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This simple comforting slow cooker sweet potato turkey chili is a dump and cook dish that is perfect for a cold day. Loaded with flavor, protein and veggies and the best with so many toppings. Better as leftovers and a perfect dish to prepare and gift to someone needing a hearty, cozy meal!
Why We Love This Sweet Potato Turkey Chili
I have been making my slow cooker sweet potato chili for years, but not actually following the recipe, ha. My husband needs his MEAT so I can’t remember the last time I made that chili recipe without it. Over the years, I continued to make other tweaks and now I decided the sweet potato turkey chili needed a home on the site!
This crockpot sweet potato turkey chili recipe:
- is a dump and cook recipe that once you prep it, you just wait until it’s time to eat!
- is loaded with protein and veggies–this is a dinner recipe all in one bowl
- makes for a freezer friendly meal that is perfect for a dinner to bring for a new mom or friend going through a tough time (one of my faves to send!)
- is easily varied to make it your favorite
Try these other favorite crockpot recipes if you love this one: Crockpot Cheeseburger Soup, Slow Cooker Shredded Beef Chili, Crockpot Sausage Tortellini Soup, or this CrockPot Short Rib Ragu!
Ingredient Notes
- I prefer to use ground turkey that is not too lean for the most flavor and best texture. I typically use about 85%-93% lean turkey. I don’t suggest using 99% lean meat although it will still work in the recipe if that is what you have on hand.
- You can be flexible with the beans and add your preference. We love the combo of kidney beans, black beans and pinto beans, but sometimes I am out of one and just sub for another bean.
- Any color bell pepper too. I often use one red bell pepper and one green, but this is also what I have on hand a lot of times.
- I use no salt added or reduced sodium diced tomatoes, tomato sauce, and beans to keep the sodium level down in this chili. Salting to taste in the end is ideal versus ending up with a super salty dish. Also, fire roasted tomatoes are a fun way to change up this chili!
Ways To Vary This Recipe
- use another meat: you are welcome to use ground beef or ground chicken in stead of the turkey in this chili recipe. If using beef, you will want to drain any grease from the browned meat before adding to the crockpot.
- kick up the spice level: add some cayenne pepper, diced jalapeños, a splash of your favorite hot sauce, or crushed red pepper to really add some spice
Step-By-Step Instructions
Step 1: Heat a skillet to medium-high heat. Add a drizzle of your preferred cooking oil and then add onions. Sauté for several minutes until onions begin to become soft and becoming translucent. Add the ground turkey and cook until browned.
Step 2: Add the peppers and sweet potatoes to the crock pot and then add the browned turkey and onions on top.
Step 3: Add remaining chili ingredients except the tomato paste over top.
Step 4: Stir to combine. Cover and cook on high heat 4-6 hours or low heat 6-8 hours or until sweet potatoes are soft.
Step 5: When sweet potatoes are softened, add in tomato paste to thicken chili and heat for another 10-15 minutes to allow the tomato paste to cook so as not to get a bitter taste.
Step 6: Allow to sit for several minutes before serving. Serve with shredded cheese, avocado or a bit of cilantro, etc.
Recipe Tip
Try not to over cook the sweet potatoes when making this chili. If the sweet potatoes soften too much, they can become mushy in this chili. We prefer that they are nice and soft but not falling apart and turning into mashed potatoes.
More Soup & Chili Recipes
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Easy Rotisserie Chicken Noodle Soup
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Crockpot Chicken Wild Rice Soup
Instant Pot
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Soups & Chilis
Slow Cooker Sweet Potato Chili
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Slow Cooker Sweet Potato Turkey Chili
Equipment
- Slow Cooker (6 Quart)
Ingredients
- 1 lb ground turkey, ground beef works as well
- 1 sweet onion, diced
- 2 bell pepper, diced (any color works!)
- 2 medium sweet potatoes, peeled and cut into bite-sized cubes, 3½-4 cups
- 1 – 1½ tsp garlic powder
- 2 cans diced tomatoes (14.5 oz. each)
- 1 can tomato sauce (15 oz.)
- 1 can pinto beans (15 oz.), rinsed and drained
- 1 can black beans (15 oz.), rinsed and drained
- 1 can kidney beans (15 oz.), rinsed and drained
- 3 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- ¼ – ½ tsp red chili flakes
- ½ tsp pepper
- ½ – 1 tsp sea salt, more or less to taste
- ⅓ cup tomato paste, more to thicken as desired
Instructions
- Heat a skillet over medium-high heat and add a drizzle of preferred cooking oil. Add the onions and sauté for several minutes until they start to soften and become translucent. Add the ground turkey and allow it to sear for 2-3 minutes before breaking into smaller pieces. Continue to brown until the meat reaches an internal temperature of 165°F.
- Transfer the browned meat and onions to the slow cooker along with all the other ingredients except the tomato paste. Stir to combine. Cook on high 4-6 hours or low 6-8 hours or until sweet potatoes are soft and tender.
- When sweet potatoes are fully softened, add in tomato paste and stir. Let the chili cook for another 10-15 minutes to allow the chili to thicken slightly.
- Serve with shredded cheese, diced jalapeños, and all of your favorite chili toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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