Chipotle Turkey Sweet Potato Chili

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It’s time for some soul-warming Chipotle Turkey Sweet Potato Chili! This wholesome, crowd-pleasing recipe can be made either on the stovetop, in a slow cooker, or in your Instant Pot. Sweet potatoes stand in for beans in this recipe to make it Whole30-friendly but if you can’t imagine chili without beans, feel free to add some for additional fiber and protein.

Chili is always a good idea.

When it’s cold, all we want is chili. Especially after a long day of outdoor winter activities or chores like skiing, sledding, or shoveling snow. There’s just something about a big bowl of chili with just the right amount of spice that warms you from the inside out!

This turkey chili recipe is made without beans, substituting diced sweet potato to bulk up the recipe instead. If you’re not following a paleo diet or on a Whole30 (or you can’t possibly fathom chili without beans!) feel free to add a can of black beans or pinto beans.

Also, we provide directions for three different cooking methods below so that you can choose the best method to fit your needs. Whether you prefer the “set and forget it” method of a slow cooker, the efficiency of an Instant Pot, or the happy medium of simmering it on the stove, this sweet potato turkey chili recipe is a delicious dinner the whole family will enjoy!

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Ingredients in Chipotle Turkey Sweet Potato Chili Recipe

Cooking fat of choice – such as olive oil, avocado oil, or coconut oil.
Lean ground turkey – may substitute ground beef or chicken. We love ButcherBox for its quality meat options.
Garlic and onion
Fire-roasted diced canned tomatoes – we love the flavor of fire-roasted canned tomatoes but if you have regular canned tomatoes on hand, feel free to use those.
Sweet potato – butternut squash is a great substitute for sweet potatoes in this recipe.
Chicken broth – we love making homemade bone broth to keep in our freezer. Of course, you can use store-bought as well – Thrive Market’s chicken broth is a great option.
Spices – chili powder, dried oregano, and ground cumin. It’s important to use quality spices that aren’t outdated. Outdated spices will result in a bland dish.
Chipotle powder – The amount of chipotle powder in this recipe is pretty small but it packs a big punch and really makes the dish something special. However, if you’d like, you can substitute smoked paprika which will also give this sweet potato chili that smoky flavor.
Salt and pepper to taste
Chopped fresh cilantro, diced avocado, or lime wedges – optional, for topping.

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How to make Chipotle Turkey Sweet Potato Chili

Below you will find the full directions including how to make in the slow cooker and the Instant Pot. Here is how you make Chipotle Turkey Sweet Potato Chili on the stovetop.

Step 1: Heat oil in a medium or large pot set over medium-high heat. When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook for 5 minutes.
Step 2: Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
Step 3: Turn up the heat to high. Add tomatoes, sweet potatoes, broth, and seasonings and bring to a boil.
Step 4: Reduce heat to medium-low and simmer uncovered 10-15 minutes until chili is hot and sweet potatoes are tender. A longer simmer will intensify the flavors and leftovers are even better the next day.

Pro tip: For a thicker chili, simply add 3 tablespoons of tomato paste.

Confused about poultry labeling? Check this post out to learn all about how to choose the best chicken in the grocery store.

Can you freeze Chipotle Turkey Sweet Potato Chili

Yes! Make extras, you’ll be glad you did!

Whenever we make this turkey chili recipe in the Crock-Pot we ALWAYS double the recipe because it freezes exceptionally well. And why not cook once and eat twice?

To freeze this sweet potato chili recipe, prepare as directed and allow the chili to cool. After the chili has cooled down, we like to individually portion it out into freezer-friendly containers. Mark with the date and store in the freezer. For best flavor, we recommend enjoying freezer-friendly meals within 3 months.

To reheat, remove from the freezer and transfer to the refrigerator the night before or the morning of the day you plan to eat it. When you’re ready to eat, reheat in a saucepan over medium heat, stirring occasionally.

How to serve Sweet Potato Chili

This is a great recipe to serve a crowd, because everyone can customize it with their own toppings! We like to serve the sweet potato chili with diced avocado, fresh cilantro, and lime wedges. If you like some heat, feel free to add some hot sauce before serving. A dollop of sour cream and a sprinkle of shredded cheddar cheese is also quite scrumptious (note: not whole30).

Other chili recipes to try:

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Let’s Get Cookin’

Chipotle Turkey Sweet Potato Chili

Sweet potatoes stand in for beans in this hearty chili and are a nice compliment to the smoky chipotle pepper. It’s great served with diced avocado, fresh cilantro, and lime wedges. Feel free to double the batch and freeze some for future meals because it’s super freezer-friendly though the sweet potatoes will breakdown a bit after you thaw and reheat it.

Author: Jessica Beacom
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Cuisine: Paleo, Whole30, Dairy-Free

Ingredients

1 Tbsp. cooking fat of choice such as avocado oil or olive oil
1 lb. lean ground turkey
1 cup diced onion (about ½ large)
3 cloves garlic, minced
28-ounces fire-roasted canned diced tomatoes (may sub regular canned diced tomatoes)
1 medium sweet potato, peeled and cut into small cubes
2 cups chicken broth
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/4 – ½ tsp. chipotle powder (may sub smoked paprika)
Salt and pepper to taste
Optional Toppings: Chopped fresh cilantro, diced avocado, or lime wedges

Instructions

Stove top Directions

Heat oil in a medium or large pot set over medium-high heat.
When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
Turn up the heat to high. Add tomatoes, sweet potatoes, broth, and seasonings and bring to a boil.
Reduce heat to medium-low and simmer uncovered 10-15 minutes until chili is hot and sweet potatoes are tender. A longer simmer will intensify the flavors and leftovers are even better the next day.

Slow Cooker Directions

Heat oil in a medium saucepan set over medium-high heat.
When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
Transfer meat to the slow cooker. Add remaining ingredients; tomatoes through chipotle chili.
Cover and cook on LOW heat for 6-7 hours or until sweet potatoes are tender. Taste and season with salt and pepper before serving.
Serve with optional toppings, if desired.

Instant Pot Directions

Select the ‘Saute’ setting on the Instant Pot and add the oil.
When the oil starts to shimmer, add the ground turkey, breaking it up with a wooden spoon. Cook for 5 minutes.
Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through. Press ‘Cancel’.
Add remaining ingredients; tomatoes through chipotle chili.
Lock lid in place and cook on High Pressure for 10 minutes. Allow for 5-10 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release residual steam. Taste and season with salt and pepper before serving.
Serve with optional toppings, if desired

Notes

For a thicker consistency, add 3 tablespoons of tomatoes paste.

Nutrition

Serving Size: 1/4 recipe, about 1 1/2 cups
Calories: 311
Sugar: 9g
Sodium: 535mg
Fat: 12g
Carbohydrates: 15g
Fiber: 4g
Protein: 24g

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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

Chipotle Turkey Sweet Potato Chili originally appeared on TheRealFoodrds.com