No Bean Turkey and Sweet Potato Chili is the kind of cozy comfort food that hugs you from the inside out—without leaving you in a food coma. This one-pot wonder is hearty, wholesome, and just spicy enough to make your taste buds dance. The best part? It skips the beans, making it lighter yet still satisfying.
Whether you’re feeding a crowd or just trying to meal prep for the week, this No Bean Turkey and Sweet Potato Chili checks all the boxes: it’s protein-rich, full of fiber, and naturally gluten-free. Think of it as chili’s leaner, meaner cousin—just as flavorful, but with fewer carbs and a subtle sweetness from the tender sweet potatoes. Grab your pot, pour a glass of something cozy, and let’s get cooking.
Table of Contents
What is No Bean Turkey and Sweet Potato Chili?
At its core, No Bean Turkey and Sweet Potato Chili is a modern twist on classic chili—swapping out beans for diced sweet potatoes and lean ground turkey. The result? A bowl that’s hearty but not heavy, savory with just the right hint of sweetness, and full of textures that make every bite interesting.
If you’re not into that post-chili bloat (we’ve all been there), this version gives you all the flavor without the fuss. It’s also incredibly versatile—add a handful of beans if you like or keep it paleo-style. This recipe came to life in my Texas kitchen, where comfort food meets healthy living. And trust me, it’s earned a permanent spot in our dinner rotation.
Reasons to Try No Bean Turkey and Sweet Potato Chili
If you’re juggling work, family, and the daily “what’s for dinner?” panic, this No Bean Turkey and Sweet Potato Chili might just be your new weeknight hero.
- Quick & Simple: Ready in just 35 minutes—because no one has time to babysit a simmering pot all night.
- Nutrient-Packed: With lean protein and vitamin-rich sweet potatoes, it’s clean eating that still tastes indulgent.
- Meal Prep Magic: It reheats beautifully, making it perfect for lunches or leftovers.
- Customizable: Add beans, spice it up, or even throw in extra veggies—this chili plays nice with everyone.
If you love easy, nourishing meals, you’ll also enjoy my Ground Turkey Sweet Potato Skillet and Healthy Turkey Chili Recipe.
Ingredients Needed to Make No Bean Turkey and Sweet Potato Chili
- 20 oz (1.3 lb) lean ground turkey (93%)
- 1 tsp kosher salt
- ½ cup chopped onion
- 3 cloves garlic, crushed
- 10 oz can Rotel mild tomatoes with green chilies
- 8 oz can tomato sauce
- ¾ cup water (plus more as needed)
- ½ tsp cumin
- ¼ tsp chili powder
- ¼ tsp paprika
- 1 bay leaf
- 1 medium sweet potato, peeled and diced (about 8 oz)
- Fresh cilantro for garnish
Instructions to Make No Bean Turkey and Sweet Potato Chili
Let’s make this No Bean Turkey and Sweet Potato Chili step by step — the kind of cozy, flavorful meal that’s perfect for a chilly evening or a busy weeknight dinner. Follow these detailed steps to create a pot of hearty, healthy comfort food that tastes like it simmered all day (even though it didn’t!).
Step 1: Prepare and Preheat
Before you dive in, gather all your ingredients and keep them within arm’s reach. It might sound simple, but this little bit of prep sets you up for an easy cooking experience. Dice your sweet potato into ½-inch cubes so they cook evenly, chop your onion, and crush your garlic.
If you love meal prep organization, you might enjoy checking out my Ground Turkey Sweet Potato Skillet—it’s another dish that benefits from quick, prepped ingredients.
Spray a large skillet or Dutch oven lightly with oil and set it over medium-high heat. You’re about to build layers of flavor, and it starts right here.
Step 2: Brown the Ground Turkey
Add the ground turkey to your hot skillet and season it with a pinch of salt. Cook, stirring and breaking it into small crumbles with a wooden spoon. Browning the turkey properly is key to flavor — don’t rush this part. You want those little golden bits at the bottom of the pan; that’s pure savory magic.
