Turkey Sweet Potato Chili (with Mole Sauce)

Spread the love

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! 

two hands holding a white bowl of no-bean sweet potato turkey chili with mole sauce topped with onions and cilantro

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

ingredients for sweet potato turkey 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. 

Pro Tip

Note: If your Mexican chili is too thick for your liking, include chicken broth as needed to help thin it out. 

Mexican Chili Toppings

two bowls of sweet potato turkey chili

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. 

Homemade mole sauce in a small pot with a spoon
  • 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

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. 

sweet potato turkey chili in a bowl topped with cilantro and jalapeno

Common Questions

How should I store this no-bean chili?

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.

What is the best way to reheat leftover turkey chili?

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!

Can I use another protein source other than turkey?

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.

Can I make this recipe vegetarian?

Sure! To make this turkey chili recipe, swap out the turkey for a vegetarian protein source such as tempeh. Or, leave it out altogether.


sweet potato turkey chili in a bowl topped with cilantro and jalapeno

Turkey Sweet Potato Chili (No-Bean)

  • Author:
    Lindsay Cotter

  • Total Time:
    45 minutes

  • Yield:

  • Diet:
    Gluten Free


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.



For the mole sauce (see notes for quick alternatives):

  • 2 teaspoons olive oil
  • 2 garlic cloves
  • 1/2 cup white onion, chopped
  • 2 Tablespoons chili powder
  • 1/4 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 1/2 to 1 3/4 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
  • 2/3 cup onion, chopped
  • 1 teaspoon minced garlic
  • 2 cups bell pepper, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/2 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)
Optional Toppings:
  • Sliced jalapenos
  • Chopped cilantro or parsley
  • Pepitas (pumpkin seeds)


For the mole sauce:

  1. 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.
  2. 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.
  3. Remove the pot from heat, and add the broth, stirring to combine.
  4. Carefully, transfer the sauce to a high-speed blender. Or, use an Immersion Blender to blend the ingredients until smooth.
  5. 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.
For the chili:
  1. 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.
  2. 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.
  3. 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 1/2 cup of chicken broth.
  4. Ladle the chili into serving bowls, and garnish it with sliced jalapenos, cilantro, pepitas, and optional cheese and sour cream, as desired.


  • 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


  • 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!




Join Robinhood with my link and we’ll both get a free stock https://join.robinhood.com/antonih1183