Turkey Sweet Potato Chili

I am absolutely in love with this chili. Full of protein and complex carbohydrates, this hearty chili will fill you up and stick with you all day. And the best part…250 calories a cup, which honestly is a great “deal” in the calorie counting department for chili.

 I had this for dinner with a small green salad the other night and I was more than satisfied.You are going to love all the flavors and textures that are incorporated into this dish. Lean turkey, sweet potatoes, garbanzo beans along with chilies, diced tomatoes and a hint of curry…seriously just YUM.
I mean look…

What more can I say….yum. Plus is so easy to make! With minimal chopping involved, this could easily be a weeknight meal. It also can be frozen and reheats well. Freeze in single servings, and you can guarantee yourself healthy and hearty meals all winter long!

Turkey Sweet Potato Chili

  • Yield: 7 servings (1cup)
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 19.2 ounces lean ground turkey (that's the size my turkey comes in, 1 pound would be fine)
  • 1 medium yellow onion (chopped)
  • 11 1/2 ounces sweet potato (appx 2 small, peeled and diced)
  • 14 ounce can garbanzo beans (or chickpeas, drained and rinsed)
  • 10 ounce can diced tomatoes with green chilies (I used Ro'tel original)
  • 14 ounce can diced tomatoes
  • 14 ounce can crushed tomatoes
  • 1 1/2 teaspoon coarse ground garlic salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 3 teaspoon curry powder
  • 2 teaspoon paprika
  • 1/2 teaspoon cumin


  1. In a large greased pan begin to brown the turkey along with the onion.

  2. Once the onions are soft and the turkey cooked until no longer pink, add the diced sweet potato and beans and mix well, making sure the turkey is crumbled.

  3. Add both cans of diced tomatoes and the crushed tomatoes. I warn you that the Ro'tel original gives this chili a little kick. If you want to tone down the spiciness, consider using the mild version.

  4. Add the spices and simmer on low-medium stirring occasionally until the potatoes are soft. It is ready to go at this point. I had time so I put it on low on the back burner for a other 40 minutes and let all the flavors really let loose.

  5. Top with green onions and/or cheese. Serve with cornbread, sweet potato chips or a green salad.


Makes 7 cups
1 cup=250 calories


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