Chipotle Turkey Sweet Potato Chili

My Chipotle Turkey Sweet Potato Chili is one-pot, high-protein, super nourishing, and exactly what you’ll want to make on repeat all Winter long.


  • 2 tablespoon olive oil, divided
  • 1 pound lean ground turkey
  • 1 1/2 teaspoons chipotle in adobo sauce
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 1 green bell pepper, diced
  • 1 medium to large sweet potato, diced into ½ inch cubes
  • 1 tablespoon cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1 28-ounce can diced tomatoes (I like using fire-roasted for extra flavor)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup low-sodium chicken broth

Optional (to garnish):

  • Avocado
  • Sour cream (I love Kite Hill’s dairy-free sour cream!)
  • Fresh cilantro
  • Lime wedges


  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add turkey and chipotle peppers in adobo, and scramble until lightly browned and turkey is cooked all the way through. Transfer turkey to a plate, and set aside.
  2. Meanwhile, add remaining 1 tablespoon of olive to the pan, and sauté diced onion, garlic, carrots, bell pepper, and sweet potato. Cook for 5-7 minutes, stirring frequently.
  3. Add in cumin, oregano, paprika, salt, and pepper, and stir.
  4. Add diced tomatoes, beans, corn, and chicken broth. Bring to a boil, then reduce to a simmer. Simmer on low for 30-45 minutes, or until chili is thickened to your likening. Taste, and add additional seasoning as needed.
  5. Serve with any garnishes, and enjoy!

Keywords: healthy chili, healthy high protein chili, high protein chili, turkey sweet potato chili, healthy turkey chili, healthy turkey sweet potato chili