My favorite part about fall weather is all the soup! Soup dinners are easy for a lazy chef like me and are my favorite way to prep food that will last throughout the week. This chunky sweet potato turkey chili is my favorite, because each serving is a generous size and packs in tons of lean protein and vegetables.

PREP TIME:  15 minutes || COOK TIME: 30 minutes || Makes 10 large servings


  • 2 lb extra lean ground turkey

  • 200g onion, diced (½ onion)

  • 200g red bell pepper, diced (1 medium pepper)

  • 200g green bell pepper, diced (1 medium pepper)

  • 200g carrot, diced (3 large carrots, peeled)

  • 200g celery, diced (4 large stalks)

  • 400g sweet potato, cubed (1 large sweet potato)

  • 25g jalapeño, diced (1 jalapeño)

  • 20g minced garlic (1T)

  • 2 15 oz cans crushed tomatoes

  • 1 15 oz can diced tomatoes

  • ½ C water

  • 1 tsp chili powder

  • 1 tsp cumin

  • ¼ tsp cayenne pepper

  • olive oil spray

  • salt and pepper to taste

  • large pot


  1. Dice all vegetables and chop sweet potatoes into small cubes.

  2. Spray a large pot with olive oil spray (5-second spray) and brown turkey on medium-high heat until no pink remains. Once turkey is cooked, add in onions, peppers, carrots, celery, jalapeño, and garlic. Cook for 5 minutes on medium heat, stirring occasionally.

  3. Once vegetables are semi-soft, add in canned tomatoes, chopped sweet potatoes, ½ cup of water, and seasonings.

  4. Cover pot and let simmer on medium-low heat for 20-25 minutes, until sweet potatoes are soft. Stir occasionally.

MACROS PER SERVING (325g = about 2 cups): 25P | 1.5F | 20C

You can find the recipe in the MyFitnessPal database by searching: “KLN Recipe: Sweet Potato Turkey Chili.

This recipe is from our Macro-Friendly Game Day guide which you can grab for free here on the site (just enter your email into the popup and it will send right to your inbox!). There are 6 other recipes in the guide, as well as additional tips and tricks for navigating social events this fall.