Chili is an all time favorite fall dish around here. There’s just nothing quite like enjoying a big bowl of warm legumes, soft sweet potatoes, and hearty ground turkey while watching our favorite football team, on a Sunday night. If I had to paint a picture of my perfect day, this just might be it. With cooler temperatures finally arriving in northeast Ohio, this dish was the first to come to mind. Chad and I drool over chili from just about anywhere, but we especially love Roadhouse’s recipe and believe it or not – Wendy’s turkey chili recipe. I love a spicy, thick, and hearty chili almost as much as I love a mild, thin, and chunky chili. Let’s just say, I love all the chili.

This is the second consecutive week of making this chili recipe, with one minor difference. I usually always have ground turkey on hand, whether fresh or stored in my freezer, so that is generally my go to for chili recipes. However, I was so kindly gifted two-pounds of organic grass fed and finished ground beef, and I absolutely had to use it for the second batch! I apologize in advance for any of my vegetarian/vegan readers but this was by far the best looking raw meat I have ever seen. It was completely different than anything I could buy from the grocery around here; it was a dark maroon color once thawed, it had little to no drippings or fat, and didn’t smell like “meat.” It resembled my favorite red meat – bison – and obviously for good reason. Zero hormones, fillers, fattening agents through food, antibiotics, chemicals, etc. Just more reasons to buy grass-fed AND finished meat whenever you can!

Along with fall like temperatures, we have also had to quickly adjust to the autumn time change. By the time I get home from work, it’s roughly 5:45 p.m. and already getting dark out. And for all of your food photographers out there, you know how frustrating evening light can be! I’ve been quick to complain about this ever since the end of summer and I finally decided to do something about it. I actually decided to do something about it around 5:30 a.m. on a Tuesday morning, which is totally unlike me to make such a big purchase/commitment but I was even tired of hearing myself complain. I ordered this light! Despite what many of the reviews say, I do really like this light for my photography set up. Most of my food photos are done on a small-ish flat board and this table light works perfectly. However, I can definitely see how someone with a wider shot or uses more area might need a bigger light. I am most excited to be able to shoot during anytime of any day and get the exact picture I need. This means way more meal posts are coming!

My light happened to arrive at the very perfect time because I’ve been wanting to share this recipe with you for quite some time. It’s a very basic recipe that can be made from any kitchen – including a dorm! It takes only 20 minutes to prepare, and then you can let the crock pot do the rest. My ingredients are wholesome, nutritious, easy to find and easy to substitute! I will leave any additions/options in the description below. I hope you love this recipe as much as we do!

Spicy Sweet Potato Southwest Chili

What You Will Need

  • 2 pounds ground turkey or ground beef
  • 1 onion – chopped
  • 1 medium sweet potato – cubed
  • 2 tbsp. chili powder
  • 2 tbsp. sea salt
  • 2 tbsp. cumin
  • 1 tbsp. paprika
  • 1 tbsp. garlic powder
  • 28 oz. crushed tomatoes
  • 6 oz. tomato paste – reserve 2 tbsp. for cooking the meat
  • 2, 16 oz. cans of black beans, kidney beans, or pinto beans
  • Optional: 2 jalapeños – full or sliced

To begin, sauté the diced onion and brown the ground turkey for 10-15 minutes, or until cooked thoroughly. Season the meat with chili powder, cumin, paprika, garlic powder, and salt and pepper. Add in 2 tbsp. of tomato paste and let it simmer for 3-5 minutes. Spicing up your meat is the best way to flavor-up your chili! – Don’t hesitate on the spices, use as much or as little as you need. 

Once the meat is cooked, pour it into a large crockpot or slow cooker. Add in the uncooked sweet potato, crushed tomatoes, 2 cans of beans, full jalapeños and remaining tomato paste. Stir together and let it cook for 6-8 hours on low, or 3-5 hours on high. Yes everything is safe to eat before 3+ hours, however the sweet potatoes do take a while to soften, as well as the chili doesn’t fully ‘combine’ before that time. – Trust me, it’s worth the wait! 

Carefully serve this delicious autumn chili with shredded cheese, kale, or even a dollop of greek yogurt! I think it’s best with a little bit of everything!

{ This recipe makes 4-6 generous servings and will last for up to one week stored in an airtight container in the fridge. You can also freeze for up to 6 months and serve at any time! }






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My Photography Light : Lowel EGO Digital Imaging, Tabletop Fluorescent Light Unit



2 thoughts on “Spicy Sweet Potato Chili”

  1. Love it. I’m new to cooking and I’m the one experimenting with it. I adore your chili story and post. So when I’m settled in (Toronto, I’m newly moved with the wife), I’ll give that a go! Thanks, Hanna.

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