Paleo Turkey Sweet Potato Chili

Total time55 min

Prep time15 min

Cook time40 min

Chili is one of those dishes that feels like it should be off-limits when you're eating grain-free and legume-free — but this version proves otherwise. Sweet potato steps in where beans usually go, adding natural sweetness and a hearty, satisfying bite that makes every spoonful feel genuinely filling. Ground turkey gets browned with a bold lineup of chili powder, smoked paprika, cumin, and oregano, so the flavor is deep and complex without relying on anything processed or packaged. Fire-roasted tomatoes bring a subtle smokiness that ties everything together, and a squeeze of fresh lime juice right at the end brightens the whole pot. It simmers low and slow for about 20 to 25 minutes until the sweet potatoes are completely fork-tender and have soaked up all that spiced broth. Sliced avocado on top adds creamy richness that makes this feel like a proper, restaurant-worthy bowl. It serves four, making it a great option for meal prep or a cozy weeknight dinner the whole table will actually get excited about.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
1 medium red bell pepper, diced
4 cloves garlic, minced
1 lb ground turkey
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
1 can (14.5 oz) fire-roasted diced tomatoes, with juices
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
1 ½ cups chicken broth
1 tsp salt, plus more to taste
¼ tsp black pepper
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 medium avocado, sliced (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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