Skip to main content

Sweet Potato Chili

This Sweet Potato Chili has a balanced and smooth flavor. It is an ideal tomato-free chili recipe for head and neck cancer patients who have difficulty swallowing and/or mouth sores from treatment and/or who are sensitive to acidity. Unlike typical meat-based chilis that are high in saturated fat, this version is a low fat nutritious treat and is high in protein, fiber, and cancer-fighting antioxidants. Enjoy it topped with avocado, cheese, or other palatable toppings. Either way, it is a perfect easy meal for a patient, survivor, or caregiver to prepare ahead of time and enjoy!

Serves: 6

Prep time: 10 minutes

Cook time: 20 minutes


1 Tbsp olive oil

1/2 onion, chopped

1 lb lean ground turkey

1 Tbsp chili powder

1 ½ tsp cumin

½ tsp garlic powder

½ tsp salt

3 sweet potatoes, diced

3 cups vegetable or chicken broth

1 can kidney beans, drained


  1. Heat olive oil over medium heat in heavy bottomed pot
  2. Add onions to pan and cook for 5 minutes, until translucent 
  3. Add ground turkey, spices, and salt and cook in the pot until turkey is no longer pink. Remove from pot and set aside
  4. Add sweet potatoes and broth to the pot. Bring to a boil, reduce to a simmer and cook for 10 minutes or until soft
  5. Once sweet potatoes are soft, puree sweet potatoes with immersion blender or stand up blender until desired consistency
  6. Place pot back over medium heat, add turkey mixture and beans and mix into chili. If too thick, add 1 cup of water or broth to thin the chili


Per serving: 250 calories, 9 grams fat, 2 grams saturated fat, 54 mg cholesterol, 21 grams carbohydrate, 4 grams dietary fiber, 21 grams protein