If you’ve ever made my Healthy Turkey Chili Recipe, you’ll know this trick well — it’s what gives the chili that deep, rich taste without using tons of oil or fat.
Cook until the meat is no longer pink, about 5 to 6 minutes.
Step 3: Add the Aromatics
Once your turkey is browned, add the chopped onion and crushed garlic right into the pan. Stir and sauté for about 3 minutes, until the onions are soft and translucent. This is where your kitchen starts to smell incredible — that unmistakable “dinner’s ready” aroma that brings everyone running.
Garlic can burn quickly, so keep the heat moderate and keep things moving. If you want to play with the flavor base, you can substitute shallots or even green onions. For more substitution ideas, check out our Ingredient Substitution Guide for Healthy Cooking.
Step 4: Build the Chili Base
Now that your aromatics are fragrant, it’s time to build the soul of your No Bean Turkey and Sweet Potato Chili step by step. Add the can of Rotel tomatoes (with those green chilies for a little kick), the tomato sauce, water, cumin, chili powder, paprika, and the bay leaf.
Give everything a good stir, scraping up any browned bits from the bottom of the pan. Those bits are where all the flavor hides, so pull them right into your sauce.
If you’re sensitive to spice, you can use plain diced tomatoes instead of Rotel. And for a richer flavor, swap water for low-sodium chicken broth — a trick I often use in my Chicken and Orzo Tomato Soup.
Step 5: Add the Sweet Potatoes
Next comes the magic ingredient — those gorgeous, orange cubes of sweet potato. Stir them into your chili, making sure they’re coated in that tomato-spice mixture.
The sweet potatoes not only add natural sweetness and color, but they also give this chili its thick, hearty texture without the need for beans. Cover your pot and reduce the heat to medium-low. Let it simmer gently for about 25 minutes, stirring occasionally.
This is your “set it and forget it” moment — enough time to toss together a quick salad or make some cornbread. If you love that combo, my Easy Chicken Tortilla Soup pairs beautifully with similar sides.
Step 6: Check for Doneness
After about 25 minutes, uncover your chili and check the sweet potatoes. Pierce one with a fork — if it slides in easily, they’re perfectly tender. If not, give it another 5 minutes of simmering and add a splash of water if the mixture seems too thick.
Taste and adjust your seasonings here. Maybe a pinch more salt, or a little extra cumin if you want a deeper earthiness. Cooking is personal, and this chili welcomes your touch.
Step 7: Remove the Bay Leaf and Serve
Once your chili is done, remove the bay leaf and give it one final stir. Ladle the hot, fragrant chili into bowls and garnish with fresh cilantro (or green onions, if you prefer).
For a creamy topping, add a dollop of Greek yogurt or a sprinkle of shredded cheese. If you want extra spice, a few jalapeño slices or hot sauce do wonders.
Serve it with crusty bread, cornbread muffins, or even over rice for a heartier meal. And if you love this flavor profile, you’ll probably also enjoy my Slow Cooker Turkey and Rice Soup for another protein-packed comfort classic.
Step 8: Optional Instant Pot Method
If you’re short on time, you can make this No Bean Turkey and Sweet Potato Chili step by step in your Instant Pot:
- Press the sauté function, spray the pot with oil, and brown the turkey with salt.
- Add the onion and garlic; cook for 3 minutes.
- Stir in the tomatoes, sweet potatoes, tomato sauce, water, and spices.
- Seal the lid and cook on high pressure for 15 minutes.
- Let it release naturally, remove the bay leaf, and serve.
It’s fast, flavorful, and hands-off — perfect for busy weeknights.
Step 9: Make It Your Own
This chili is a blank canvas. Add black beans for more protein, corn for texture, or even kale for a nutritious twist. You can also swap the ground turkey for chicken or beef depending on your taste.
For those who enjoy freezer-friendly meals, double the batch! It stores beautifully, and you’ll thank yourself later on those nights when cooking feels impossible.
