Sweet Potato Chili (with Ground Turkey or Beef!)

A large pot of chili with a wooden cooking spoon scooping out a spoonful.

5 from 1 vote

Sweet Potato Chili (with Ground Turkey or Beef!)

This easy Sweet Potato Chili is comfort food in a bowl! It's a one pan dinner recipe made with healthy, budget-friendly ingredients like ground meat (beef or turkey work great!), black beans, canned tomatoes, and plenty of spices for tons of flavor. Dinner will be simmering on the stove in just 20 minutes of hands on time, making your whole house smell like fall.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Soup

Cuisine: American

Servings:

Calories: 279kcal

Author: Misty

Equipment

Large dutch oven or pot (6-7 quarts)

Ingredients

1 tablespoon olive oil
1 ½ pounds ground turkey or lean ground beef
1 bell pepper (any color) diced (about 1 cup)
½ onion medium diced (about ½ cup)
1 ½ tablespoon garlic minced, about 4 cloves
1 tablespoon chipotle chili powder
2 teaspoon smoked paprika
2 teaspoon ground cumin
2 teaspoon kosher salt
1 teaspoon Mexican oregano
½ teaspoon ground cinnamon
½ teaspoon black pepper
½ -1 teaspoon cayenne optional, adjust to taste
1 (28 oz) can crushed tomatoes
32 ounces beef broth
2 (15 oz) cans black beans drained and rinsed
1 (15 oz) can pumpkin puree not pumpkin pie filling!
1 ½ lbs sweet potatoes peeled and diced into ½ inch cubes

Toppings (optional)

Shredded cheese, sour cream, avocado, cilantro, green onion, or tortilla chips

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the ground meat, bell pepper, and onion. Cook, breaking up the meat as it browns, until the meat is fully cooked and the vegetables are softened.
*This meat chopper is my favorite tool for cooking ground meat!
1 tbsp olive oil, 1 ½ pounds ground turkey or lean ground beef , 1 bell pepper (any color), ½ onion
Add the minced garlic and spices. Cook for 30-60 seconds, stirring constantly.
1 ½ tbsp garlic, 1 tbsp chipotle chili powder, 2 tsp smoked paprika, 2 tsp ground cumin, 2 tsp kosher salt, 1 tsp Mexican oregano, ½ -1 tsp cayenne, ½ tsp ground cinnamon, ½ tsp black pepper
Stir in the tomatoes for 30 seconds. Add the broth, beans, pumpkin purée, and sweet potatoes. Stir well, cover, and bring it to a simmer. Once simmering, cook for about 1 hour, stirring occasionally.
*Once it is simmering, you may need to reduce the heat to med-low or low, depending on your stove. It should maintain a gentle simmer for the entire cooking time. It should not boil, or it may burn.
1 (28 oz) can crushed tomatoes, 32 ounces beef broth , 2 (15 oz) cans black beans, 1 (15 oz) can pumpkin puree, 1 ½ lbs sweet potatoes
The chili is ready once the sweet potatoes are tender. Serve warm with the toppings of your choice.
Shredded cheese, sour cream, avocado, cilantro, green onion, or tortilla chips

Notes

Tips and Tricks

Make sure to use a pot that is at least 6 quarts. I can tell you from experience that stirring this in a 5 quart pot is really difficult 😂
Use bone broth for extra high protein!
If using ground beef, choose a package that is 90/10 or leaner.
For the fastest prep time, use the vegetable chopper we share in the post. What a time saver!

Storage instructions: Store in an airtight container in the fridge for 3-5 days. Reheat on the stove over medium/med-low heat or in the microwave in 30-60 second increments until warmed through.

Freezer instructions: Cool the chili completely, then store in an airtight container (we love using Souper Cubes so we have individual portions ready). Freeze for 2-3 months. Thaw overnight in the fridge or for several hours at room temperature. Reheat on the stove over medium/med-low heat or in the microwave in 30-60 second increments, stirring often. If it is thicker than desired, you can add a splash of broth to loosen it up.

Slow cooker instructions: Cook the meat, veggies, and spices as directed through step 2. Pour this mixture into the slow cooker. Add the tomatoes, broth, beans, pumpkin puree, and sweet potatoes to the slow cooker. Stir to combine. Cook on low for 6-8 hours or on high for 4-6 hours, stirring occasionally, or until the sweet potatoes are tender and the flavors are deepened.

Nutrition