This delicious slow cooker turkey sweet potato chili is warm, comforting and made in the Crockpot for an easy family meal. The perfect recipe for a chilly fall evening!
Thinking about warm soups and homemade chili really gets me excited. Now that the new season is upon us, we have been craving warm, spicy meals that warm our hearts and souls for the many cold months to come.
This easy chili made with turkey and sweet potatoes is the perfect weeknight meal and can be packed to take to work for lunch every day of the week, thereafter. So, it doesn’t only save you time but money as well, as you’ll be bringing a great lunch to work rather than buying.
If you love chili as much as me, be sure to check out my Taco Chicken Chili and Slow Cooker Chili.
Ingredients for Slow Cooker Turkey Chili
- Ground turkey
- Vegetables: Bell pepper, onion, garlic, sweet potato
- Herbs and spices: Cumin, chili powder, red pepper flakes, oregano, salt and fresh parsley.
- Oil
- Diced tomatoes
- Tomato sauce
- Chicken stock
How to make ground turkey sweet potato chili
- In a large bowl, combine turkey, vegetables and some of the seasonings.
- Heat up the oil in a large skillet over high-medium heat. Brown the turkey breaking it up into small pieces as it cooks.
- Once completely browned, carefully, transfer the meat into the slow cooker. Add the rest of the cumin, chili powder, red pepper flakes, oregano and salt. Then, add the diced tomato and its juices, tomato sauce, sweet potato and chicken stock. Stir to combine.
- Cover and cook for 4 hours and 30 minutes on high or 6 hours on low. Taste and season with salt as needed.
- Finally, add fresh parsley roughly chopped, 15 minutes before the chili is ready, for added freshness.
- Serve warm with a side of your choice. I love to pair chili with cornbread.
Frequently Asked Questions
This turkey sweet potato chili is a delicious healthy meal option with all the right flavors, and not too spicy for those who enjoy their chili on the milder side.
However, if you prefer your chili really spicy, simply bump up the heat as you wish by adding more red pepper flakes or chili powder.
Chili is such a great dish for meal prep, and the flavors are even better the next day! Let the chili cool to room temperature before storing in an airtight container in the fridge. It will keep well for 4 days and can be reheated on the stovetop or in the microwave.
Yes! Chili freezes really well at will keep for up to 6 months. I always make a double batch for easy freezer meals. Thaw the chili in the fridge overnight before reheating to serve.
Recipe Notes and Tips
- You can make this chili with other ground meats like chicken, beef or bison.
- 15 minutes before the chili is ready add a tablespoon of fresh parsley roughly chopped for added freshness.
- Taste the chili before serving and adjust the seasoning if needed.
- You can also make this on the stovetop in a heavy bottomed pan or dutch oven.
- Serve with your favorite toppings like sour cream, shredded cheese, sliced jalapeños and avocado.
By using the slow cooker for this turkey chili recipe, I was able to significantly lower the preparation time leaving us with extra hours to cozy up and watch some of our favorite Fall television shows while it cooks. Because isn’t that just the perfect way to wait for an excellent meal? I say yes!
More Slow cooker Recipes
- Slow Cooker Shredded Beef (Pulled Beef Recipe)
- Slow Cooker Carnitas
- Slow Cooker Lentil Stew
- Slow Cooker Chicken Noodle Soup with Yuca
Slow Cooker Turkey and Sweet Potato Chili
Author:Ingredients
- 1 ½ pounds ground turkey
- ½ cup bell pepper , chopped
- ½ cup onion , chopped
- 3 cloves garlic , minced
- 1 teaspoon ground cumin , divided
- 1 teaspoon chili powder , divided
- 1 teaspoon red pepper flakes , divided
- 2 teaspoons oregano , divided
- 1 ½ teaspoons salt , divided
- 2 tablespoons vegetable oil
- 22 oz can tomato , diced
- 8 oz can tomato sauce
- 1 cup sweet potato , cut into one inch pieces
- ¾ cup chicken stock
- 1 tablespoon fresh parsley , chopped
Instructions
- In a large bowl, combine turkey, bell pepper, onion, garlic, ½ teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon red pepper flakes, 1 teaspoon oregano and 1 teaspoon salt.
- Heat up the oil in a large skillet over high-medium heat. Brown the turkey breaking it up into small pieces as it cooks.
- Once completely browned, carefully, transfer the meat into the slow cooker. Add the rest of the cumin, chili powder, red pepper flakes, oregano and salt. Then, add the diced tomato and its juices, tomato sauce, sweet potato and chicken stock. Stir to combine.
- Cover and cook for 4 hours and 30 minutes on high or 6 hours on low. Taste and season with salt as needed.
- Finally, add fresh parsley roughly chopped,15 minutes before the chili is ready, for added freshness.
- Serve warm with side of choice.
Notes
- You can make this chili with other ground meats like chicken, beef or bison.
- 15 minutes before the chili is ready add a tablespoon of fresh parsley roughly chopped for added freshness.
- Taste the chili before serving and adjust the seasoning if needed.
- You can also make this on the stovetop in a heavy bottomed pan or dutch oven.
- Serve with your favorite toppings like sour cream, shredded cheese, sliced jalapenos and avocado.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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