Slow Cooker Sweet Potato Turkey Chili
This hearty and healthy sweet potato turkey chili is loaded with big chunks of sweet potatoes that add variety to your favorite fall comfort food. As simple as browning the meat and dumping everything into the crockpot, and so good with all your favorite chili toppings!
Servings: 8
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
Storage: Store the chili in the refrigerator in an airtight container for 3-4 days. To freeze, allow it to cool completely before transferring to a freezer-safe container. You can freeze up to 3 months.
Serving size: One serving of this chili is roughly t 1 1/4 cup
Nutrition
Calories: 335kcal | Carbohydrates: 54g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 886mg | Potassium: 1456mg | Fiber: 16g | Sugar: 11g | Vitamin A: 9706IU | Vitamin C: 43mg | Calcium: 146mg | Iron: 7mg