This black bean turkey chili is so hearty and flavorful! This is a perfect family dinner for the cooler weather. Sweet potatoes, onions, garlic, and spices make this gluten free chili super colorful and delicious. Top with fresh cilantro, guacamole, or salsa, and serve with a slice of homemade vegan cornbread.
Everyone needs a great chili recipe in their repertoire. Chili is such an easy and tasty meal, and it’s so simple to double or triple it to feed a crowd!
When you’re having a birthday party or other gathering, chili is the perfect main dish. Serve some vegan cornbread, and maybe a couple of side salads, and you have a great meal for a party that doesn’t take too long to prepare.
This black bean turkey chili has lots of flavor, but it’s perfect for a variety of guests. It’s filling and tasty, but not too spicy, so kids usually enjoy it, too!
If adults would like it hotter, they can add some hot sauce or even some finely diced hot peppers on top.
What can I use instead of sweet potatoes in this recipe?
If you don’t like sweet potatoes or can’t have them, try adding some bell peppers, carrots, or even more beans. I love the addition of sweet potatoes, because they’re so colorful and the bit of sweetness they add is really nice. But this turkey chili could work well with other vegetables, too.
Can I use a different type of bean?
Yes, feel free to try pinto beans, white beans, or even lentils in this recipe. Any of those should work very well.
Can this turkey chili be frozen?
Yes, this can be frozen for up to 3 months. I recommend freezing it in individual sized dishes so that it freezes evenly and is easy to thaw quickly.
More gluten free chili recipes to try:
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Black Bean Turkey Chili with Sweet Potatoes.
This black bean turkey chili is quick and easy to make, and so delicious! This gluten free recipe is hearty, flavorful, and perfect with a slice of cornbread or tortilla chips.
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 sweet potatoes peeled and diced
- 2 pounds ground turkey I prefer 93% lean, but you can use the variety that you like.
- 30 ounces black beans
- 32 ounces chicken broth
- 1 Tablespoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- fresh cilantro for garnish
Place the olive oil, onion, garlic, and ground turkey in a large pot and cook over medium heat.
Once the ground turkey is cooked through, drain off any excess grease.
Add the diced sweet potato, chicken broth, and spices to the pot.
Bring to a boil, then reduce heat to medium low. Simmer until the sweet potato is tender, about 20 minutes.
Rinse and drain one can of black beans, and add them to the pot. Add the other can, and its juices to the pot as well. Stir.
With the back of a spoon, mash up some of the sweet potato so that it thickens the broth.
Cook until the beans are heated through. Add more salt, pepper, or chili powder if desired.
Top each bowl of chili with fresh cilantro, guacamole, or salsa.
Store leftover chili in the refrigerator. It should stay fresh for about 4 days.
You can use ground beef, ground bison, or ground chicken in this recipe if you prefer.
Feel free to use a different variety of bean if you like - pinto beans, garbanzo beans, or white beans would all work just fine.
This post was originally published in February 2014. It has been updated.