What to Serve with No Bean Turkey and Sweet Potato Chili
This chili is a complete meal on its own, but let’s be real—it’s even better with sides! Try a crusty slice of cornbread or a scoop of creamy avocado on top. If you want to keep things light, pair it with a fresh green salad or roasted veggies.
For a cozy weekend spread, I love serving it alongside my Crock Pot Candied Yams or a simple Cheesy Broccoli Rice Casserole. Add a little Greek yogurt dollop instead of sour cream for a tangy, protein-boosted topping.
Key Tips for Making No Bean Turkey and Sweet Potato Chili
- Dice Evenly: Keep your sweet potato cubes uniform so they cook at the same rate.
- Don’t Skip the Browning: Browning the turkey first builds a deeper, richer flavor.
- Adjust the Spice: Prefer it mild? Use plain diced tomatoes. Want more kick? Add cayenne or jalapeños.
- Batch Cooking Bonus: Double the recipe—it freezes beautifully for up to 3 months.
- Add-Ons Welcome: Beans, corn, or even kale make great additions if you’re feeling adventurous.
Storage and Reheating Tips for No Bean Turkey and Sweet Potato Chili
Let your chili cool before storing. Transfer it to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water or broth to bring back the consistency.
For best results, reheat on the stovetop over medium-low heat until warm. If using the microwave, stir halfway through to heat evenly. It honestly tastes even better the next day—the flavors get richer overnight!
FAQs
Can I use chicken instead of turkey?
Absolutely! Ground chicken works great and gives a slightly lighter texture.
Can I add beans if I want?
Yes, go for it. Black beans or kidney beans blend in beautifully.
Is this recipe spicy?
Not too spicy, just flavorful. If you want more heat, toss in some extra chili flakes or hot sauce.
Can I make this in a slow cooker?
Yes! Brown the turkey first, then cook everything on low for 6 hours or high for 3 hours.
Final Thoughts
This No Bean Turkey and Sweet Potato Chili is pure comfort in a bowl—simple, satisfying, and packed with flavor that even picky eaters will love. It’s the kind of meal that makes healthy eating feel indulgent and totally doable on busy nights.
If you loved this, you’ll also enjoy my Slow Cooker Turkey and Rice Soup or Creamy Turkey Gnocchi Soup for more easy weeknight inspiration.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal
Print
No Bean Turkey and Sweet Potato Chili
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This Turkey Sweet Potato Chili is hearty, healthy, and made without beans — perfect for a high-protein, low-carb dinner. Naturally gluten-free and easy to make on the stovetop or in the Instant Pot.
Ingredients
- 20 ounces 93% lean ground turkey (1.3 lb package)
- 1 teaspoon kosher salt
- 1/2 cup onion, chopped
- 3 cloves garlic, crushed
- 10 ounce can Rotel mild tomatoes with green chilies
- 8 ounce can tomato sauce
- 3/4 cup water
- 1/2 teaspoon cumin, or to taste
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 bay leaf
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes (8 oz)
- Fresh cilantro, for garnish
Instructions
1. Spray a large skillet with oil and heat over medium-high heat. Add the ground turkey and cook, breaking it up into smaller pieces. Season with 1 teaspoon salt.
2. When the meat is browned and cooked through, add the onion and garlic. Cook for 3 minutes over medium heat.
3. Add the Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, and bay leaf. Stir well.
4. Cover and simmer over medium-low heat for about 25 minutes, stirring occasionally, until the sweet potatoes are soft and cooked through.
5. Add 1/4 cup more water if needed. Remove the bay leaf before serving. Garnish with fresh cilantro.
6. For Instant Pot: Use sauté mode to brown the turkey with salt and cumin. Add onion and garlic, cook 3 minutes. Add remaining ingredients. Seal and cook on high pressure for 15 minutes. Let pressure release naturally, then remove the bay leaf and serve.
Notes
This chili is naturally gluten-free, low-carb, and dairy-free.
You can add beans if you’d like to bulk it up or adjust seasonings to your spice preference.
Freezes well for up to 3 months. Great for meal prep!
