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Slow Cooker Turkey and Sweet Potato Chili
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound ground turkey
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh cilantro, for serving

Instructions
 

  • Heat a large skillet over medium heat and cook the ground turkey until it is no longer pink, breaking it up with a spoon as it browns. Drain any excess liquid.
  • Add the cooked turkey to the slow cooker along with the diced sweet potatoes, onion, garlic, and red bell pepper.
  • Stir in the black beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper until everything is evenly combined.
  • Cover and cook on low for 6 to 7 hours, or until the sweet potatoes are tender.
  • Taste and adjust salt and pepper if needed. Serve hot with fresh cilantro on top.

Notes

If the chili thickens too much during cooking, stir in an extra splash of broth before serving. Leftovers store well in the fridge for up to four days and freeze nicely in individual portions for quick lunches later in the week.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife