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Crowd-Pleasing Crockpot Turkey Chili with Sweet Potato

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This hearty, comforting chili features ground turkey, sweet potatoes, and beans simmered in a smoky, slightly sweet broth. It’s perfect for potlucks, game days, or a cozy weeknight meal, and the slow cooker does most of the work.

Ingredients

Scale
  • 1.5 lbs (680g) ground turkey (93% lean)
  • 2 medium sweet potatoes (about 1 lb / 450g), peeled and diced into ½-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz / 411g) diced tomatoes (fire-roasted preferred)
  • 1 can (8 oz / 227g) tomato sauce
  • 1 can (15 oz / 425g) dark red kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (240ml) low-sodium chicken broth (or vegetable broth)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (freshly ground)
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced avocado, fresh cilantro, diced red onion, lime wedges, tortilla chips

Instructions

  1. Brown the turkey: Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until no longer pink (about 5 minutes). Drain any excess fat if needed.
  2. Sauté the aromatics: Push the turkey to one side of the skillet. Add the diced onion and minced garlic to the empty space. Cook for 2-3 minutes until the onion softens and becomes translucent. Stir everything together, then transfer to the slow cooker.
  3. Add the sweet potatoes and beans: To the slow cooker, add the diced sweet potatoes, drained and rinsed kidney beans, and drained and rinsed black beans. Stir gently to combine with the turkey mixture.
  4. Add the tomatoes and broth: Pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir until everything is well combined. If it looks too thick, add another ½ cup of broth.
  5. Season generously: Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir thoroughly to distribute the spices. Taste the broth and adjust salt if needed.
  6. Cook low and slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the sweet potatoes are tender and easily pierced with a fork.
  7. Adjust consistency and seasoning: After cooking, stir the chili well. If too thick, add a splash of broth or water. If too thin, cook uncovered on HIGH for 15-20 minutes to reduce. Taste and adjust salt, pepper, or chili powder as needed.
  8. Serve with toppings: Ladle the chili into bowls and let everyone customize with desired toppings.

Notes

For best results, use 93% lean ground turkey to keep the chili moist. Cut sweet potatoes into even ½-inch cubes for uniform cooking. Season conservatively at the start and adjust at the end. This chili tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: crockpot chili, turkey chili, sweet potato chili, slow cooker chili, crowd-pleasing chili, healthy chili, gluten-free chili, dairy-free chili

Find it online: https://daintydine.com/crowd-pleasing-crockpot-turkey-chili-with-sweet-potato/