If you’re craving a hearty, comforting bowl of chili that doesn’t require a dozen ingredients or hours in the kitchen, you’re going to love this Rockin’ 5 Ingredient Sweet Potato Turkey Chili Recipe. It’s simple, quick, and packed with flavor — perfect for those busy weeknights when you want something wholesome without the fuss. Plus, the sweet potatoes add a subtle sweetness and creaminess that totally elevate this turkey chili to the next level. Keep reading, and I’ll share all my best tips to make sure your chili turns out absolutely amazing!
Why You’ll Love This Recipe
- Simple & Quick: Only five main ingredients, making it super easy to throw together on a busy night.
- Unique Flavor Twist: The sweet potatoes add a lovely natural sweetness and creaminess that balances the spices perfectly.
- Nutritious & Filling: Loaded with protein, fiber, and vitamins, it’s a wholesome meal your whole family will enjoy.
- Customizable Heat Level: You control the spice with just a pinch of cayenne — perfect if you like it mild or spicy!
Ingredients You’ll Need
The magic in this Rockin’ 5 Ingredient Sweet Potato Turkey Chili Recipe comes from ingredients you likely have on hand or can easily find. The sweet potatoes hold everything together with a creamy texture, and the turkey keeps it light but satisfying. Here’s a quick look at what you’ll need and a little tip for each.
- Oil: Use a neutral oil like canola or vegetable — I like olive for a bit more flavor.
- Yellow Onion: Sliced for sweetness and depth; caramelizing a bit makes all the difference.
- Ground Turkey: Lean turkey works best for a healthier chili, but some fat keeps it juicy.
- Chili Powder & Taco Seasoning: These spices bring robust flavor with minimal effort — I use store-bought taco seasoning to save time.
- Sweet Potatoes: Peeled or unpeeled, chopped small — including the peel adds extra fiber and texture!
- Garlic: Fresh cloves add that essential savory punch.
- Water & Broth: Starting with broth adds depth, but water helps keep calories down and lets you control thickness.
- Black Beans: Adds texture, protein, and fiber — you can use canned for convenience, just rinse well.
- Cayenne Pepper: Adjust to your heat preference; this small pinch brings a nice kick without overwhelming.
Variations
One of the reasons I love this Rockin’ 5 Ingredient Sweet Potato Turkey Chili Recipe is how easy it is to make your own. I’ve played around with a few variations that really make it your own, whether you want it spicier, vegetarian, or a little heartier.
- Spicy Upgrade: I sometimes add an extra pinch of cayenne or a diced jalapeño when cooking the onions for a fiery kick that wakes up the senses.
- Vegetarian Version: Swap ground turkey for extra beans or lentils and use vegetable broth instead. You won’t miss the meat one bit — promise!
- Extra Veggies: Toss in chopped bell peppers or zucchini when adding sweet potatoes for more color and nutrition.
- Chunky or Smooth: Blend the chili partially or fully to suit your texture preference — I like mine creamy but with some bite.
How to Make Rockin’ 5 Ingredient Sweet Potato Turkey Chili Recipe
Step 1: Brown the Turkey and Sauté the Onion
Start by heating your oil over medium-high heat in a heavy, deep pot — I use my favorite Dutch oven for this. Toss in the sliced onion, ground turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. Stir frequently, adding a splash of water if the turkey starts to stick, to keep it moist and break it into crumbles. When the turkey is browned and the onions are soft and slightly caramelized, scoop everything out and set aside. This step builds the foundational flavors, so don’t rush—those caramelized bits make all the difference.
Step 2: Cook the Sweet Potatoes and Build Your Base
Using the same pot with those delicious browned bits left behind, add your chopped sweet potatoes along with the remaining chili powder and taco seasoning. Stir so the potatoes get coated and start to brown just a bit — I like this to add a little extra flavor in the background. After a few minutes, toss in the garlic, then add 2 cups water and 2 cups broth. Bring to a gentle boil, then lower the heat and let it simmer for about 10 minutes until the sweet potatoes are very soft. This step softens the sweet potatoes perfectly and helps create that creamy texture.
Step 3: Purée and Combine the Chili
Here’s where the magic happens: use an immersion blender directly in your pot to purée the sweet potato mixture to your preferred smoothness. If you don’t have an immersion blender, carefully transfer it in batches to a blender and purée, then return to the pot. Once smooth, stir the browned turkey back in along with the black beans and cayenne pepper. Give everything a good stir and simmer for a few more minutes to let the flavors meld together wonderfully.
Pro Tips for Making Rockin’ 5 Ingredient Sweet Potato Turkey Chili Recipe
- Don’t Skip Browning: Take your time browning the turkey and onions to develop deep, rich flavors that carry through the chili.
- Use an Immersion Blender: It’s a life saver and makes the process super easy—plus, you can control how smooth you want it.
- Peeling Sweet Potatoes is Optional: Leaving the peel on saves time and adds extra fiber—just give them a good wash.
- Adjust Liquid as Needed: If your chili feels too thick while cooking, add a splash more broth or water to keep the texture perfect.
How to Serve Rockin’ 5 Ingredient Sweet Potato Turkey Chili Recipe
Garnishes
I like to keep garnishes simple and fresh here. A dollop of sour cream or Greek yogurt adds creaminess and cools down the spice, while some chopped fresh cilantro brings brightness. Sometimes, I toss on a handful of shredded cheese or diced avocado for extra indulgence. You can’t go wrong with a squeeze of lime juice either—it really lifts the whole bowl.
