Spicy Chipotle Turkey Chili with Sweet Potatoes
Equipment
- Slow Cooker
- Skillet
- Cutting Board
Ingredients
- 1 pound lean ground turkey
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, diced
- 2 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, minced
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped, for serving
Instructions
- Heat a skillet over medium heat and add the ground turkey. Cook it while breaking it up with a spoon until it is no longer pink, about 5 minutes. Add the diced onion and minced garlic and cook for another 2 minutes until the onion starts to soften.
- Transfer the turkey mixture to the slow cooker. Add the cubed sweet potatoes, black beans, fire-roasted tomatoes, minced chipotle peppers, 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 or on high for 3 to 4 hours, until the sweet potatoes are fork-tender.
- Taste and adjust salt or pepper if needed. Ladle the chili into bowls and top with chopped fresh cilantro before serving.
Notes
If the chili seems too thick after cooking, stir in a splash of extra broth to loosen it. For less heat, start with one chipotle pepper and add more at the end if you want extra spice. Leftovers keep well in the fridge for up to three days and taste even better the next day once the flavors have settled.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board