Description
This Turkey Sweet Potato Chili is a hearty and healthy twist on classic chili, featuring lean ground turkey, sweet potatoes, and a flavorful blend of spices. Perfect for a comforting meal, this slow cooker chili is easy to prepare and packed with nutritious ingredients for a satisfying dish that serves a crowd.
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
Chili
- 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 of frozen corn
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 small jalapeño, minced (seeds removed)
Instructions
- Make the seasoning blend: In a small bowl, combine chili powder, ground cumin, salt, smoked paprika, black pepper, garlic powder, and dried oregano. Set this seasoning blend aside for later use.
- Brown the turkey: Heat the olive oil in a large skillet over medium heat. Once hot, add the ground turkey. Cook and stir the turkey for about 4 minutes, then sprinkle 2 tablespoons of the seasoning blend over the meat. Continue cooking and breaking up the turkey into small pieces for another 4 to 5 minutes until the turkey is fully cooked through.
- Make the chili: Transfer the browned turkey to a 6-quart or larger slow cooker. Add the drained diced tomatoes, tomato sauce, tomato paste, reduced-sodium chicken broth, diced sweet potato, diced onion, diced green bell pepper, corn, kidney beans, minced jalapeño, and the remaining seasoning blend. Stir everything together thoroughly to combine all ingredients.
- Cook the chili: Cover the slow cooker and cook the chili on low for 7 hours or on high for 4 hours. This slow cooking allows flavors to meld and the sweet potatoes to become tender.
- Serve and store: Serve the chili warm, optionally topped with chopped cilantro, green onion, shredded cheese, sour cream, or avocado slices. Store any leftovers covered in the refrigerator for up to one week. Reheat leftovers in the microwave or on the stove before serving.
Notes
- Make sure to remove seeds from the jalapeño if you prefer less heat in your chili.
- You can substitute frozen corn if canned corn is not available; just be sure to drain canned corn before adding.
- Adjust seasoning to taste before slow cooking if desired.
- Slow cooking times may vary based on your slow cooker model; check doneness after the minimum time.
- For a thicker chili, you can simmer it uncovered on the stovetop after slow cooking to reduce liquid.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
