Sweet Potato Chili Recipe

This sweet potato chili recipe is our favorite for many reasons! It’s inexpensive, it’s healthy, and crazy delicious. With a kick of spice and sweetness, sweet potatoes make the coziest chili ever. This recipe makes enough for dinner and lunch the next day. Get creative and add in your favorite spices, beans and enjoy all season long. 


Serves 6-8

2 Large Sweet Potatoes chopped
2 Tbs of Olive Oil
3 Tbs. of Taco Seasoning
2 Tbs. of Chili Powder
1/4 tbs. of Cinnamon
3 Cloves of Garlic
2 Cups of Water
2 Cups of Chicken or Vegetable Broth
1 Can of black beans
1 Can of Chickpeas
1 Pound of Ground Turkey (Use 1 1/2 pound or 2 if you want your chili more meaty.)
1 chopped onion

On medium heat add 1 tbs of oil in a large gumbo or deep stock pot. Once hot add in the turkey, onion, 1 tbs of chili powder, 1 tbs of taco seasoning and 1 clove of garlic.

Cook and stir for around 10 minutes or until turkey is browned. (You might need to add water to turkey if dries out while browning). Pour into bowl and set aside.

Add 1 tbs. of olive oil to the same pot and place in the chopped sweet potatoes. Add in 2 tbs of taco seasoning, 1/4 tbs of cinnamon, and 1 tbs of chili powder. Cook sweet potatoes for a couple of minutes to lightly brown.

Add in 2 cloves of garlic, the water and broth to the sweet potato pot and put on medium to a low boil. Salt and pepper. Boil until sweet potatoes are soft.

Using an immersion blender or hand blender puree the sweet potato mixture. (Put in a blender if or mash if you do not have a hand blender)

Add in the black beans and chickpeas and let simmer on low for a couple of minutes until beans are warm.

Spoon into serving bowls, top with sour cream and pepper. Avocado is also a great choice.

Save the extra in the fridge for up

2 Large Sweet Potatoes makes 2 Quarts of Chili

You can sub out the turkey meat and use Lentils as a vegetarian option and add in tomatoes!

Check the spice level on your taco seasoning. Change to 2 Tbs if yours is spicy and you want it mild.

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