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Slow Cooker Turkey and Sweet Potato Chili with Beans
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 lb ground turkey
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Shredded cheddar cheese, for serving
  • Chopped fresh cilantro, for serving

Instructions
 

  • Heat a large skillet over medium heat and add the ground turkey. Cook until no longer pink, breaking it up with a spoon as it browns.
  • Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
  • Transfer the turkey mixture to the slow cooker. Add the sweet potato cubes, black beans, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 to 7 hours until the sweet potatoes are tender.
  • Ladle into bowls and top each serving with shredded cheddar cheese and chopped cilantro.

Notes

Sweet potatoes release just enough starch to thicken the chili naturally, so skip extra thickeners. If the chili tastes too mild after cooking, stir in an extra half teaspoon of chili powder during the last hour. Leftovers reheat well in the microwave with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet