Scale

1 lb ground turkey

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 large sweet potato, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

2 cups chicken broth

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

½ tsp oregano

Salt and pepper, to taste

Optional: ¼ tsp cayenne for heat

Fresh cilantro for serving

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened.

2. Add garlic and cook 30 seconds until fragrant.

3. Add ground turkey and cook until browned, breaking it up as it cooks.

4. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using.

5. Add sweet potato, black beans, kidney beans, diced tomatoes, tomato sauce, and chicken broth. Stir well.

6. Bring to a simmer, then reduce heat and cook 25–30 minutes until sweet potatoes are tender and chili is thickened.

7. Taste and adjust seasoning.

8. Serve warm topped with cilantro (and optional sour cream, cheese, or avocado).

For thicker chili, mash a few sweet potato cubes in the pot.

Use ground chicken if you don’t have turkey.

This chili tastes even better the next day and freezes well.

Add corn for extra sweetness and texture.

Keywords: turkey chili with sweet potatoes, healthy turkey chili, bean chili recipe, easy weeknight chili