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Best Crowd-Pleasing Turkey Chili with Black Beans

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This one-pot turkey chili with black beans and sweet potato is a crowd-pleasing, budget-friendly feast that tastes even better the next day. The sweet potato breaks down naturally to thicken the chili, creating a hearty, flavorful dish perfect for potlucks, game days, or weeknight dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground turkey (93% lean)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups low-sodium chicken broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, peel and cube the sweet potatoes into 1/2-inch pieces. Rinse and drain the black beans. Measure out all your spices into a small bowl.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  3. Add the ground turkey and break it up with a wooden spoon. Cook for 5-6 minutes until browned, letting any liquid cook off.
  4. Add the onion and garlic; cook for 3-4 minutes until the onion is translucent and fragrant.
  5. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the meat mixture. Stir constantly for about 1 minute to toast the spices.
  6. Add the sweet potatoes and stir to coat in the spices for about 2 minutes.
  7. Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Scrape the bottom of the pot to release any browned bits.
  8. Add the black beans and stir until well combined.
  9. Bring the chili to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar.
  10. Simmer for 45 minutes to 1 hour, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
  11. Let the chili rest for 10 minutes off the heat before serving. Adjust seasoning to taste.
  12. Serve with desired toppings such as shredded cheddar cheese, sour cream, cilantro, avocado, lime wedges, and tortilla chips or crusty bread.

Notes

This chili tastes even better the next day as flavors meld. For a thicker chili, simmer uncovered for an extra 10-15 minutes or mash some sweet potatoes and beans against the pot. To make it vegetarian, omit turkey and add an extra can of black beans plus a can of pinto beans; use vegetable broth. For a slow cooker version, brown turkey and onions first, then cook on low for 6-8 hours or high for 3-4 hours. Adjust cayenne to taste; start with less as heat intensifies during simmering.

Nutrition

Keywords: turkey chili, black beans, sweet potato, one-pot, crowd-pleasing, potluck, game day, healthy chili

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