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Turkey & Sweet Potato Southwest Chili

Libby with Lemony Thyme
My motivation for this Heart Healthy Turkey & Sweet Potato Southwest Chili was to deliver a flavor packed hearty chili.
5 from 2 votes
Cook Time 30 mins
Total Time 30 mins
Servings 8


  • 1 lb. lean ground turkey cooked and drained
  • 2 small sweet potatoes peeled & cubed (about 2 cups)
  • 2 Tbl. olive oil divided
  • 1 carrot peeled and sliced
  • 1 med. onion diced
  • 1 red bell pepper optional
  • 1 poblano pepper fire roasted, skins removed
  • 1 zucchini diced
  • 2 ears corn on the cob or 1 cup frozen
  • 1 28- ounce diced tomatoes
  • 1 4.5- ounce can diced mild green chiles
  • 1 14- ounce can black beans drained & rinsed
  • 2 Tbl. chili powder
  • 1 Tbl. dried oregano
  • 1 Tbl. garlic powder
  • 1 Tbl. cumin
  • 1 tsp. salt
  • cayenne pepper optional


  • Preheat oven to 350 degrees.
  • Spread diced sweet potatoes on a cooking spray coated baking sheet. Bake for 15 -20 minutes or until just tender.
  • Meanwhile in a Dutch oven, add 1 Tbl. olive oil and brown ground turkey. Remove from pan and reserve. Add additional 1 Tbl. of olive oil and diced onion and carrot to pot. Saute until onion is tender. Add in remaining veggies and tomatoes, chiles, black beans and seasoning and bring to a gentle simmer; cook for 10 minutes.
  • Add cooked sweet potatoes and ground turkey to the pot; heat through. Adjust seasoning to taste.
  • Serve with favorite toppings, such as shredded cheddar cheese, sour cream, cilantro.


Seasoning chili should be done according to taste. Adding gradually as the dish builds is how we arrive at the right balance.