Ginger Sweet Potato Turkey Chili with Black Beans

Why You’ll Love This Recipe

• Bright, warming flavors from fresh ginger and chili spices make this chili cozy but not heavy.
• Sweet potatoes and black beans add hearty texture, fiber, and natural sweetness that balance the spices.
• Lean ground turkey keeps it lighter while still feeling completely satisfying for weeknight dinners.
• Great for meal prep: it reheats beautifully, freezes well, and tastes even better the next day.

Grocery List

• Produce: Yellow onion, orange bell pepper, garlic, fresh ginger, sweet potatoes, jalapeño (optional), lime, fresh cilantro, optional avocado and additional limes for serving.
• Dairy: Greek yogurt or sour cream, shredded cheese (cheddar, Monterey Jack, or pepper jack), if desired.
• Pantry: Olive oil, lean ground turkey, chili powder, ground cumin, smoked paprika, ground cinnamon, cayenne pepper, kosher salt, black pepper, canned crushed or diced tomatoes (28 oz), low-sodium chicken broth, tomato paste, canned black beans (15 oz), hot sauce (optional).

Full Ingredients

Main Chili

• 2 tbsp olive oil
• 1 1/2 lb lean ground turkey (93% lean is ideal)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 orange bell pepper, cored and diced (about 1 1/2 cups)
• 4 cloves garlic, minced
• 2 tbsp finely grated fresh ginger (from about a 2-inch piece)
• 1 jalapeño pepper, seeded and minced (optional, for extra heat)
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 (28-oz) can crushed or diced tomatoes, with juices
• 2 cups low-sodium chicken broth (plus up to 1/2 cup more as needed)
• 1 tbsp tomato paste (optional but adds depth and richness)
• 1 (15-oz) can black beans, drained and rinsed
• 1 tbsp fresh lime juice (from about 1/2 lime), plus more to taste
• 1/4 cup chopped fresh cilantro, plus extra for serving

Spice Blend

• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, adjust to taste)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Optional Toppings

• Plain Greek yogurt or sour cream
• Extra chopped fresh cilantro
• Lime wedges
• Sliced avocado
• Shredded cheddar, Monterey Jack, or pepper jack cheese
• Hot sauce
• Crushed tortilla chips or warm crusty bread on the side

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you turn on the stove, get everything ready so the cooking flows smoothly. Dice the onion and bell pepper, mince the garlic and jalapeño (if using), and peel and finely grate the ginger. Peel the sweet potatoes and cut them into 1/2-inch cubes so they cook evenly. Rinse and drain the black beans. Measure out all the spices into a small bowl: chili powder, cumin, smoked paprika, cinnamon, cayenne, salt, and black pepper. Open the can of tomatoes and have the chicken broth and tomato paste ready to go. This little bit of prep work makes the actual cooking feel relaxed instead of rushed.

Step 2: Brown the turkey

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and let it heat for about 30 seconds. Add the ground turkey, breaking it up with a wooden spoon or spatula into small crumbles as it cooks. Cook for 6–8 minutes, stirring occasionally, until the turkey is no longer pink and has a few light brown spots. If there is a lot of excess liquid, you can tilt the pot and spoon some off, but you do not need to drain completely; a bit of moisture will help the chili.

Step 3: Sauté the aromatics with ginger

Add the diced onion, bell pepper, and minced jalapeño (if using) to the pot with the turkey. Stir and cook over medium heat for 4–5 minutes, until the vegetables soften slightly and the onions turn translucent. Add the minced garlic and grated ginger, stirring constantly for 1–2 minutes, until very fragrant. Be careful not to let the garlic brown too deeply; reduce the heat slightly if needed. This step builds a flavorful base where the ginger’s brightness and the garlic’s warmth infuse the turkey.

