Slow Cooker Turkey and Sweet Potato Chili

By
Derek Jacobson
·

This website contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This Slow Cooker Turkey and Sweet Potato Chili is a cozy, hearty bowl that makes a chilly evening feel a little special. Lean ground turkey, tender sweet potatoes, two kinds of beans, and fire-roasted tomatoes simmer together with smoky spices and a hint of cinnamon.

It’s sweet, smoky, and filling, and the slow cooker does most of the work. Brown the turkey, add everything to the pot, and come home to dinner. The full recipe card is at the bottom of this post.

Why This Turkey Sweet Potato Chili Works

Sweet potatoes are the star. As they cook, they soften and break down a little, which thickens the chili and adds natural sweetness. That sweetness balances the smoky paprika, chili powder, and cumin. A small amount of cinnamon sounds unusual, but it makes the flavor warmer and deeper without tasting like dessert.

Ground turkey is lighter than beef but still hearty. Browning it first adds flavor and lets you drain the fat. Fire-roasted tomatoes bring extra smokiness, and tomato paste gives the chili a rich, thick base. Lime juice stirred in at the end brightens everything up.

Ingredients and Easy Swaps

  • Ground turkey: One pound. Ground chicken or lean ground beef also work. Cook turkey or chicken to 165°F, or beef to 160°F.
  • Sweet potatoes: Two medium, peeled and diced into 1/2-inch cubes. Butternut squash is a good swap.
  • Beans: One can each of black beans and kidney beans, drained and rinsed. Pinto beans work in place of either.
  • Tomatoes: One can of fire-roasted diced tomatoes and one can of tomato paste. Regular diced tomatoes are fine with a little extra smoked paprika.
  • Onion, garlic, and bell pepper: One medium onion, 3 cloves of garlic, and 1 bell pepper.
  • Chicken broth: Two cups. Use vegetable broth if you prefer.
  • Spices: Chili powder, smoked paprika, cumin, cinnamon, salt, black pepper, and optional cayenne.
  • To finish: One cup of frozen corn, the juice of 1 lime, and fresh cilantro.

How to Make It at a Glance

  1. Brown the turkey in a skillet over medium heat until no pink remains. Drain the fat and move it to the slow cooker.
  2. Add the onion, garlic, sweet potatoes, beans, tomatoes, tomato paste, and broth.
  3. Stir in all the spices.
  4. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the sweet potatoes are tender.
  5. Add the bell pepper and corn for the last 30 minutes.
  6. Stir in the lime juice and serve with cilantro.

A Good Fit for Busy Weeks

This chili is a smart pick when the week is packed. It makes about 4 big servings, and most of the ingredients are pantry staples you can keep on hand. Canned beans, tomatoes, broth, and spices last for months. Sweet potatoes and onions keep for weeks in a cool, dark spot.

It’s also a filling, balanced meal in one bowl. You get protein from the turkey and beans, fiber from the beans and sweet potatoes, and plenty of vegetables. Double the recipe in a 6-quart slow cooker and freeze half for a night when you don’t want to cook at all.

Common Mistakes to Avoid

Skipping the browning step. Raw ground turkey in the slow cooker turns out pale and clumpy. Browning it first gives better flavor and texture.

Cutting the sweet potatoes too big. Large chunks may still be firm when the chili is done. Keep them around 1/2 inch.

Adding the peppers too early. Bell pepper turns mushy after hours of cooking. Wait until the last 30 minutes so it keeps a little crunch.

Forgetting the lime. It seems small, but it wakes up the whole pot. Add it right before serving.

Variations

  • Make it spicier: Add the cayenne, a diced jalapeño, or a spoonful of chipotle in adobo.
  • Vegetarian: Skip the turkey, add another can of beans, and use vegetable broth.
  • Stovetop: Simmer everything in a Dutch oven, covered, for 35 to 40 minutes until the sweet potatoes are soft.
  • Add greens: Stir in a few handfuls of chopped kale or spinach with the corn.

What to Serve With It

Cornbread is the classic partner for chili. Tortilla chips, saltine crackers, or warm flour tortillas are easy too. Set out toppings like shredded cheddar, sour cream or Greek yogurt, sliced avocado, and green onions so everyone can make their bowl their own. A simple green salad on the side rounds out the meal.

Make Ahead, Storage, and Reheating

Make ahead: Brown the turkey and chop the vegetables the night before. Store them covered in the fridge, then add everything to the slow cooker in the morning.

Storage: Chili keeps in an airtight container in the fridge for up to 4 days. It tastes even better the next day. Freeze it in portions for up to 3 months.

