened slightly and the tomatoes are cooked.

Serve the chili with avocado slices if desired!

🍠 How to Steam Sweet Potatoes

I use two different ways to steam my sweet potatoes. Either an instant pot or a steamer basket in a pot on the stovetop. Below are the steps for either method so you can decide which option works best for you.

Instant Pot Method

1. Peel and chop the sweet potatoes into one inch cubes.
2. Place them in the inner pot with 1 cup of water.
3. Place the lid on and lock it into position, making sure the release valve is set to the "sealing" position.
4. Using the manual setting, set to high pressure for 10 minutes. Once it comes to pressure, it will seal and begin the cooking time.
5. Once the cook time is complete, carefully flip the release valve to the "venting" position to quickly release the pressure.

Stove Top Method

1. Peel and chop sweet potatoes into one inch cubes.
2. Add about one inch of water to a large pot and place a steamer basket inside.
3. Place the sweet potatoes in the steamer basket, cover it with a lid and place on the stovetop on medium high heat.
4. Simmer for 15-20 minutes until the sweet potatoes are soft and easily mashed.

⭐ Expert tips

• The sweet potatoes can either be mashed or pureed depending on the consistency that you prefer for your chili. For a more chunky chili, lightly mash the potatoes with a potato masher or the back of a serving spoon. For a smoother chili, process the potatoes through a potato ricer or puree them using an immersion blender.
• If you don't want to steam the sweet potatoes separately, you can peel and chop them and add them to the chili when you add the broth and tomatoes. You will simmer them in the chili until they are fork tender. Cooking times may be slightly longer.
• If you prefer a thicker chili, use only 2 ½ cups of chicken broth. Additional chicken broth can also be added if the chili is too thick.

⏲️ Make ahead and storage instructions

This chili can be made ahead of time if needed. Cool the chili completely and store it in an airtight container in refrigerator for 3-5 days or in the freezer for up to 4 months. Frozen chili should be defrosted in the refrigerator before heating. Chili can then be reheated in a large pot on the stovetop over medium heat or in the microwave in a microwave safe container.

🥘 More hearty soups

If you loved this recipe for sweet potato turkey chili, check out these other hearty soups that I know you will love too!

• Italian Wedding Soup
• Homemade Chicken Noodle Soup
• Creamy Tortellini Soup

Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made

📖 Recipe

Sweet Potato Turkey Chili

Amanda

This is the BEST sweet potato turkey chili! This hearty dish is made with ground turkey and is perfect for a chilly night!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Dishes

Cuisine American

Servings 6 servings

Calories 335 kcal

Ingredients

  

1x2x3x

• 2 pounds sweet potatoes
• 1 medium red onion
• 2 large tomatoes
• 2 Tablespoons olive oil
• 1 ½ pounds ground turkey
• 1 Tablespoon ground cumin
• 1 Tablespoon chili powder
• 1 Tablespoon garlic powder
• 1 ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 3 cups chicken broth
• Avocado for garnish optional

Instructions

 

• Peel and chop the sweet potatoes into one inch cubes and steam them using either an instant pot or a steamer basket (SEE NOTE BELOW).
• While the sweet potatoes are steaming, dice the onions and chop the tomatoes and set them both aside. 
• Heat a dutch oven or large pot on the stovetop over medium heat and add the olive oil and diced onions. Cook the onions, while stirring occasionally for 3-5 minutes until they start to soften and are slightly translucent.
• Add in the ground turkey, cumin, chili powder, garlic powder, salt and pepper and cook, stirring occasionally, for 5-7 minutes until the turkey is browned and cooked through. 
• Stir in the chopped tomatoes and chicken broth and reduce the heat to medium low. 
• Mash or puree the steamed sweet potatoes to the desired consistency and stir them into the chili.
• Bring the chili to a boil over medium high heat and then reduce the heat to medium low. Simmer for 20-30 minutes until the chili is slightly thickened and the tomatoes are cooked. 
• Serve topped with sliced avocado if desired. 

Notes

Recipe yields approximately 2 quarts of chili

• The sweet potatoes can either be mashed or pureed depending on the consistency that is preferred. For a more chunky chili, lightly mash the potatoes with a potato masher or the back of a serving spoon. For a smoother chili, process the potatoes through a potato ricer or puree them using an immersion blender.
• The sweet potatoes can be added directly to the chili without steaming them first. Peel and chop them and add them to the chili with the broth and tomatoes. Simmer until they are fork tender. Cooking times may be slightly longer.
• For a thicker chili, use only 2 ½ cups of chicken broth. Additional chicken broth can also be added if the chili is too thick.

How to Steam Sweet Potatoes

• INSTANT POT: Add peeled and cut sweet potatoes to the instant pot with 1 cup of water. Cover with the lid, set the steam valve to the "sealing" position and cook on manual pressure for 10 minutes. When the cooking time is completed, carefully flip the steam valve to the "venting" position to quickly release the pressure. 
• STEAMER BASKET: Add peeled and cut sweet potatoes to a steamer basket in a pot with approximately one inch of water. Cover the pot and bring the water to a simmer over medium-high heat. Cook for approximately 20 minutes until the sweet potatoes are fork-tender.

Substitutions and Variations

• Turkey - Either ground turkey or ground turkey breast can be used for this chili. Alternatively, ground beef or chicken could also be used. 
• Beans - Add in one 14 ounce can of black beans, kidney beans or cannellini beans with the tomatoes.
• Extra Veggies - Add a chopped bell pepper, a small bag of frozen corn or a handful of chopped fresh kale with the tomatoes.
• Vegetarian - For a hearty vegetarian version of this sweet potato chili, substitute the ground turkey for two 14 ounce cans of garbanzo beans or a plant based ground meat substitute.
• Spicy - Add a diced jalapeno or two with the red onion.

Make Ahead and Storage Suggestions

This chili can be made ahead of time if needed. Cool the chili completely and store it in an airtight container in refrigerator for 3-5 days or in the freezer for up to 4 months. Frozen chili should be defrosted in the refrigerator before heating. Chili can then be reheated in a large pot on the stovetop over medium heat or in the microwave in a microwave safe container.

Nutrition

Serving: 1.33cupsCalories: 335kcalCarbohydrates: 37gProtein: 31gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 1181mgPotassium: 1171mgFiber: 6gSugar: 9gVitamin A: 22396IUVitamin C: 22mgCalcium: 82mgIron: 3mg

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