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Turkey Sweet Potato Chili Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground turkey
  • 2 medium sweet potatoes, peeled and diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 3 cups chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for serving

Instructions
 

  • Heat a skillet over medium heat. Add the ground turkey, onion, and garlic. Cook until the turkey is browned and the onion softens, about 5 to 7 minutes. Drain any excess liquid.
  • Transfer the turkey mixture to the slow cooker. Add the sweet potatoes, red bell pepper, 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 with fresh cilantro before serving.

Notes

If the soup seems too thick after cooking, stir in an extra splash of broth to loosen it. Leftovers keep well in the fridge for up to three days and reheat gently on the stove without losing texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet