Description

This Turkey Sweet Potato Chili is a flavorful and hearty slow cooker recipe combining lean ground turkey with sweet potatoes, beans, and a smoky blend of spices. Perfectly spiced with chili powder, cumin, and smoked paprika, this chili delivers a comforting meal that’s packed with protein and fiber. Ideal for meal prep or family dinners, it serves 10-12 people and can be easily customized with optional toppings like cilantro, cheese, or avocado.

Ingredients

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Spices and Seasonings

2 Tablespoons chili powder
1 Tablespoon ground cumin
2 teaspoons salt
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

Main Ingredients

2 Tablespoons extra virgin olive oil
2 pounds (907g) 92–97% lean ground turkey
2 (14-ounce) cans petite diced tomatoes, drained
1 (7- or 8-ounce) can tomato sauce
2 Tablespoons tomato paste
2 cups (480ml) reduced-sodium chicken broth
1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
1/2 cup (65g) diced yellow onion
1 large green bell pepper, diced
1 (14-ounce) can (drained and rinsed) or 1 package of frozen corn
1 (14-ounce) can kidney beans, drained and rinsed
1 small jalapeño, minced (seeds removed)

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Instructions

Mix the seasonings: In a small bowl, combine chili powder, ground cumin, salt, smoked paprika, black pepper, garlic powder, and dried oregano. Set this seasoning blend aside for later use.
Cook the turkey: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the ground turkey. Cook and stir for about 4 minutes, then add 2 tablespoons of the seasoning mix. Continue cooking for another 4 to 5 minutes, breaking up the meat with your spoon until it is fully cooked.
Combine in slow cooker: Transfer the cooked turkey to a 6-quart or larger slow cooker. Add the drained diced tomatoes, tomato sauce, tomato paste, chicken broth, sweet potatoes, diced onion, green bell pepper, corn, kidney beans, minced jalapeño, and the remaining seasoning blend. Stir well until all ingredients are thoroughly combined.
Slow cook the chili: Cover the slow cooker and cook on low for 7 hours or on high for 4 hours. This slow cooking allows flavors to meld and vegetables to become tender.
Serve: Ladle the chili into bowls and serve warm. Optional toppings like chopped cilantro, green onions, shredded cheese, sour cream, or avocado slices can enhance the flavor and texture.
Store leftovers: Cover and refrigerate any leftovers for up to one week. Reheat gently in the microwave or on the stovetop before serving.

Notes

This chili boasts a smoky flavor balanced with mild heat from jalapeño and sweetness from the sweet potato.
Cooking the turkey first helps to enhance its flavor and texture before slow cooking all ingredients together.
You can adjust the spice level by adding more or removing the jalapeño seeds.
Toppings like shredded cheese or avocado add creaminess and depth to the chili.
Make sure to drain and rinse canned vegetables like corn and beans to reduce sodium.
Use a 6-quart or larger slow cooker to prevent overflow while cooking.

Nutrition

Serving Size: 1.5 cups
Calories: 245 kcal
Sugar: 6.1 g
Sodium: 812.3 mg
Fat: 10.8 g
Saturated Fat: 2.4 g
Unsaturated Fat: 7.9 g
Trans Fat: 0.1 g
Carbohydrates: 17.6 g
Fiber: 4.1 g
Protein: 22 g
Cholesterol: 62.6 mg