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Slow Cooker Turkey 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 cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat a skillet over medium heat and add the ground turkey, onion, and garlic. Cook until the turkey is no longer pink, breaking it up as it browns.
  • Transfer the turkey mixture to the slow cooker. Add the sweet potato cubes, black beans, diced tomatoes, and chicken broth.
  • Stir in the chili powder, cumin, 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.
  • Stir the chili before serving to check the thickness. If it seems too thick, add a splash more broth.

Notes

The sweet potatoes soften and help thicken the chili naturally, so avoid stirring too often during the last hour. Leftovers reheat well on the stovetop with a little extra broth to loosen the texture. If you want more protein, stir in an extra can of beans at the start.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife