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Sweet Potato Chili with Turkey

Total Time

Prep: 20 min. Cook: 5 hours


6 servings (2-1/4 quarts)

This sweet potato chili is packed with flavor. Ground turkey lightens it, and sweet potato puree sneaks in a healthy dose of vitamin A. —Rachel Lewis, Danville, Virginia
Sweet Potato Chili with Turkey Recipe photo by Taste of Home


  • 1 pound ground turkey
  • 1 small onion, chopped
  • 2 cups chicken broth
  • 1 can (15 ounces) sweet potato puree or canned pumpkin
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • Optional: Sour cream, fresh cilantro and sliced red onions


  1. In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
  2. Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts

1-1/2 cups: 243 calories, 6g fat (1g saturated fat), 52mg cholesterol, 606mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 20g protein. Diabetic exchanges: 2 starch, 2 lean meat.

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