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Quick Turkey Chili with Sweet Potato and Black Beans: Easy 30-Minute Meal

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A quick and easy 30-minute turkey chili with sweet potato and black beans that tastes like it simmered all afternoon. Perfect for busy weeknights, this one-pot meal is packed with protein, fiber, and flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 pound ground turkey (93% lean)
  • 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Greek yogurt or sour cream (for serving, optional)
  • Fresh cilantro, chopped (for serving, optional)
  • Shredded cheddar cheese (for serving, optional)
  • Lime wedges (for serving, optional)
  • Avocado slices (for serving, optional)

Instructions

  1. Heat the oil over medium-high heat in a large pot. Add the diced onion and cook for 3 minutes, stirring occasionally, until translucent and starting to brown.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant.
  3. Add the ground turkey to the pot. Break it up with a wooden spoon into small crumbles. Cook for 5-6 minutes, stirring occasionally, until no longer pink.
  4. Stir in all the spices (chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using). Cook for 1 minute, stirring constantly.
  5. Add the diced sweet potato and stir to coat. Let it cook for 2 minutes, stirring once or twice.
  6. Pour in the diced tomatoes (with their juices) and the chicken broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
  7. Add the rinsed black beans and stir gently to combine. Bring the chili to a boil, then reduce the heat to medium-low so it’s at a gentle simmer.
  8. Simmer for 15-18 minutes, stirring occasionally, until the sweet potato is tender when pierced with a fork. If you like a thicker chili, simmer uncovered for the full 18 minutes. If you prefer it soupier, cover the pot for the last 5 minutes.
  9. Taste and adjust seasoning before serving. Add another pinch of salt and a squeeze of lime juice if desired.
  10. Ladle into bowls and top with your favorite garnishes (Greek yogurt, cilantro, cheese, lime wedges, avocado slices).

Notes

Don’t skip the spice toasting step—it releases essential oils and deepens flavor. Cut sweet potato into uniform ½-inch cubes for even cooking. The chili tastes even better the next day as flavors meld. For a thicker chili, simmer uncovered; for soupier, cover. If chili is too thin, mash some sweet potato and beans against the pot to thicken.

Nutrition

Keywords: turkey chili, sweet potato chili, black bean chili, quick chili, 30-minute meal, weeknight dinner, healthy chili, one-pot meal

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