Reheating: Warm on the stove over medium heat or in the microwave until it reaches 165°F. Add a splash of broth if it has thickened.

Frequently Asked Questions

Do I need to peel the sweet potatoes?
The recipe calls for peeled sweet potatoes for a smoother texture. If you don’t mind the skin, scrub them well and leave it on for extra fiber.

Is this chili spicy?
Not very. Without the cayenne, it’s mild and smoky, which makes it a good fit for kids.

Can I put raw turkey in the slow cooker?
It’s safer and tastier to brown it first. If you skip it, break it up well and make sure the chili reaches 165°F.

Slow Cooker Turkey and Sweet Potato Chili
Pin
Print

Slow Cooker Turkey and Sweet Potato Chili

Servings

4

servings

This Slow Cooker Turkey and Sweet Potato Chili is the kind of cozy meal that makes a chilly evening feel extra special. It’s hearty, packed with flavor, and just the right balance of sweet and smoky. The best part? Your slow cooker does most of the work, so you can come home to a warm, comforting dinner with minimal effort.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb ground turkey

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 medium sweet potatoes, peeled and diced

  • 1 can black beans, drained and rinsed

  • 1 can kidney beans, drained and rinsed

  • 1 can fire-roasted diced tomatoes

  • 1 can tomato paste

  • 2 cups chicken broth

  • 1 tbsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1/2 tsp cinnamon

  • 1/2 tsp salt (or to taste)

  • 1/2 tsp black pepper

  • 1/4 tsp cayenne pepper (optional)

  • 1 bell pepper, diced

  • 1 cup frozen corn

  • Juice of 1 lime

  • Chopped fresh cilantro, for garnish

Directions

  • In a skillet over medium heat, cook the ground turkey until browned. Drain any excess fat and transfer the turkey to the slow cooker.
  • Add the diced onion and garlic to the slow cooker, followed by the sweet potatoes, beans, fire-roasted tomatoes, tomato paste, and chicken broth.
  • Stir in the chili powder, smoked paprika, cumin, cinnamon, salt, black pepper, and cayenne (if using).
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
  • About 30 minutes before serving, stir in the diced bell pepper and frozen corn. Let it warm through.
  • Just before serving, squeeze in the fresh lime juice and give the chili a final stir.
  • Serve hot, garnished with chopped cilantro. Enjoy with cornbread, tortilla chips, or a dollop of sour cream!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

Slow Cooker Turkey and Sweet Potato Chili

This Slow Cooker Turkey and Sweet Potato Chili is a cozy, hearty bowl that makes a chilly evening feel a little special. Lean ground turkey, tender sweet potatoes, two kinds of beans, and fire-roasted tomatoes simmer together with smoky spices and a hint of cinnamon.

It’s sweet, smoky, and filling, and the slow cooker does most of the work. Brown the turkey, add everything to the pot, and come home to dinner. The full recipe card is at the bottom of this post.

Why This Turkey Sweet Potato Chili Works

Sweet potatoes are the star. As they cook, they soften and break down a little, which thickens the chili and adds natural sweetness. That sweetness balances the smoky paprika, chili powder, and cumin. A small amount of cinnamon sounds unusual, but it makes the flavor warmer and deeper without tasting like dessert.

Ground turkey is lighter than beef but still hearty. Browning it first adds flavor and lets you drain the fat. Fire-roasted tomatoes bring extra smokiness, and tomato paste gives the chili a rich, thick base. Lime juice stirred in at the end brightens everything up.

Ingredients and Easy Swaps

  • Ground turkey: One pound. Ground chicken or lean ground beef also work. Cook turkey or chicken to 165°F, or beef to 160°F.
  • Sweet potatoes: Two medium, peeled and diced into 1/2-inch cubes. Butternut squash is a good swap.
  • Beans: One can each of black beans and kidney beans, drained and rinsed. Pinto beans work in place of either.
  • Tomatoes: One can of fire-roasted diced tomatoes and one can of tomato paste. Regular diced tomatoes are fine with a little extra smoked paprika.
  • Onion, garlic, and bell pepper: One medium onion, 3 cloves of garlic, and 1 bell pepper.
  • Chicken broth: Two cups. Use vegetable broth if you prefer.
  • Spices: Chili powder, smoked paprika, cumin, cinnamon, salt, black pepper, and optional cayenne.
  • To finish: One cup of frozen corn, the juice of 1 lime, and fresh cilantro.

How to Make It at a Glance

  1. Brown the turkey in a skillet over medium heat until no pink remains. Drain the fat and move it to the slow cooker.
  2. Add the onion, garlic, sweet potatoes, beans, tomatoes, tomato paste, and broth.
  3. Stir in all the spices.
  4. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the sweet potatoes are tender.
  5. Add the bell pepper and corn for the last 30 minutes.
  6. Stir in the lime juice and serve with cilantro.

