Turkey Sweet Potato Chili is a hearty and nutritious meal that is packed with protein and fiber. It tastes even better as leftovers, so meal prep is welcomed!

I wrote this recipe for a series I did for Sleep.com on recipes and foods that help support sleep. We know that lean meats (lookin’ at you, turkey) are excellent sources of tryptophan, the amino acid that helps produce serotonin and melatonin. That’s why that Thanksgiving meal can make us oh so sleepy. But other sleep-supporting superstars include vitamin C, magnesium, potassium, protein, and fiber — all of which this turkey sweet potato chili is very rich in thanks to ingredients such as sweet potatoes, bone broth, and kidney beans.

Is Turkey Chili Healthy?

This chili is not only fantastic for supporting a healthy sleep cycle, but also for incorporating a nutritious and filling meal that checks quite a few boxes.

One serving of this turkey sweet potato chili contains:

12g fiber (around 43% daily value)
23g protein (around 46% daily value)
74% of your daily value of vitamin A
50% of your daily value of vitamin C
26% of your daily value of iron
432% of your daily value of potassium

Health Benefits of turkey

Packed with protein
Rich in vitamin B3, vitamin B6, vitamin B12, selenium, and zinc
Low in fat

healthy turkey chili with sweet potatoes

How to Make Turkey Sweet Potato Chili

This protein-packed chili is loaded with fresh veggies, spices, rich bone broth, kidney beans, and fire-roasted tomatoes. I love to serve this chili over brown rice with a scoop of Greek yogurt, shredded cheddar cheese, and a squeeze of lime. For this chili, you’ll need:

Produce + Meat

ground turkey
red onion
carrots
bell pepper
garlic
sweet potatoes
Greek yogurt
lime
shredded cheddar

Pantry

olive oil
chili powder
ground cumin
paprika
dried oregano
fire-roasted tomatoes
bone broth
red kidney beans
salt and pepper

What to Serve With Turkey Chili

This turkey sweet potato chili is a meal on its own, straight from the bowl. You can make it even more satisfying and balanced by adding toppings such as shredded cheddar cheese, sour cream, Greek yogurt, avocado, or crushed tortilla chips. If you’re looking to serve this with a side dish or as a side dish, I suggest:

Cornbread
Garlic bread
Homemade biscuits
Brown or white rice
Quinoa
Southwestern salad
Corn and black bean salad
Homemade coleslaw
Jicama strawberry salsa
Vegetable quesadillas
Healthier nachos bar
Crispy zucchini tacos
Grilled cheese
Guacamole

How Long Does Turkey Chili Last in the Fridge?

Typically, it’s safe to say that any chili made with meat lasts up to 4 days in the fridge. If you were to make this chili without the meat, it would last up to a week.

I love making this turkey sweet potato chili for meal prep. True of most chilis, this turkey chili tastes even better the next day. Portion and store this chili in air-tight containers and enjoy for easy and nutritious meals throughout the week!

Variations of Turkey Sweet Potato Chili

I love this chili as-is, but here are some great variations you can make to suit different diets or ingredients you may not have on hand:

To make this chili paleo/Whole30-friendly, simply leave out the kidney beans and serve topped with lime and avocado.
If you do not have bone broth, chicken broth is absolutely fine to substitute.
Feel free to use any sweet potato variety. I like using Hannah sweet potatoes in soups and stews because I feel they retain their texture well and have a lovely creaminess to them.
If you are using a chili seasoning, you can use 2 tablespoons in place of all of the spices and dried herbs in this recipe.

We hope that you make and enjoy this Turkey Sweet Potato Chili! What are your favorite chili-making tips or secrets? Let us know in the comments below.

Turkey Sweet Potato Chili

Author: Tiffany
Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

Turkey Sweet Potato Chili is a hearty and nutritious meal that is packed with protein and fiber. It tastes even better as leftovers, so meal prep is welcomed!

Ingredients

Scale

2 tablespoons olive oil, divided
1 red onion, diced
2 carrots, diced
1 bell pepper, diced
1 pound ground turkey
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
1 28-ounce can diced fire-roasted tomatoes
2 cups chicken bone broth
1 medium Hannah sweet potato, peeled and diced
1 15-ounce can red kidney beans, drained and rinsed
Salt and pepper, to taste
Greek yogurt, lime, shredded cheddar, and/or brown rice, for serving

Instructions

Heat one tablespoon of olive oil in a large Dutch oven or pot. Once hot, add the diced onions, carrots, and bell pepper. Sauté the vegetables until they are softened and the onions are translucent, about 5-7 minutes.
Add in the remaining tablespoon of olive oil and the ground turkey. Crumble and cook the turkey until it is no longer pink. Season to taste with salt and pepper.
Stir in the garlic and cook until fragrant, another 2 minutes.
Stir in the chili powder, cumin, paprika, and oregano. Cook for 1-2 minutes, until very fragrant.
Stir in the tomatoes and chicken bone broth until completely combined. Bring the chili to a simmer, then stir in the sweet potatoes and kidney beans.
Cook the chili over a medium simmer until the potatoes are fork-tender and all of the flavors have melded, about 35-40 minutes.
Serve the chili over brown rice, if desired. Top with your favorite toppings such as Greek yogurt, lime juice, and shredded cheddar. Enjoy!