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Sweet Potato & Turkey Chili

Course Main Course, Soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 25 Cups


  • 1 Large Onion Chopped
  • 1 Medium Summer Squash Diced
  • 4 Medium Sweet Potatoes Steamed and Diced
  • 2 Large Bell Peppers Diced
  • 1 28 Oz Can Diced Tomatoes
  • 1 28 Oz Can Tomato Sauce
  • 1 6 Oz Can Tomato Paste
  • 2 4.5 Oz Can Green Chilis (choose spicy if you want!)
  • 1/2 Cup Water (only if you're adding meat)
  • 1/4 Cup Ground Cumin (yes that much)
  • 1 Tbsp Cayenne Pepper
  • 4 Tbsps Chili Powder
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1/2 Tbsp Sea Salt (or more to taste)
  • 1/2 Tbsp Black Pepper (or more to taste)
  • 1 28 Oz Can Kidney Beans (drained & rinsed)
  • 2 lbs Ground Turkey (OPTIONAL)


  1. Peel the sweet potatoes, dice and steam. (if you're not against the microwave, that works too)

  2. Chop onion, bell peppers, and squash. Add the vegetables to a cooking pot with a drizzle of avocado oil and cook on high until lightly sauteed. Stir in the steamed sweet potatoes. 

  3. Mix in the diced tomatoes (do not drain), tomato sauce, green chilis, tomato paste, and let simmer for five minutes. 

  4. Mix in the ground cumin, cayenne pepper, chili powder, garlic powder, onion powder, sea salt, and black pepper.  

  5. Mix in the kidney beans and ground turkey. Continue to cook on low. 

    Give the chili a taste test to determine if it needs more spice! I always end up adding some extra cumin or garlic by the end of it. The kind of turkey, sauce, or vegetables can change up the spices. No worries, just add more. 

Recipe Notes

This recipe makes 24 servings! (serving size: 1 1/4 cup!)

Nutrition per serving: 150 Calories, 15g Carbs, 3g Fat, 13g Protein, 5g Sugar, 4g Fiber