Turkey, Sweet Potato, and Kidney Bean Chili - Capital Area Food Bank
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Turkey, Sweet Potato, and Kidney Bean Chili

By cafb September 27, 2018

380 calories | 41g carbs | 9g fat (1g sat fat) | 34g protein | 450mg sodium | 15g fiber per serving

Serves 6 for $8.43


  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • ¼ cup tomato paste
  • 2 tablespoons chili powder, plus more if needed
  • 1 pound ground turkey
  • 1 pound sweet potatoes, peeled and chopped into ½-inch chunks
  • 1 (15-ounce) can no-salt-added kidney beans, with liquid
  • ¾ teaspoon salt


  1. Heat canola oil in a large pot over medium heat. When oil is hot, add the onions, and sauté until lightly browned, about 5 minutes.
  2. Stir in the tomato paste, and cook for 2 minutes, stirring often.
  3. Add the chili powder, and give a few good stirs.
  4. Add the turkey; break it up into small pieces with a wooden spoon and cook about 10 minutes, stirring frequently.
  5. Add 2 cups water, and bring to a boil.
  6. Add the sweet potatoes.
  7. Reduce the heat to low, cover, and simmer until potatoes are tender, 15 to 20 minutes.
  8. Stir in the beans with their liquid, and heat through.
  9. Add the salt.
  10. Taste and add more chili powder to taste. Mix well.

Make it a Meal:

Enjoy with brown rice.

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