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Lunch recipe · from the recipe book

Turkey Sweet Potato Black Bean Chili

A smoky, gently spicy tomato chili with tender sweet potato cubes, hearty black beans and savory browned turkey, finished with lime and cilantro.

Turkey Sweet Potato Black Bean Chili

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 1 tbsp14 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 2 tbsp32 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 1 cup240 gWater
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Prepare first: dice the onion and green bell pepper, mince the jalapeño and garlic, peel and cube the sweet potato, and chop the cilantro.
  2. Heat the olive oil in a large pot over medium-high heat. Add the ground turkey and cook, breaking it up, until browned, about 6 minutes.
  3. Add the onion, green bell pepper and jalapeño and cook until softened, about 5 minutes.
  4. Stir in the garlic, chili powder, cumin, smoked paprika and oregano and cook for 1 minute until fragrant, then stir in the tomato paste and cook 1 minute more.
  5. Add the canned tomatoes with their juice, the sweet potato, the black beans and the water. Bring to a boil, then lower the heat, cover and simmer about 30 minutes, stirring now and then, until the sweet potato is tender and the turkey reaches 165°F (74°C).
  6. Season with the salt and black pepper, then stir in the lime juice.
  7. Ladle into bowls and top with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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