A Good Fit for Busy Weeks

This chili is a smart pick when the week is packed. It makes about 4 big servings, and most of the ingredients are pantry staples you can keep on hand. Canned beans, tomatoes, broth, and spices last for months. Sweet potatoes and onions keep for weeks in a cool, dark spot.

It’s also a filling, balanced meal in one bowl. You get protein from the turkey and beans, fiber from the beans and sweet potatoes, and plenty of vegetables. Double the recipe in a 6-quart slow cooker and freeze half for a night when you don’t want to cook at all.

Common Mistakes to Avoid

Skipping the browning step. Raw ground turkey in the slow cooker turns out pale and clumpy. Browning it first gives better flavor and texture.

Cutting the sweet potatoes too big. Large chunks may still be firm when the chili is done. Keep them around 1/2 inch.

Adding the peppers too early. Bell pepper turns mushy after hours of cooking. Wait until the last 30 minutes so it keeps a little crunch.

Forgetting the lime. It seems small, but it wakes up the whole pot. Add it right before serving.

Variations

  • Make it spicier: Add the cayenne, a diced jalapeño, or a spoonful of chipotle in adobo.
  • Vegetarian: Skip the turkey, add another can of beans, and use vegetable broth.
  • Stovetop: Simmer everything in a Dutch oven, covered, for 35 to 40 minutes until the sweet potatoes are soft.
  • Add greens: Stir in a few handfuls of chopped kale or spinach with the corn.

What to Serve With It

Cornbread is the classic partner for chili. Tortilla chips, saltine crackers, or warm flour tortillas are easy too. Set out toppings like shredded cheddar, sour cream or Greek yogurt, sliced avocado, and green onions so everyone can make their bowl their own. A simple green salad on the side rounds out the meal.

Make Ahead, Storage, and Reheating

Make ahead: Brown the turkey and chop the vegetables the night before. Store them covered in the fridge, then add everything to the slow cooker in the morning.

Storage: Chili keeps in an airtight container in the fridge for up to 4 days. It tastes even better the next day. Freeze it in portions for up to 3 months.

Reheating: Warm on the stove over medium heat or in the microwave until it reaches 165°F. Add a splash of broth if it has thickened.

Frequently Asked Questions

Do I need to peel the sweet potatoes?
The recipe calls for peeled sweet potatoes for a smoother texture. If you don’t mind the skin, scrub them well and leave it on for extra fiber.

Is this chili spicy?
Not very. Without the cayenne, it’s mild and smoky, which makes it a good fit for kids.

Can I put raw turkey in the slow cooker?
It’s safer and tastier to brown it first. If you skip it, break it up well and make sure the chili reaches 165°F.

Slow Cooker Turkey and Sweet Potato Chili
Pin
Print

Slow Cooker Turkey and Sweet Potato Chili

Servings

4

servings

This Slow Cooker Turkey and Sweet Potato Chili is the kind of cozy meal that makes a chilly evening feel extra special. It’s hearty, packed with flavor, and just the right balance of sweet and smoky. The best part? Your slow cooker does most of the work, so you can come home to a warm, comforting dinner with minimal effort.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb ground turkey

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 2 medium sweet potatoes, peeled and diced

  • 1 can black beans, drained and rinsed

  • 1 can kidney beans, drained and rinsed

  • 1 can fire-roasted diced tomatoes

  • 1 can tomato paste

  • 2 cups chicken broth

  • 1 tbsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1/2 tsp cinnamon

  • 1/2 tsp salt (or to taste)

  • 1/2 tsp black pepper

  • 1/4 tsp cayenne pepper (optional)

  • 1 bell pepper, diced

  • 1 cup frozen corn

  • Juice of 1 lime

  • Chopped fresh cilantro, for garnish

Directions

  • In a skillet over medium heat, cook the ground turkey until browned. Drain any excess fat and transfer the turkey to the slow cooker.
  • Add the diced onion and garlic to the slow cooker, followed by the sweet potatoes, beans, fire-roasted tomatoes, tomato paste, and chicken broth.
  • Stir in the chili powder, smoked paprika, cumin, cinnamon, salt, black pepper, and cayenne (if using).
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
  • About 30 minutes before serving, stir in the diced bell pepper and frozen corn. Let it warm through.
  • Just before serving, squeeze in the fresh lime juice and give the chili a final stir.
  • Serve hot, garnished with chopped cilantro. Enjoy with cornbread, tortilla chips, or a dollop of sour cream!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest