This Black Bean and Sweet Potato Turkey Chili is hearty, colorful, and packed with flavor from sweet potatoes, black beans, and a hint of warm spice. A little pumpkin and cocoa powder add richness that makes it taste like it simmered all day. This recipe is definitely a little different than the other chili recipes on our site. You might be surprised by some of the ingredients, but don’t be scared. We’re friends, remember? Tender sweet potatoes actually pair really well with black beans, and this chili might be super low in calories but it’s crazy high in protein, flavor, and heartiness. Chock full of veggies and perfect for topping, this is a great fall slow-cooker meal that will make your house smell awesome.
There’s so many good things in there, and when you get them all in one bite it’s a great mix of both flavors and textures.
Ingredients Needed
- olive oil
- onion – any color
- garlic
- bell pepper – I definitely prefer sweet peppers (red, yellow, or orange) but if they’re just too pricey, or unavailable, go ahead and use a green bell pepper.
- jalapeño
- turkey breast
- mushrooms – I don’t love mushrooms, so if you’re like me…rest assured, you probably won’t even know they’re in here.
- cumin
- kosher salt
- pepper
- oregano
- chili powder
- smoked paprika
- sweet potatoes – you can also buy pre-chopped sweet potatoes in many produce departments.
- canned tomatoes
- black beans
- beef broth
- canned pumpkin puree – make sure you’re not using pumpkin pie filling! It may seem strange, but pumpkin puree adds a velvety texture and gives the chili body and richness. Plus it packs in lots of good-for-you vitamins and the flavor blends really well with the sweetness of the sweet potatoes.
- cinnamon
- unsweetened cocoa powder – this isn’t an uncommon ingredient in chili, but still one you don’t see very often. The trick is not overdoing it, and I put in just enough that it gives flavor, but not enough to overwhelm it.
- your favorite chili toppings: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving optional, for serving
- large slow cooker – you’ll need a big slow cooker to fit all of the ingredients. If you only have a small one, see if you can borrow a bigger one from a friend for a day. This is a great one!
How to Make Black Bean & Sweet Potato Turkey Chili
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Sauté onion, garlic, bell pepper, and jalapeño until tender; transfer to the slow cooker. This step might feel unnecessary, but you’ll get deeper flavor, better texture, and overall better dishes when you follow full instructions that call for cooking things before tossing them in the slow-cooker.
- Brown turkey and mushrooms with spices until cooked through, then add to the slow cooker. What happens is the mushrooms take on the flavors and seasonings of the meat (in this case, cumin, smoked paprika, oregano, chili powder, salt and pepper) and since they cook along with it they just sort of disguise themselves in there. Since they have a soft texture, you don’t really notice them in the final product, but it makes it seems like there’s more meat than there is. In this case, it was more a matter of bulking up the chili and adding secret veggies.
- Stir in sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder.
- Cook until the sweet potatoes are tender (about 4 – 6 hours on high, or 8 – 10 on low).
- Let rest uncovered for a few minutes to thicken, then season to taste.
- Serve with your favorite toppings like sour cream, avocado, or lime.
Storage & Other Tips
- Equipment Note: this recipe makes a ton, and you’ll need a big slow cooker, otherwise you won’t have room for all of the ingredients. If you only have a small slow cooker, you’ll want to see if you can borrow a bigger one from a friend for a day!
- Storage: allow the chili to cool slightly, then transfer into airtight containers and refrigerate for up to 3 – 4 days. It will be a bit thicker and dense after refrigerating, so feel free to thin it back down with a splash of broth.
- Freezing: this recipe freezes really well. Store it in a freezer-safe zip-top bag for 3 – 4 months. When ready to serve, thaw overnight in the fridge and reheat it gently over low heat, adding a bit of broth to bring back that hearty consistency.
Frequently Asked Questions
Well, I don’t see why not, but you’ll really be missing out. Sweet potatoes add a natural sweetness and body to the chili that regular potatoes just won’t replicate. The recipe really is built around their texture and flavor. If you decide to try it, let us know how it goes in the comments.
Sautéing the onion, garlic, bell pepper, and jalapeño first adds depth and better structure. Otherwise, you’ll end up with a watery, flavorless mess!
