Made with a quick mole sauce, ground turkey, and fresh veggies, this no-bean Turkey Sweet Potato Chili is the perfect comfort food recipe for fall. Make it ahead of time for a nourishing gluten free meal in minutes!
Why You’ll Love this Turkey Sweet Potato Chili
I don’t know about you guys, but as soon as the weather starts to drop, and cooler breezes roll in, I find myself making all the comfort food recipes like my favorite soups and casseroles. Then, I always make Gluten Free Potato Bread without Yeast or Homemade Nut and Seed Paleo Bread for the ultimate cozy meal. So, with fall in full swing, I knew it was time to get in the kitchen and whip up some chili! Luckily, I had some leftover quick mole sauce in the fridge to help me out.
Combining no-bean chili ingredients with my homemade sauce, I managed to create a Mexican chili recipe that is full of authentic flavors and super easy to make! Not to mention, it’s made with fresh veggies for a nourishing meal that leaves you feeling warm and satisfied. Plus, it’s great for meal prep!
Personally, I love to load mine up with all the toppings, but this recipe is super adaptable to fit your preferences and totally kid-friendly! I’ve even given you a few shortcuts to make the cooking process easier. So, whether you make it all from scratch or use a little help from the grocery store, you can have a delicious homemade meal on the table in about 30 minutes! Keep reading to see how it’s done.
Basic Ingredients for Sweet Potato Chili
Mole Sauce: I used a homemade allergy-friendly quick mole sauce for authentic flavor without any gluten or peanuts. However, feel free to substitute it with a store-bought mole sauce or enchilada sauce.
Nutrition Tip: If opting for a store-bought mole sauce, make sure to double-check the ingredient list to guarantee that it is gluten free!
Turkey: Both ground turkey or leftover cooked turkey that has been diced can be used. Just skip the browning if you’re using pre-cooked turkey.
Veggies: Chopped onions, bell peppers, and sweet potatoes combine to create a slightly sweet and slightly spicy flavor while also adding tons of fiber and nutrients to keep you full!
Swap: Want more heat? Try replacing the bell peppers with jalapeños or poblano peppers!
Seasonings: For authentic Mexican flavors, add in minced garlic, salt, cayenne pepper, and pepper.
Fire Roasted Tomatoes: If you want to add extra volume and bulk this Turkey Sweet Potato Chili up a bit, you can also include chopped tomatoes. However, fire-roasted tomatoes are crucial to help create a smoky flavor.
Note: If your Mexican chili is too thick for your liking, include chicken broth as needed to help thin it out.
Mexican Chili Toppings
Of course, you can add as little or as much to your chili as you want. However, if you need some inspiration, take a look at some of my favorite toppings below!
- Sliced Jalapeños
- Chopped Cilantro or Parsley
- Pepitas (Pumpkin Seeds)
- Cheese
- Sour Cream
Regional Variations for this Mexican Chili Recipe
When it comes to chili, there are many variations depending on where you go. From beans to no beans, noodles, and more, everyone seems to have their own spin on such a classic recipe. Therefore, when you add mole sauce and Mexican inspiration, the number of recipe variations grows even more!
For our version, we enhanced the Mexican flavors of chili with our quick mole sauce. Not only does it add a hint of spice, but it also helps thicken the chili without the need for beans which traditional recipes do not include. Learn more about the origins here!
How to Make No Bean Chili
Gone are the days of spending hours in the chicken slaving over a hot stove! This no-bean chili is ready with just a few simple steps in no time at all so you can get back to dinner.
- Make Mole Sauce. Start with this mole sauce recipe, or find your favorite from the store.
- Cook Turkey. Once the mole sauce has been prepared, add 1 tablespoon of oil to a large pot or Dutch oven over medium-high heat, and add the turkey. Cook the turkey for about 4-5 minutes or until it has browned, remove it from the pot, and set it aside.
- Sauté. Then, add the onion and garlic to the pot, and let it sauté for about a minute or until it becomes fragrant.
- Cook. Next, add the peppers, spices, and chopped sweet potato, stir to combine all of the ingredients, and let them cook for 4 minutes. You want the sweet potatoes to begin to soften but not be fully cooked.
- Add Ingredients. Place the cooked turkey back in the pot along with the fire roasted tomatoes, and 1 cup of mole sauce. Stir to combine the ingredients, and let them simmer on low heat for 20 minutes or until the sweet potatoes have softened.
- Serve & Enjoy. To finish, ladle your chili into bowls, and your favorite toppings, and dig in!
