Ground Turkey Chili

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Upgrade your dinner rotation with this Healthy Turkey and Sweet Potato Chili, a foolproof, one-pot win that balances smoky heat with a bright citrus finish for restaurant-quality flavor at home. It’s a nutrient-dense, family-approved powerhouse

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 382kcal

Author: Nora from Savory Nothings

Ingredients

Onion and turkey

1 tablespoon olive oil plus more as needed
1 medium yellow onion finely chopped, about 1 cup (Note 1)
1 pound lean ground turkey Note 2
salt and black pepper to taste

Aromatics & spices

3 cloves garlic minced
1 tablespoon tomato paste
2 tablespoons chili powder partially or fully substitute ground paprika for milder chili
4 teaspoons ground cumin or less to taste
1 teaspoon dried oregano
1 teaspoon cocoa powder or Worcestershire sauce or both - adds color and depth

Remaining ingredients

1½ cups chicken broth use 1 cup if you prefer a very thick chili
1 medium sweet potato peeled and diced small to about the size of pinto beans
1 (28-oz) can crushed tomatoes
1 (15-oz) can kidney beans rinsed and drained
1 (15-oz) can black beans rinsed and drained
1 tablespoon lime juice
1 teaspoon apple cider vinegar

For serving (optional but recommended)

chopped cilantro, sour cream, avocado, chopped red onion, extra lime juice, tortilla chips

Instructions

Build the Base:
Heat oil in a large pot over medium. Sauté onions for 6–8 minutes until golden (Note 3).
1 tablespoon olive oil, 1 medium yellow onion
Season & Brown:
Add turkey, salt, and pepper. Let it sit undisturbed for 2 minutes before stirring. Once no longer pink and liquid pools, blot it away with paper towels (Note 4). Add a splash more oil if needed and cook until the meat is well-browned.
1 pound lean ground turkey, salt and black pepper
First Deglaze:
Pour in ⅓ cup water. Scrape up all the browned bits from the bottom so they coat the meat.
Bloom Aromatics:
Lower heat to medium. Add garlic, tomato paste, spices, and cocoa/Worcestershire. Stir constantly for 30–90 seconds until fragrant and darkened (Note 5).
3 cloves garlic minced, 1 tablespoon tomato paste, 2 tablespoons chili powder, 4 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon cocoa powder
Simmer:
Add broth and scrape the pot again. Stir in sweet potatoes, tomatoes, and beans. Simmer covered for 30–90 minutes until potatoes are tender (the longer the better!)
1½ cups chicken broth, 1 medium sweet potato, 1 (28-oz) can crushed tomatoes, 1 (15-oz) can kidney beans, 1 (15-oz) can black beans
Finish:
Uncover and simmer 5–10 minutes to thicken. Stir in lime juice and vinegar. Adjust salt and lime to taste, then let rest for a few minutes before serving with your favorite toppings.
1 tablespoon lime juice, 1 teaspoon apple cider vinegar, chopped cilantro, sour cream, avocado, chopped red onion, extra lime juice, tortilla chips

Notes

Note 1: For extra-low prep, you can use 1 cup frozen diced onion. You can also use frozen diced sweet potatoes and pre-minced garlic if you need a no-chop dinner!
Note 2: Use 93% lean ground turkey, fat-free/99% lean gets too dry.
Note 3: Don't rush the onions! You want them lightly golden for sweetness, otherwise the chili can taste a bit flat.
Note 4: Blotting the liquid is the only way to get turkey to actually brown. If you leave the liquid, the meat just "steams" and stays gray.
Note 5: This is the "fragrance test." If the spices don't smell rich and toasted after a minute, give them another 30 seconds.

The recipe makes 6 servings to go with toppings and a side like cornbread, dinner rolls or cooked rice. If I serve the chili by itself, it's closer to 4 servings for our family, but this depends on appetites.

You can easily double the chili for a crowd, just use a large enough pot.

Nutrition