Turkey and Sweet Potato Chili with Orange Zest

Why You’ll Love This Recipe

• Balanced sweet-savory flavor: creamy sweet potatoes, warm ancho and cinnamon, and bright orange zest.
• Family-friendly heat that you can easily dial up or down.
• One-pot, weeknight-simple, and even better the next day.
• Nourishing and satisfying: high protein, high fiber, and naturally gluten-free.

Grocery List

• Produce: 1.5 lb sweet potatoes, 1 large yellow onion, 1 red bell pepper, 4 garlic cloves, 1 orange, cilantro and scallions (optional for serving)
• Dairy: Greek yogurt or sour cream; shredded sharp cheddar (optional for serving)
• Pantry: Lean ground turkey (1.25 lb), olive oil, 1 (28 oz) can fire-roasted diced tomatoes, 1 (15 oz) can black beans, low-sodium chicken broth, tomato paste, ancho chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, ground cinnamon, cayenne (optional), kosher salt, black pepper, bay leaf (optional)

Full Ingredients

Chili

• 1.25 lb lean ground turkey (93% lean)
• 2 tbsp olive oil, divided
• 1.5 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 (28 oz) can fire-roasted diced tomatoes, with juices
• 2 cups low-sodium chicken broth
• 1 tbsp tomato paste
• 1 tsp finely grated orange zest (from 1 orange), plus more for garnish
• 1 (15 oz) can black beans, drained and rinsed
• 1 bay leaf (optional)

Spice Blend

• 1.5 tbsp ancho chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/8 tsp cayenne pepper (optional, for more heat)
• 1.25 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To Serve (optional)

• Greek yogurt or sour cream
• Chopped fresh cilantro
• Sliced scallions
• Shredded sharp cheddar
• Warm cornbread or tortilla chips

Step-by-Step Instructions

Step 1: Prep and mix the spice blend

In a small bowl, combine ancho chili powder, cumin, smoked paprika, oregano, coriander, cinnamon, cayenne (if using), kosher salt, and black pepper. Dice the onion and bell pepper, peel and cube the sweet potatoes, mince the garlic, and finely grate the orange zest. Drain and rinse the black beans.

Step 2: Brown the turkey

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles, for 5–6 minutes until no longer pink and beginning to brown. Sprinkle about 1 teaspoon of the spice blend over the turkey as it cooks. The turkey should reach 165°F. Transfer to a plate if the pot is crowded (optional), leaving any juices in the pot.

Step 3: Soften aromatics and bloom tomato paste

Add the remaining 1 tablespoon olive oil to the pot. Stir in the onion and bell pepper and cook over medium heat for 4–5 minutes until softened and lightly golden at the edges. Add the garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute, stirring, to caramelize and deepen the base.

Step 4: Build the chili with sweet potatoes and zest

Return the turkey (and any accumulated juices) to the pot. Add the diced tomatoes with their juices, chicken broth, sweet potatoes, remaining spice blend, bay leaf (if using), and orange zest. Bring to a boil over medium-high, then reduce to medium-low to maintain a gentle simmer (small, steady bubbles; roughly 190–200°F). Partially cover and cook for 20 minutes, stirring every 5 minutes to prevent sticking.

Step 5: Add beans and thicken

Stir in the black beans and simmer uncovered for 5–10 minutes more, until the chili is thickened to your liking and the sweet potatoes are fully tender when pierced with a fork.

Step 6: Taste, rest, and serve

Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as needed. Let the chili rest off heat for 5 minutes to settle and thicken slightly. Ladle into bowls and garnish with a swirl of Greek yogurt or sour cream, cilantro, scallions, shredded cheddar, and a few extra pinches of orange zest.

Pro Tips

• Cut sweet potatoes evenly (1/2-inch cubes) so they cook through in the same time as the simmer.
• Blooming the tomato paste for a minute adds depth and a touch of sweetness without added sugar.
• Ancho chili powder is mild and earthy; add cayenne for heat or keep it kid-friendly by omitting it.
• Stir the orange zest in early enough to perfume the pot but avoid boiling hard afterward to keep its brightness.
• For a thicker chili, mash a few sweet potato cubes against the side of the pot during the final simmer.

Variations

• Slow Cooker: Brown turkey and sauté aromatics on the stovetop. Transfer to a slow cooker with the remaining ingredients except beans. Cook on Low 6–8 hours or High 3–4 hours; stir in beans during the last 30 minutes.
• Smoky Chipotle Heat: Add 1–2 tsp minced chipotle in adobo with the garlic for a deeper, smokier spice level.
• Vegetarian: Skip the turkey. Add an extra can of black beans plus 1 cup rinsed brown or green lentils and use vegetable broth. Simmer until lentils are tender, 25–30 minutes.

Storage & Make-Ahead

Refrigerate cooled chili in airtight containers for up to 4 days; flavor improves by day two. Freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop over medium-low, adding a splash of broth or water as needed. You can chop vegetables and mix the spice blend 2 days ahead to streamline weeknights.

Nutrition (per serving)

Approximate values: 380 calories; 22 g protein; 45 g carbohydrates; 13 g fat; 10 g fiber; 550 mg sodium (varies with broth and added salt).