What to serve with Turkey Sweet Potato Chili
This chili recipe is so filling, you can serve it all by itself. However, if you’re looking for sides, try pairing it with homemade bread (I love it with this almond flour bread), sweet potato skins, or baked tortilla chips for easy dipping, dunking, and topping!
Pro-Tip: This is a great chili recipe to use up any leftover turkey! To do so, just skip the browning of the meat, and use shredded or diced leftovers.
Common Questions
One of the best things about this Mexican chili recipe is how great it is for meal prep!
Refrigerate: Store this chili in an airtight container in the refrigerator for up to 4 days.
Freeze: For longer storage, place your chili in the freezer for up to 3 months.
To reheat any leftovers, first, let them thaw if frozen. Then, heat your chili on the stovetop over medium heat until the desired temperature has been reached. Or, if you’re in a pinch for time, pop it in the microwave for a minute or 2 or until heated through!
Yes! If you don’t want to use turkey, ground beef or chicken can be used for this recipe. However, keep in mind that any alterations will affect the taste of your chili depending on what protein you use.
Sure! To make this turkey chili recipe, swap out the turkey for a vegetarian protein source such as tempeh. Or, leave it out altogether.
More of Our Favorite
No-Bean Chili Recipes
Turkey Sweet Potato Chili (No-Bean)
- Total Time: 45 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
This quick no bean chili recipe is made with Mexican flair thanks to a quick homemade mole sauce for a delicious dinner the whole family will love! Gluten free and dairy free.
Ingredients
For the mole sauce (see notes for quick alternatives):
- 2 teaspoons olive oil
- 2 garlic cloves
- ½ cup white onion, chopped
- 2 Tablespoons chili powder
- ¼ teaspoon cinnamon
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- Pinch of ground cloves
- 1 dried pasilla soaked and /or 2 chipotle peppers in sauce (canned)
- 1 ½ to 1 ¾ cups of chicken or vegetable broth – less broth creates a thicker sauce.
- 2 Tablespoons creamy almond butter
- 1 ounce dark chocolate ( 60% – 70%)
- 1 Tablespoon unsweetened cocoa powder
- Pinch of sea salt
For the turkey chili:
- 1 Tablespoon oil
- 16 ounces ground lean turkey
- ⅔ cup onion, chopped
- 1 teaspoon minced garlic
- 2 cups bell pepper, chopped
- ½ teaspoon salt
- ½ teaspoon cayenne
- ½ teaspoon pepper
- 2 cups sweet potato, peeled and chopped
- 14 ounces fire-roasted tomatoes (keep juice)
- Optional: chicken broth (if needed to thin the chili)
- Sliced jalapenos
- Chopped cilantro or parsley
- Pepitas (pumpkin seeds)
Instructions
For the mole sauce:
- Heat the olive oil in a medium sauce pot, and add the garlic and onion sauteing on medium heat for about 2 minutes or until it is fragrant.
- Add the spices – chili powder, cinnamon, cumin, oregano, cloves, and chipotle (optional). Mix them all together, and cook for an additional 1 to 2 minutes.
- Remove the pot from heat, and add the broth, stirring to combine.
- Carefully, transfer the sauce to a high-speed blender. Or, use an Immersion Blender to blend the ingredients until smooth.
- Transfer the mixture back to the pot, and add almond butter, chocolate, cocoa powder, and sea salt. Return the heat to medium-high, and bring the sauce to bubbling before reducing the heat back to low. Let it simmer for 15-20 minutes.
- Add 1 Tablespoon of oil to a large pot or Dutch oven over medium-high heat. Add ground turkey and cook for about 4 to 5 minutes until the turkey is browned. Once browned, remove the turkey from the pot, and set it aside.
- Add the onion and garlic to the pot, and saute for about 1 minute or until fragrant. Then, add the peppers, spices, and chopped sweet potato. Stir to combine. Cook on medium heat for an additional 4 minutes or until the sweet potatoes soften but are not fully cooked.
- Place the turkey back in the pot, and add the canned fire-roasted tomatoes with the juice plus 1 cup of mole sauce. Stir to combine. Then, simmer for 20 minutes or until the sweet potatoes are tender. Taste and adjust the spices if needed. For thinner chili add ½ cup of chicken broth.
- Ladle the chili into serving bowls, and garnish it with sliced jalapenos, cilantro, pepitas, and optional cheese and sour cream, as desired.
Notes
- If you don’t want to make the mole sauce, feel free to use a gluten free store bought mole sauce or a red enchilada sauce.
