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 spicy salsa on top.
- Ground Turkey – I recommend using 93% lean ground turkey because it has the best flavor, and it’s not too dry. If you go any leaner, you may find that the turkey is quite dry and bland.
- Beans – Use canned beans to make this chili quickly and easily. I like black beans in this recipe, but you could use pinto beans or navy beans if you like.
- Sweet Potatoes – Be sure to peel the sweet potatoes and cut them small enough so that they cook evenly.
- Broth – I used chicken broth, but you can use turkey broth or vegetable broth if you like. One brand to look into is Kitchen Basics. Homemade stock would also work well.
- 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.
- If you don’t have black beans, feel free to try pinto beans, white beans, or even lentils in this recipe. Any of those should work very well.
- If you’re allergic to onions or garlic, try substituting more fresh herbs like chives, cilantro, or basil. You could also add a bit more cumin or smoked paprika.
Store this chili in an airtight container in the refrigerator. It should stay fresh for 3-4 days.
Leftovers 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.
🍽 Looking for more comforting dinner recipes? Join my community to get delicious gluten free, dairy free, and top 9 free recipes in your inbox each week!
Disclosure: This post contains affiliate links.
Black Bean Turkey Chili with Sweet Potatoes.
- 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.