Slow Cooker Chipotle Turkey and Sweet Potato Chili
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1 pound ground turkey
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Chopped cilantro and lime wedges, for serving
Instructions
- Heat a skillet over medium heat and cook the ground turkey until no longer pink. Drain any excess liquid and add the turkey to the slow cooker.
- Add the sweet potatoes, onion, garlic, black beans, diced tomatoes, chipotle peppers, chicken broth, chili powder, cumin, and salt to the slow cooker.
- Stir all ingredients until evenly combined.
- Cover and cook on low for 6 to 8 hours, until the sweet potatoes are soft.
- Ladle into bowls and top with cilantro and a squeeze of lime.
Notes
The sweet potatoes release enough starch to thicken the chili naturally, so skip any extra thickeners. If the heat feels too strong after cooking, stir in an extra can of tomatoes before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet
Cuisine: American
Equipment: Slow Cooker, Skillet