Smoky Turkey and White Bean Chili with Sweet Potatoes

Why You’ll Love This Recipe

• Smoky, slightly spicy chili meets caramelized roasted sweet potatoes for a satisfying sweet-savory balance.
• High-protein and fiber-rich thanks to lean turkey and cannellini beans.
• Weeknight-friendly: roast the potatoes while the chili simmers.
• Easy to customize heat levels and toppings for the whole family.

Grocery List

• Produce: Sweet potatoes, yellow onion, poblano pepper, garlic, cilantro, limes, scallions (optional)
• Dairy: Plain Greek yogurt (2% or whole)
• Pantry: Olive oil, lean ground turkey, tomato paste, fire-roasted diced tomatoes, cannellini beans, chicken broth, chipotle peppers in adobo, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, light brown sugar (optional)

Full Ingredients

Roasted Sweet Potato Base

• 2 lb sweet potatoes, peeled and cut into 3/4-inch cubes
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional, for the potatoes)

Turkey & White-Bean Chili

• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 poblano pepper, seeded and diced (or green bell pepper)
• 3 garlic cloves, minced
• 1.25 lb lean ground turkey (90–93% lean)
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional)
• 1–2 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce
• 1 (28-oz) can fire-roasted diced tomatoes (with juices)
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth (or water)
• 1 bay leaf (optional)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp light brown sugar (optional, to balance acidity)

For Serving

• 1 cup plain Greek yogurt (2% or whole)
• 1/4 cup chopped fresh cilantro, plus leaves for garnish
• 1 lime, cut into wedges
• 2 scallions, thinly sliced (optional)
• Hot sauce or pickled jalapeños (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment for easy cleanup. While the oven heats, peel and cube the sweet potatoes into even 3/4-inch pieces so they roast at the same rate.

Step 2: Roast the sweet potato base

Toss the cubes with 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika (if using). Spread in a single layer. Roast for 25–30 minutes, flipping once at the 15-minute mark, until the edges are caramelized and centers are tender. Keep warm.

Step 3: Sweat the aromatics

While the potatoes roast, heat 1 tbsp olive oil in a Dutch oven or heavy pot over medium heat. Add diced onion and poblano; cook 5–6 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Step 4: Brown the turkey

Add the ground turkey and increase heat to medium-high. Season with a pinch of salt and pepper. Cook 5–7 minutes, breaking it into small crumbles, until no longer pink and lightly browned. Stir in the tomato paste and cook 1 minute to caramelize and deepen flavor.

Step 5: Bloom spices and build the chili

Sprinkle in cumin, smoked paprika, oregano, and coriander (if using). Add minced chipotle and adobo sauce. Cook 30 seconds, stirring, to bloom the spices. Pour in the fire-roasted tomatoes and chicken broth; scrape up any browned bits from the pot. Add bay leaf (if using). Bring to a simmer and cook 10 minutes.

Step 6: Add beans, simmer, and finish

Stir in the drained cannellini beans. Simmer 8–10 minutes more to meld flavors. For a thicker chili, lightly mash 1/2 cup of the beans against the side of the pot and stir back in. Season with 3/4 tsp kosher salt, 1/4 tsp pepper, and 1 tsp brown sugar if the tomatoes taste very acidic. Remove bay leaf. To serve, spoon roasted sweet potatoes into bowls, ladle chili on top, and finish with a dollop of Greek yogurt, cilantro, scallions, and a squeeze of lime.

Pro Tips

• For best browning, avoid overcrowding the turkey; give it a minute undisturbed before breaking it up.
• Blooming spices in fat for 30–60 seconds unlocks deeper flavor.
• Adjust heat with chipotle: 1 pepper for mild-medium, 2 for moderate heat. Add extra adobo sauce for smoky depth without much extra spice.
• Thicken naturally by mashing some beans or simmering uncovered for a few minutes.
• Roast sweet potatoes until well caramelized; that browning is key to the sweet-savory contrast.

Variations

• Mild and kid-friendly: Use only 1 chipotle, swap poblano for bell pepper, and add 1 cup corn kernels in the final simmer.
• Green chili twist: Skip tomatoes; use 1 cup salsa verde plus 1 additional cup broth and 1 small can diced green chiles for a tomato-light, tangy “white” chili vibe.
• Slow cooker: Brown turkey with aromatics and spices on the stove. Transfer to slow cooker with tomatoes, chipotle, and 3/4 cup broth; cook on Low 6–7 hours (or High 3–4). Stir in beans for the last 30 minutes. Roast potatoes as directed.

Storage & Make-Ahead

Refrigerate chili in an airtight container up to 4 days; roasted sweet potatoes keep separately up to 4 days. Freeze chili (not the yogurt) up to 3 months; thaw overnight in the fridge. Reheat chili gently on the stovetop over medium-low, adding a splash of water if thick. Re-crisp sweet potatoes in a 400°F oven for 5–8 minutes. Add yogurt and fresh herbs just before serving.

Nutrition (per serving)

Approximate values: 475 calories; 30 g protein; 55 g carbohydrates; 16 g fat; 11 g fiber; 780 mg sodium. Calculated for 1/6 of the recipe with 1/6 of the yogurt and sweet potatoes; actual values will vary with brands and exact portions.