The chili is done when the sweet potatoes are tender. If it’s still thin, you can remove the lid and cook it a bit longer to let excess liquid evaporate.
Absolutely. The recipe uses jalapeño and warmed spices. You can reduce or omit the jalapeño for milder heat, or add more chili powder for an extra kick.
Toppings like sour cream, sliced avocado, chopped cilantro, fresh lime juice, or cheese work nicely to balance the flavors and add richness.
Black Bean and Sweet Potato Turkey Chili
Equipment
Ingredients
- 1 tablespoon olive oil divided
- 1 onion, medium diced (any color)
- 4 cloves garlic peeled and minced
- 1 bell pepper diced
- 1-2 jalapenos minced
- 20 ounces turkey breast ground
- 8 ounces mushrooms minced (about 2 heaping cups)
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- ½ teaspoons pepper
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ lbs sweet potatoes peeled and diced into ½ inch cubes
- 1 28 ounce can tomatoes not drained
- 2 15 ounce can black beans drained and rinsed
- 32 ounces beef broth one box/carton
- 1 15 ounce can pumpkin puree make sure you're not using pumpkin pie filling!
- ½ teaspoon cinnamon
- 1 tablespoons unsweetened cocoa powder
- sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving optional, for serving
Instructions
- Heat a large skillet to medium-high heat. Add 1 ½ teaspoons olive oil and add onion, garlic, bell pepper, and jalapenos. Saute for about 5 minutes, until veggies are tender and fragrant. Add to slow cooker.
- In same skillet, heat remaining 1 ½ teaspoons olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Continue cooking until turkey is cooked through. (note: the meat will taste very seasoned when done. Keep in mind these seasonings are not to flavor just the meat, they will season the entire pot of chili, so they are intentionally strong!) Add turkey mixture to slow cooker.
- Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir til combine. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. Slow-cookers vary greatly in temperature and cooking times, but really, the important thing to note is if the sweet potatoes are tender.
- When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken. Season with additional salt to taste before serving. If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.
Notes
- *”Sweet potatoes” and “yams” are often sold interchangeably depending on what part of the country you live in. Just buy whichever one is orange!
- It freezes beautifully, so I like to make the recipe and then freeze half for another night. You can certainly halve the recipe as well, which I recommend if you have a small slow cooker.
- Nutritional information was calculated without the use of toppings.
Questions & Reviews
This was really good, a yummy comfort food. Is t possible the serving size should be 160 g and not 16g?
hi! serving size is definitely not 16 grams haha. I can see it’s supposed to be 16 servings. I’ll measure next time I make this to get more precise nutrition info- thanks for catching!
Love this recipe, everyone in my family will eat it and every guest who tries it enjoys it, too. I love fixing it in the morning and forgetting about it until dinnertime. I don’t usually like chili, this is lighter, and better tasting than other chili recipes I have tried.
Do you have to brown the meat first?
The meat gets cooked in a skillet before adding to the slow cooker.
I have been making this recipe exactly as-is for 10 years, and it is a family favorite. I think it is even better as leftovers. Thank you so much for this amazing recipe that my family and I love!
I have been making this recipe for several years now and it gets me in the mood for fall and makes me so happy and warm! I love it!!!
This has become one of our go-to’s. It’s so delicious, filling, and nutritious!
This recipe is amazing!! I’m wondering, though, can it be adapted to an instant pot? Thanks!
I was extremely wary of this recipe, I’m not going to lie… but I had a few key ingredients that needed used up ASAP so I made it and crossed my fingers. And it’s delish!!! All of my picky eaters ate it and that’s saying something. I did leave out the cinnamon but otherwise followed the recipe exactly. Thanks for another great recipe!
PS- made this in my Instant Pot for 30 min high power, natural release. Perfect!
I was just going to ask if anyone had used their pressure cooker! Perfect making this tonight ????
This is a favorite of mine and I always have a stash in my freezer! Has anyone calculated WeightWatchers points on this? I came up with 3 points when I added it up using the nutritional info above, but that sounds too good to be true! Thanks for sharing this recipe!
Just made batch of this for dinner and my lunch for the rest of this week in order to ramp up my iron intake for remainder of pregnancy. Yummmmmmmmm