Description
Hearty and flavorful Turkey Sweet Potato Chili that combines lean ground turkey with sweet potatoes, beans, and a blend of smoky spices, slow-cooked to perfection. This dish features a rich, smoky flavor and a thick, satisfying consistency, perfect for a wholesome family meal or meal prep.
Ingredients
Scale
Seasoning Blend
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Main Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 pounds (907g) 92–97% lean ground turkey
- 2 (14-ounce) cans petite diced tomatoes, drained
- 1 (7- or 8-ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 2 cups (480ml) reduced-sodium chicken broth
- 1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
- 1/2 cup (65g) diced yellow onion
- 1 large green bell pepper, diced
- 1 (14-ounce) can drained and rinsed or 1 package frozen corn
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 small jalapeño, minced (seeds removed)
Instructions
- Prepare the seasoning blend: In a small bowl, combine chili powder, ground cumin, salt, smoked paprika, black pepper, garlic powder, and dried oregano. Mix thoroughly and set aside.
- Cook the ground turkey: Heat extra virgin olive oil in a large skillet over medium heat until hot. Add the ground turkey and cook, stirring for about 4 minutes. Add 2 tablespoons of the seasoning blend and continue to stir and break up the meat until fully cooked through, about 4–5 additional minutes.
- Combine ingredients in slow cooker: Transfer the cooked turkey to a 6-quart or larger slow cooker. Add the drained diced tomatoes, tomato sauce, tomato paste, chicken broth, diced sweet potato, diced onion, diced green bell pepper, corn, kidney beans, minced jalapeño, and the remaining seasoning blend. Stir well to combine all ingredients evenly.
- Cook the chili: Cover the slow cooker and cook on low for 7 hours or on high for 4 hours, allowing flavors to meld and the sweet potatoes to become tender.
- Serve and store: Serve the chili warm with optional toppings such as chopped cilantro, green onions, shredded cheese, sour cream, or avocado slices. Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave or on the stovetop before serving.
Notes
- This chili boasts a smoky, rich flavor with a hearty and thick consistency thanks to the combination of spices, sweet potatoes, and kidney beans.
- Using a slow cooker allows the flavors to deepen while keeping the preparation hands-off and easy.
- You can adjust the jalapeño amount to control the heat level.
- For an extra thick chili, reduce the chicken broth slightly.
- Perfect for meal prep with leftovers that reheat well.
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 6.1 g
- Sodium: 812.3 mg
- Fat: 10.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 17.6 g
- Fiber: 4.1 g
- Protein: 22 g
- Cholesterol: 62.6 mg
