Turkey and Sweet Potato Chili

Warm and satisfying, this chili is a lighter version of its traditional cousin and made with turkey and white beans.


  • Chef’s knife
  • Large saucepan
  • Cutting board
  • Measuring cups and spoons


  • 3 Tbsp (45 mL) butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 Tbsp (15 mL) Tex-Mex seasoning
  • 3 Tbsp (45 mL) all-purpose flour
  • 1 lb (500 g) sweet potato, peeled and cubed (1 large or 2 small)
  • 2 cups (500 mL) milk
  • 1 1/2 cups (375 mL) chicken broth
  • 1 can (540 mL) cannellini beans (white kidney beans), drained and rinsed
  • 2 cups (500 mL) shredded cooked turkey
  • 1/4 cup (60 mL) shredded white cheddar cheese
  • 1 green onion, thinly sliced


  1. Melt butter in large saucepan set over medium heat; cook onion, garlic, celery and carrot for about 5 minutes or until beginning to soften. Add jalapeño and Tex-Mex seasoning; cook for about 1 minute or until fragrant. Sprinkle flour over top; cook, stirring, for 1 minute.
  2. Add sweet potato, milk and broth; bring to boil. Reduce heat and simmer for about 5 minutes or until potatoes are almost tender.
  3. Stir in beans and turkey; simmer for 5 to 8 minutes or until potatoes are tender and turkey and beans are heated through.
  4. Garnish with cheddar cheese and green onion. 

Tip: Jalapeño peppers can vary in intensity. Test peppers by slicing a small bit from the end and tasting it. Vary the number of peppers in the dish (from 1 to 2) depending on the desired level of heat.