Side Dishes
When I serve this chili, I often go with a side of warm cornbread or tortilla chips to scoop it up. A simple green salad or steamed veggies add freshness and balance the meal. Sometimes, I even use it as a filling for baked sweet potatoes or serve it over rice to stretch it out for extra hungry guests.
Creative Ways to Present
For special occasions or meal prep, I love serving this chili in individual bread bowls—that always feels fun and cozy! Another cool idea is layering it as a chili dip in a clear glass bowl with cheese, sour cream, and green onions on top for parties. Trust me, it disappears quickly no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in an airtight container in the fridge for up to 4 days. I usually portion mine into single-serving containers for quick lunches or easy dinners later in the week.
Freezing
This chili freezes beautifully, making it a perfect make-ahead meal. Just cool completely, transfer to freezer-safe containers or bags, and it will keep for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
I reheat leftovers gently on the stove over medium-low heat, stirring occasionally to keep it from sticking. Adding a splash of broth or water while reheating helps revive the creamy texture, making it taste just as fresh as when first made.
FAQs
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Can I make this chili in a slow cooker?
Absolutely! Brown the turkey and sauté the onions first to build flavor, then transfer everything to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, adding the broth and water at the start. You might want to puree the sweet potatoes separately before adding for the best texture.
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Is this recipe gluten-free?
Yes, it can easily be gluten-free as long as your taco seasoning and broth don’t contain gluten. I recommend checking labels or making your own homemade taco seasoning to be sure.
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Can I use ground beef instead of turkey?
You definitely can! Ground beef will make the chili richer and heartier, so feel free to adjust the seasoning and liquid accordingly. Just brown it the same way as the turkey.
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What can I use if I don’t have an immersion blender?
No immersion blender? No worries! Carefully transfer the cooked sweet potato mixture in batches to a regular blender and puree until smooth, then return it to the pot. Just be cautious with the hot liquid to avoid splatters.
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Is it okay to leave the sweet potato skins on?
Totally! Leaving the skins on saves prep time and adds extra fiber and nutrients. Just be sure to wash them well before chopping.
Final Thoughts
I absolutely love how this Rockin’ 5 Ingredient Sweet Potato Turkey Chili Recipe turns out every time I make it. It’s the kind of meal that feels like a warm hug, but without the lengthy ingredient list or complicated steps. Whether you’re feeding a hungry family or want a nourishing freezer-friendly dinner, this recipe hits all the right notes. Give it a try—you’ll enjoy how easy and satisfying homemade chili can be, and I’m betting it’ll become a go-to in your kitchen like it has in mine!
Print
Rockin’ 5 Ingredient Sweet Potato Turkey Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Rockin’ 5 Ingredient Sweet Potato Turkey Chili is a hearty, flavorful dish combining tender ground turkey, sweet potatoes, black beans, and a blend of chili spices. The recipe is simple yet satisfying, perfect for a comforting weeknight meal, and uses an immersion blender to create a creamy texture without extra cream or cheese.
Ingredients
Main Ingredients
- 1 tablespoon oil
- 1 yellow onion, sliced
- 1 1/2 lbs. ground turkey
- 3 sweet potatoes, chopped into small pieces (peel left on)
- 3 cloves garlic
- 1 14-ounce can black beans
Spices & Liquids
- 2 tablespoons chili powder
- 2 tablespoons taco seasoning
- 2 cups water
- 2-3 cups broth (start with 2 cups)
- 1/4 teaspoon cayenne pepper (more to taste)
Instructions
- Brown the turkey and onions: Heat the oil over medium-high heat in a heavy, deep pot. Add the sliced onion, ground turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. Add water as needed to keep the turkey moist and help it cook evenly. Cook until the turkey is browned and crumbled, and the onions are soft. Remove from the pot and set aside.
- Cook the sweet potatoes: In the same pot, add the chopped sweet potatoes along with the remaining 1 tablespoon chili powder and 1 tablespoon taco seasoning. Stir to combine and cook until the sweet potatoes have just browned slightly.
- Add garlic and liquids, simmer: Add the garlic cloves, water, and broth to the pot with the sweet potatoes. Bring the mixture to a low boil, then reduce heat and simmer for about 10 minutes, or until the sweet potatoes are very soft.
- Puree the mixture: Use an immersion blender directly in the pot to puree the sweet potato mixture to your desired consistency. Alternatively, carefully transfer the mixture to a blender and puree it, then return it to the pot.
- Combine and finish chili: Add the browned turkey back into the pot along with the black beans and cayenne pepper. Stir everything together and let it heat through for a few minutes to meld the flavors.
Notes
- This recipe uses just five basic real food ingredients: sweet potatoes, black beans, turkey, onions, and spices.
- Leaving the sweet potato peel on adds extra fiber and texture.
- Adjust cayenne pepper to control the spice level according to your preference.
- Use an immersion blender for easy pureeing right in the pot, or a regular blender if you prefer.
- Start with 2 cups broth and add more if you want a thinner chili consistency.
Nutrition
- Serving Size: 1 bowl (about 1/5 of recipe)
- Calories: 398
- Sugar: 5.3 g
- Sodium: 996.2 mg
- Fat: 14.2 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: 10.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 34.9 g
- Fiber: 9.9 g
- Protein: 34.5 g
- Cholesterol: 95.9 mg
