Black Bean & Sweet Potato Chili with Turkey

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Black Bean & Sweet Potato Chili with Turkey

This hearty mild chili is bright and colourful with a hint of sweetness. Made with lean ground turkey, black beans and a variety of veggies and flavours, it is loaded with protein and fibre and is an easy crowd pleaser.

I’ve been adding sweet potato, black bean and corn to my chili for years and this is my favourite version. I enjoy this any time of year and find it works well for most, but especially for family members that don’t enjoy spice or overly strong flavours. This particular combination of flavours is just so yummy that you can easily leave out the chili powder.  I love spicy foods but not everyone in my family does, so I usually end up leaving the chili powder out. That doesn’t mean you have to because it tastes great with chili powder too! 

You can portion this out and keep it for easy meals or freeze it in containers or large freezer bags to reheat on the stovetop for a quick dinner! It is also a great option for serving at baby showers, birthday parties, etc…

Servings: 8
Prep Time: 15mins
Cook Time: 40 minutes
Total Time: 55mins

Equipment Needed:

  • Can opener
  • Cutting board
  • Knife
  • Large pot
  • Spoon
  • Whisk
  • Measuring spoons


  • 1.5 tablespoons olive oil
  • 3 cloves garlic, pressed or minced
  • 1 medium white or yellow onion (peeled and diced)
  • 2-3 stalks celery (washed and chopped)
  • 1 green pepper (washed, seeded and chopped)
  • 1 yellow pepper (washed, seeded and chopped)
  • 1 lb lean ground turkey or chicken (sautéed)
  • 1 carton (900ml) Campbell’s no salt added vegetable broth
  • 2 cans Muir Glen Fire Roasted Diced Tomatoes (796ml cans)
  • 1 small can tomato paste (156ml)
  • 2 medium sweet potatoes (washed, peeled and chopped into 1 inch cubes)
  • 1 pack white or cremini mushrooms (washed and sliced)
  • 1 can black beans (398ml) -strained and rinsed thoroughly
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon low sodium all purpose seasoning
  • 1 teaspoon smoked paprika
  • Pinch salt
  • Pepper to taste
  • 1 can whole kernel corn (341ml) Keep liquid
  • 2-3 stalks green onion for garnish (thinly sliced)


Prepare garlic and vegetables as indicated and set aside.

Pour oil into a large pot and place over medium high heat. Add garlic, onion, celery and bell peppers. Saute for about 5 minutes, frequently stirring.

Add the ground turkey to the pot, breaking the meat up with a spatula. Cook for about 10 minutes, or until there is no pink remaining.

Add the cinnamon, cumin,  all purpose seasoning, smoked paprika, salt and pepper and stir spices into the mixture.(At this point, also add any other herbs or spices your heart desires)

Now add 2/3 carton of vegetable broth, diced tomatoes and tomato paste, whisking gently to blend in any clumps of tomato paste.

Add sweet potato, mushrooms and black beans. Bring the mixture to a boil then reduce and simmer for about 30 minutes, or until potato is tender but not falling apart.

Once vegetables are cooked to your satisfaction, reduce heat to low, adding the can of corn (with the liquid) and gently stir in. The liquid adds a hint of sweetness.

Serve immediately with a slice of bread, your favourite roll or a piece of homemade cornbread. Garnish with fresh onion, parsley, cilantro or top with shredded cheese!

Recipe Notes:

Any brand of canned diced tomatoes will taste great in this chili.  The fire roasted tomatoes are more pricey but they take the flavour up a notch!

If the chili seems too thick for your liking, add more vegetable broth and stir in well. (I often use the majority of the carton of broth) Note that leaving the top on the pot while simmering will result in more liquid. Leaving the lid off will result in a thicker chili.

If you like your veggies softer you can simmer everything a bit longer

Always add corn last so it doesn’t overcook

If you enjoy chili powder, I recommend using 1-2 teaspoons



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