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- 1 lb ground turkey - 2 medium sweet potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chilies To make this chili, I use ground turkey for lean protein. It cooks up nice and tender. Sweet potatoes add a sweet touch and creamy texture. I always chop my onion and garlic to bring out their flavors. The red bell pepper gives a nice color and crunch. Beans add heartiness, making this chili filling and nutritious. Diced tomatoes with green chilies add flavor and a bit of heat. - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 cup low-sodium chicken broth For spices, I love using chili powder for its rich taste. Ground cumin adds a warm, earthy note. Smoked paprika gives a subtle smokiness that enhances everything. Chicken broth provides a flavorful base, keeping the chili moist and tasty. - Fresh cilantro - Greek yogurt or avocado slices I recommend garnishing with fresh cilantro for a burst of freshness. A dollop of Greek yogurt or avocado slices can add creaminess. These toppings brighten up the dish and make it even more enjoyable. Start by heating a skillet over medium heat. Add the ground turkey to the skillet. Cook it until it is brown and no longer pink. This takes about 5-7 minutes. Once cooked, drain any excess fat from the skillet. This helps keep your chili lean and healthy. Transfer the cooked turkey into the slow cooker. In the same skillet, add the chopped onion, minced garlic, and red bell pepper. Sauté these vegetables for about 3-4 minutes. You want them to be tender and fragrant. This adds depth to your chili. Once they are ready, transfer the sautéed mixture to the slow cooker. Now it's time to combine all the ingredients. To the slow cooker, add the diced sweet potatoes, black beans, kidney beans, and diced tomatoes with their juices. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Pour in 1 cup of low-sodium chicken broth. Stir everything well to combine. Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Check for tenderness in the sweet potatoes and the melding of flavors. Taste and adjust seasoning if needed before serving. You can boost the flavor of your chili easily. Try adding spices like cayenne pepper for heat. A splash of hot sauce also works well. If your chili tastes too sweet, balance it with a squeeze of lime juice. This adds brightness and cuts through the sweetness of sweet potatoes. Choose firm sweet potatoes for the best texture. Soft potatoes can break down too much. If you want a thicker chili, use less broth. For a soupier chili, add more broth. You can adjust the liquid based on your preference. Serve the chili in deep bowls. Garnish it with fresh cilantro for color. A dollop of Greek yogurt or avocado slices adds creaminess. Pair it with crusty bread or a fresh salad for a complete meal. This makes your meal more fun and tasty! {{image_2}} You can swap ground turkey for ground chicken or beef. Both options work well in this chili. Ground chicken keeps the dish light, while beef adds richness. For a vegetarian or vegan meal, try using lentils or tempeh. Both options add protein and texture. You can also use canned chickpeas for a quick substitute. Feel free to mix in other beans or legumes. Black beans and kidney beans are great, but pinto beans also fit nicely. Adding corn or zucchini can boost flavor and color. Just chop them small for even cooking. You can also add diced bell peppers for extra crunch. The more veggies, the better! If you like heat, add jalapeños to your chili. Chop them finely and mix them in with the onions. You can also use hot sauce for extra spice. For those who prefer milder flavors, skip the jalapeños. Consider using sweet bell peppers instead. They add sweetness without the heat. To keep your chili fresh, store it in the fridge right away. Let it cool for about 30 minutes first. Use airtight containers for best results. Glass or plastic containers with lids work well. Be sure to label the containers with the date you made the chili. This way, you won't forget when you cooked it! If you want to save chili for later, freezing is a great option. Pour the cooled chili into freezer-safe bags or containers. Leave some space at the top to allow for expansion. Seal them tightly to prevent freezer burn. When ready to eat, take the chili out and let it thaw overnight in the fridge. To reheat, use a pot on the stove or microwave until hot. In the fridge, your chili can last about 3 to 4 days. After that, it may spoil. Signs of spoilage include a sour smell, mold, or changes in color. If you notice any of these, throw it away. Always trust your nose and eyes; they guide you well! Yes, you can easily make this chili vegetarian. Here are some great replacements: - Use 1 cup of cooked lentils instead of ground turkey. - Swap black and kidney beans for more beans or chickpeas. - Add more diced vegetables like zucchini or corn for texture. - Replace chicken broth with vegetable broth for a rich flavor. Thickening your chili is simple. Here are a few methods: - Add extra diced sweet potatoes; they will break down while cooking. - Stir in some masa harina or cornmeal; this gives a nice texture. - Use a potato masher to mash some of the beans or sweet potatoes. - Let the chili cook uncovered for the last 30 minutes to reduce liquid. Pair this chili with tasty side dishes: - Cornbread or crusty bread for dipping. - Fresh salad for a light crunch. - Rice or quinoa for a heartier meal. - Top with Greek yogurt or avocado for creaminess. This chili recipe combines healthy ingredients like turkey, sweet potatoes, and beans. It offers great flavor with spices and options to adjust spice levels. You can use a slow cooker for ease, letting it do the work. Storing any leftovers is simple, and variations let you customize the dish to your taste. Ultimately, this chili is not just easy to make; it’s perfect for sharing. Enjoy creating this dish, and let your kitchen be filled with warmth and flavor.

Slow Cooker Turkey and Sweet Potato Chili

Warm up your dinner routine with this delicious slow cooker turkey and sweet potato chili! Packed with protein from ground turkey and vibrant flavors from sweet potatoes, beans, and spices, it's the perfect hearty meal. Easy to prepare and ready to cook while you go about your day, this chili will be a hit with your family. Click through for the full recipe and make your next meal a comforting delight!
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Ingredients
  

1 lb ground turkey

2 medium sweet potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup low-sodium chicken broth

Fresh cilantro for garnish (optional)

Instructions
 

In a skillet over medium heat, brown the ground turkey until it is cooked through. Drain any excess fat and transfer the turkey to the slow cooker.

    In the same skillet, add the chopped onion, garlic, and red bell pepper. Sauté for about 3-4 minutes until the vegetables are tender and fragrant. Add them to the slow cooker.

      To the slow cooker, add the diced sweet potatoes, black beans, kidney beans, diced tomatoes (with juices), chili powder, cumin, smoked paprika, salt, pepper, and chicken broth. Stir well to combine all the ingredients.

        Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender and the flavors meld together.

          Taste and adjust seasoning if necessary before serving.

            Prep Time: 15 mins | Total Time: 7 hours | Servings: 6

              - Presentation Tips: Serve the chili in deep bowls, garnished with fresh cilantro and a dollop of Greek yogurt or avocado slices for a creamier texture.