- Feel free to use leftover diced, smoked, or cooked turkey in replace of ground turkey. Skip browning meat if you do.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: dinner
- Method: stove top
- Cuisine: mexican-american
Nutrition
- Serving Size:
- Calories: 305
- Sugar: 9.1 g
- Sodium: 784.2 mg
- Fat: 16.4 g
- Saturated Fat: 3.8 g
- Carbohydrates: 22.4 g
- Fiber: 5.9 g
- Protein: 19.3 g
- Cholesterol: 56.3 mg
Keywords: sweet potato chili, turkey chili, turkey mole, paleo chili recipe, gluten free
That’s it, ya’ll! This Turkey Sweet Potato Chili with Mole Sauce is one of my favorite recipes, and I hope you love it, too! What are your go-to comfort foods? Let me know in the comments below!
Cheers,
LC
I am so glad I had some mole left from the batch I made from your recipe the other day, this is delicious!
★★★★★
I am so happy I found this recipe, I am in love!
★★★★★
So glad!
I was searching for this information. Thanks for sharing this really informative post which is really helpful for me.
Very well examined and well presented.
You’re welcome!
Once again a, brilliant post. I have been watching this blog from quite a good time.
Thanks for sharing another sooper post.
Thanks!
Thanks for sharing this post,
Keep posting like this that is very helpful For us
I have found something new in this Article.
Really good! I substituted creamy organic peanut butter and it worked nicely. My husband loved it so much, he also ate it for breakfast!
The recipe was a bit confusing to follow on my phone. I’ll print it for next time.
★★★★
oh thank you! I will update recipe to make it more clear. Which part was confusing? Happy to help!
I made a batch of this yesterday and it’s freaking scrumptious. It’s even more flavorful on day two! Spicy yet subtly sweet… a total bowl of comfort. I’ll definitely be making this again. Thank you!!
★★★★★
Woohoo holy mole! ? glad you liked it
Chocolate chili?! Now I HAVE to try that mole sauce!
Nothing sounds better to me today than this chili. Pure genius.
right? I love a thick hearty chili!
I am making this tonight for a group of 6 NYC bloggers! Can’t wait!!!
keep me posted Ash!
Hospitality, chocolate, almond butter, chili, hugs, and loving discussion? That sounds like a good deal. Let’s do it. Your dinner recipes are always SO good. WE just finished the leftovers from the African peanut stew I pulled out of the freezer yesterday.
Oh that makes me so happy! and you are wonderful. God is so using you friend. Just thought I would tell you it shows! <3
I’ve never made or even eaten mole before but that TOTALLY needs to change as this looks incredible!
Definitely the ultimate fall/winter dish!
for sure! I think you will love it Kristy!
This is fabulous Lindsay and this mole sauce thing… Oh my! sounds out of this world… thanks girl!
let me know if you try it Silvia! Thanks!
Love that you blended sweet potatoes into the mixture! Looks delicious!
thanks friend! let me know if you give it a whirl!
i have never been a fan of mole..but i do love me chili esp with sweet potatoes and turkey!
really? oh you must try this one with sweet potato. I think you’d love. Well, I hope so! haha
YUMMMMMMMMMM
this one I know you’d love!! Promise it’s easy too! Hehe
I need allllll the comfort today. Can just just bring a pot of this over? We can drink wine and plot our escape to New Zealand.
We are looking at house in NZ now. haha! I’ll make chili. ALways!
THIS. I think this needs to happen this weekend. It is everything I want right now. Also, chocolate, tea, and hugs. You’re a genius.
sending you hugs! <3 and chili. hehe
This bowl of comfort is calling my name. I love the complex deep flavors in this chili. I can tell just by your ingredient list this recipe is so good and one my family would adore.
i hope you try it! I think you’d love! <3
Oh Wow – you mixed in sweet potato into mole!?!?! HOLY MOLE indeed! Nope I’ve yet to make mole sauce, Corny Cotter you nailed this Sweet Potato Mole Turkey Chili recipe!
really? girl, i think you’re gonna love mole!!
Great minds think alike with posting a chili recipe today! 🙂 This recipe sounds amazing. I love the sweet potato – turkey combo, but I’ve never tried a mole sauce for chili. I bet it’s [email protected]
OMG i must try all of yours! just drooled over your chili post
Big group hug, indeed! I’m over the political stuff and way more interested in your chili!
That mole sauce sounds incredible! Love the addition of the almond butter. Mmmm…
amen to that!
Yes.
Sweet potato
mole
turkey
chili
Everything that I need in my life right now. Maybe adding wine as well.
I have never had mole and I worked in Mezico for many years. Some say I’m part Mexican but I am ashamed to admit I’ve never tried mole. I just don’t know about the chocolate but you may have sold me. Hugs back!
really? You mexian megan you! haha! let me know if you try it. And teach me your mexican cooking skills please!