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


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.
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Turkey Sweet Potato Chili
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
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
- 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!
The food is deliciously prepared here. I will cook it for my family.
We just bought turkey and sweet potatoes last night. Perfect timing! I can’t wait to make this chili. Thank you.
You’re welcome, I hope it came out great! 🙂