Turkey + Sweet Potato Chili

One of the best comfort foods when the chilly weather makes its appearance is anything that is served in a bowl, is warm, and is best eaten with a big ‘ol spoon. This simple, gluten-free and grain-free Turkey and Sweet Potato Chili hits all the marks and makes the most delicious lunch or dinner! In just under one hour from start to finish you can have the perfect combo of hearty, satisfying and nutritious all in one meal.

I love the idea of combining a little heat (chili), acid (tomatoes), and sweet (potato). It’s the perfect balance of flavors all in one bowl! Plus, when simmered in my-go to low-sodium vegetable broth by Pacific Foods it brings out the flavors even more while adding in lots of extra vitamins and minerals. Top it all with a warm slice of (my favorite) Trader Joe’s gluten-free cornbread and you’ll find me in comfort food heaven!


Turkey + Sweet Potato Chili

Author: The Hungry Happy Mama


Prep time: 10 minutes

Cook time: 50 minutes


  • 1 tbsp olive or avocado oil
  • 1 lb ground turkey
  • 1 c sweet onion, chopped small
  • 3 c sweet potato, diced small
  • 2 14.5 oz cans diced tomatoes
  • 2 tbsp tomato paste
  • 3 c low sodium veggie broth
  • 1 15 oz can black beans, drained and rinsed
  • 3 large handfuls kale, roughly chopped
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • sea salt and pepper to taste


  1. In a large pot over medium heat, add the oil and the ground turkey. Using a spatula, break up the turkey while it cooks, about 10 minutes minutes. Once cooked through and no longer pink remove the turkey from the pan and set aside.
  2. In the same pot, add the onion and sweet potato and saute until the onion is slightly translucent and the sweet potato has just begun to soften, about 5 minutes. Make sure to stir frequently to prevent the onion from burning and sticking. Also, don’t let the sweet potato cook too long as it will result in mushy potato by the end.
  3. Next, add the ground turkey, diced tomatoes, tomato paste, broth and spices to the pot. Cover and bring the pot to a gentle simmer, about 10 minutes. Once simmering reduce the heat to low and let it cook for 20 minutes.
  4. Lastly, add the black beans and kale to the pot and stir to combine and cover once again. Cook for 5 more minutes before shutting off the heat.
  5. Allow the chili to cool slightly before serving.

Storing: chili will keep for up to 3-4 days in the fridge in a tightly sealed container. For a longer shelf life store in the freezer and re-heat on the stove-top when ready to serve.


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