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Slow Cooker Sweet Potato Turkey Chili

Slow Cooker Sweet Potato Turkey Chili

A hearty and comforting slow cooker turkey chili made with lean ground turkey, sweet potatoes, black beans, kidney beans, tomatoes, and smoky spices. This easy crockpot dinner is perfect for busy weeknights, meal prep, and cozy family meals.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 20 minutes
Servings 4

Ingredients
  

  • 1 lb lean ground turkey
  • 1 medium sweet potato peeled and cubed
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 can (15 oz) black beans, drained and rinsed black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp salt or to taste
  • ¼ tsp black pepper
  • 1 pinch cayenne pepper optional
  • 2 tbsp fresh cilantro chopped (optional, for serving)
  • 1 lime cut into wedges (optional, for serving)

Instructions
 

  • Prepare the Ingredients: Peel and cube the sweet potato. Dice the onion and red bell pepper, mince the garlic, and drain and rinse the black beans and kidney beans.
  • Brown the Turkey: Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook, breaking it into crumbles, until browned and no longer pink. Add the onion and garlic during the final few minutes and cook until fragrant.
  • Add Ingredients to the Slow Cooker: Transfer the turkey mixture to the slow cooker. Add the sweet potato, black beans, kidney beans, red bell pepper, diced tomatoes, crushed tomatoes, and chicken broth. Stir gently to combine.
  • Season the Chili: Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne pepper until evenly distributed.
  • Slow Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the sweet potatoes are fork-tender and the turkey chili reaches a safe temperature. Cooking time may vary by appliance.
  • Adjust and Serve: Stir the chili and taste. Adjust the seasonings as needed. If it is too thin, mash a few sweet potato pieces and beans into the liquid. Let it rest for 5 minutes, then serve with cilantro and lime wedges.

Notes

 
  • Make it spicier: Add extra cayenne pepper or a chopped jalapeño.
  • Make it thicker: Mash some of the cooked beans and sweet potatoes into the chili.
  • Bean substitutions: Use pinto beans in place of black beans or kidney beans if preferred.
  • Storage: Refrigerate leftovers in airtight containers for 3–4 days or freeze for 2–3 months for best quality.
  • Reheating: Reheat thoroughly to 165°F (74°C).
  • Serving ideas: Serve with cornbread, avocado, shredded cheese, Greek yogurt, or tortilla chips.
 

Nutrition Facts

 
  • Calories: 430 kcal
  • Protein: 32 g
  • Carbohydrates: 48 g
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Cholesterol: 55 mg
  • Sodium: 650 mg
  • Fiber: 12 g
  • Sugar: 10 g
 
Note: These are estimates based on the listed ingredients. Actual values will vary with the turkey's fat percentage, canned bean and tomato brands, broth sodium, and serving size.