Go Back
As the temperature drops, there's nothing quite like the comfort of a warm, hearty meal to keep you cozy. This Hearty Slow-Cooked Turkey and Sweet Potato Chili is the perfect solution for chilly days, offering not just warmth but also a wealth of nutrition. Ground turkey provides a lean protein source, while sweet potatoes add a delightful sweetness and creaminess, along with a boost of vitamins. The convenience of slow cooking makes this recipe ideal for busy weeknights or meal prep, allowing flavors to meld beautifully while you go about your day.

Slow-Cooked Turkey and Sweet Potato Chili

Warm up this chilly season with a delicious and nutritious Hearty Slow-Cooked Turkey and Sweet Potato Chili recipe! Packed with lean turkey, sweet potatoes, and hearty beans, this dish is perfect for meal prep or a cozy weeknight dinner. Just brown the turkey, sauté some veggies, and let your slow cooker do the rest. Enjoy the rich flavors and satisfying texture while nourishing your body with this comforting chili that's sure to become a family favorite!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) ground turkey

1 medium onion, diced

3 garlic cloves, minced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes with green chilies

2 cups low-sodium chicken broth

3 tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

1 tsp salt (adjust to taste)

½ tsp black pepper

1 tsp dried oregano

¼ cup fresh cilantro, chopped (optional for garnish)

1 avocado, diced (for serving)

Sour cream (optional for serving)

Instructions
 

Prepare the Ingredients: Start by dicing the onion and bell peppers, peeling and cubing the sweet potatoes, and mincing the garlic.

    Brown the Turkey: In a large skillet over medium heat, cook the ground turkey until it’s browned and cooked through, about 5-7 minutes. Use a spatula to break it apart as it cooks. Drain any excess fat.

      Sauté the Vegetables: In the same skillet, add the diced onions, garlic, and bell peppers. Sauté for about 5 minutes, until the onions become translucent and the peppers soften.

        Combine the Base: Transfer the browned turkey and sautéed vegetables into the slow cooker.

          Add the Remaining Ingredients: To the slow cooker, add the cubed sweet potatoes, kidney beans, black beans, diced tomatoes (with juices), chicken broth, chili powder, cumin, smoked paprika, salt, black pepper, and oregano. Stir well to combine.

            Slow Cook the Chili: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The sweet potatoes should be tender, and the flavors will meld together beautifully.

              Taste and Adjust Seasoning: Once cooking time is complete, taste the chili and adjust the seasoning if needed. You may want to add more salt, pepper, or chili powder for extra heat.

                Serve: Ladle the chili into bowls and top with diced avocado, fresh cilantro, and a dollop of sour cream if desired.

                  Enjoy: Serve with crusty bread or tortilla chips for a hearty, warming meal!

                    Prep Time, Total Time, Servings: 15 mins | 7 hours | 6 servings