Step 4: Toast the spices and add the sweet potatoes

Sprinkle the prepared spice blend (chili powder, cumin, smoked paprika, cinnamon, cayenne, salt, and black pepper) evenly over the turkey and vegetables. Stir well to coat everything, and cook for about 1 minute. The mixture will smell deeply aromatic as the spices bloom in the warm fat, which helps release their flavors. Add the cubed sweet potatoes and stir again so the cubes get coated in the spices and cooking juices. This early contact with the spices seasons the sweet potatoes all the way through.

Step 5: Add liquids and simmer until tender

Pour in the crushed or diced tomatoes with their juices and the chicken broth. If using, stir in the tomato paste until it dissolves. Scrape up any browned bits from the bottom of the pot with your spoon; they add a lot of flavor. Bring the mixture up to a gentle boil over medium-high heat, then reduce the heat to medium-low so it simmers steadily. Partially cover the pot with a lid and cook for 20–25 minutes, stirring every 5 minutes or so, until the sweet potatoes are tender when pierced with a fork but still hold their shape. If the chili seems too thick during simmering, add up to 1/2 cup more broth or a splash of water.

Step 6: Finish with beans, lime, and cilantro

Stir in the drained and rinsed black beans. Continue to simmer, uncovered, for another 5–10 minutes to warm the beans through and allow the flavors to meld. Turn off the heat and stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning: add more salt, lime juice, or a pinch of cayenne if you would like more brightness or heat. Let the chili sit for 5 minutes before serving; it will thicken slightly as it rests. Ladle into bowls and garnish with your choice of Greek yogurt or sour cream, extra cilantro, lime wedges, sliced avocado, shredded cheese, or a dash of hot sauce.

Pro Tips

• Cut even sweet potato cubes: Aim for tidy 1/2-inch cubes so they cook at the same rate and do not disintegrate. If your cubes are larger, add a few extra minutes of simmer time.
• Grate ginger finely: Use a microplane or fine grater so the ginger melts into the chili instead of leaving fibrous chunks. This gives a smooth, bright flavor throughout.
• Control the heat: For a mild chili, skip the jalapeño and cayenne. For more kick, keep the jalapeño seeds and add extra cayenne or a splash of hot sauce at the end.
• Adjust thickness: Prefer a thicker chili? Simmer uncovered for the last 10 minutes to let more liquid evaporate. For a soupier bowl, stir in a bit more broth right before serving.
• Make it ahead: Chili tastes even better the next day. Cook it completely, cool, and refrigerate overnight to let the flavors deepen.

Variations

• Slow cooker version: Brown the turkey and sauté the onion, bell pepper, ginger, and garlic on the stove as directed. Transfer to a slow cooker, add sweet potatoes, spices, tomatoes, broth, and tomato paste. Cook on Low for 6–7 hours or High for 3–4 hours, until sweet potatoes are tender. Stir in beans, lime, and cilantro during the last 20–30 minutes.
• Vegetarian swap: Replace the turkey with 2 additional cans of beans (such as kidney and pinto) and use vegetable broth instead of chicken broth. Add 1–2 tbsp olive oil at the start for richness and follow the rest of the recipe as written.
• Smoky chipotle twist: Add 1–2 finely chopped chipotle peppers in adobo sauce along with the spices, and swap half the chili powder for ancho chili powder if available. This gives a deeper, smokier heat that pairs beautifully with the sweet potatoes and ginger.

Storage & Make-Ahead

Let the chili cool to room temperature before storing. Refrigerate in airtight containers for up to 4 days. The flavors will actually deepen and improve after a night in the fridge, making it perfect for meal prep. For longer storage, freeze in labeled containers for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, warm gently in a pot over medium heat, adding a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through. Add fresh cilantro, lime, and toppings after reheating to keep them bright and fresh.

Nutrition (per serving)

Approximate values per serving (without toppings, based on 6 servings): about 380 calories, 30 g protein, 42 g carbohydrates, 9 g fiber, 11 g fat, and roughly 780 mg sodium. Exact numbers will vary depending on the specific brands of broth, tomatoes, and beans you use, as well as how much salt and toppings you add.