When comfort food meets nutrition, magic happens—and this Sweet Potato Turkey Chili is proof. Packed with lean protein, hearty sweet potatoes, and fiber-rich black beans, this warming dish is a nourishing twist on classic chili that’s perfect for chilly evenings, meal prep Sundays, or a simple one-pot family dinner.
What makes this chili so special? It starts with sautéed lean ground turkey and aromatic onions, seasoned with bold, smoky taco spices that bring depth to every bite. Then come the sweet potatoes, simmered until tender and partially blended to create a naturally creamy, slightly sweet base that balances the savory heat. A splash of chicken stock adds richness, while garlic brings warmth and flavor from the inside out.
Toss in some black beans for a satisfying dose of plant-based protein and fiber, and you’ve got a chili that’s not just delicious but also incredibly balanced. Each bowl is finished with a dollop of coconut yogurt, adding a cool, tangy contrast that makes this meal feel both hearty and refreshing.
Whether you’re fueling up for a busy week, looking for a cozy meal to share, or just want something comforting that doesn’t weigh you down, this Sweet Potato Turkey Chili is your new go-to. It’s simple to make, full of feel-good ingredients, and just as good the next day—if not better.
Recipe
Serves 5
1 yellow onion, sliced
1½ lbs. (680g) ground turkey, lean
2 tbsp. taco seasoning
24 oz. (680g) sweet potatoes, chopped into small pieces
3 cloves garlic, minced
16-24 oz. (480-720ml) chicken stock (start with 16 oz, add more if needed)
1 can (14 oz. / 400g) black beans, drained & rinsed
5 tbsp. coconut yogurt, for serving
How to Prepare
Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add onion, turkey, and 1 tbsp. taco seasoning. Cook, adding tablespoons of water as needed to keep the turkey moist until it is browned and the onions are soft. Remove and set aside.
In the same pot, add sweet potatoes and the remaining 1 tbsp. taco seasoning. Stir to coat.
Once the sweet potatoes start to brown, add garlic, 16 oz (480ml) water, and stock. Bring to a boil and simmer for 10 minutes, or until the sweet potatoes are very soft.
Use an immersion blender to puree the mixture to your desired consistency, leaving some sweet potato chunks if you like. Return the browned turkey to the pot, add black beans, and stir to combine. Simmer for a few minutes, adjusting seasoning if needed.
Serve each dish with a tablespoon of Coconut yogurt.
