High Protein
Crockpot Turkey Sweet Potato Chili gives you a hearty dinner without much work later in the day.
Ground turkey breast adds plenty of protein, while black beans and kidney beans give the chili a thick, filling texture. Sweet potato adds a mild sweetness that balances the tomatoes and smoky spices.
This recipe makes six generous servings, so it’s useful for family dinner, weekly meal prep, or stocking the freezer. Set aside a few containers for lunch, then serve the rest with your favorite chili toppings.
Chopped cilantro, plain Greek yogurt, shredded cheese, avocado, or sliced green onions can each add something different.
The sweet potatoes cook directly in the chili and absorb the seasoned tomato broth. By serving time, they should be tender throughout, with soft edges that blend naturally into the chili.
Keep the pieces close to ½ inch so they cook evenly and don’t remain firm in the center.
Why You’ll Love This Crockpot Turkey Sweet Potato Chili
High in Protein
Each serving has 40 grams of protein from the turkey and beans, making this a filling main course.
Made for the Slow Cooker
After browning the turkey, the slow cooker handles the rest. A large skillet and slow cooker are the main tools needed.
Helpful for Meal Prep
The chili stores and reheats well, so you can prepare several lunches or dinners at once.
Freezer-Friendly
Freeze extra servings for a future dinner when you don’t have time to prepare a full meal.
Hearty Without Being Heavy
Beans and sweet potato give the chili plenty of substance, while extra lean turkey keeps the texture from becoming greasy.
Ingredient Substitutions
Ground Turkey
Use lean ground chicken in place of the turkey breast.
Kidney Beans
Replace the kidney beans with pinto beans or an additional can of black beans.
Chicken Broth
Use reduced-sodium turkey broth or vegetable broth.
Fire-Roasted Tomatoes
Regular diced tomatoes will work if you don’t have fire-roasted tomatoes.
Fresh Cilantro
Use sliced green onions or omit the garnish.
Smoked Paprika
Regular paprika can be used, but the chili will have less smoky flavor.
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Crockpot Turkey Sweet Potato Chili
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1½ pounds extra lean ground turkey breast
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 1 large sweet potatoes peeled and cut into ½-inch cubes
- 1 can (15-ounce) black beans well rinsed and drained
- 1 can (15-ounce) kidney beans well rinsed and drained
- 1 can (28 ounces) fire-roasted diced tomatoes
- 1 can (8 ounce) tomato sauce
- 1 cup reduced-sodium chicken broth
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon chopped fresh cilantro optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground turkey. Cook for 6 to 8 minutes, breaking the turkey into small crumbles, until no pink remains.
- Drain any excess liquid from the skillet.
- Transfer the cooked turkey to the slow cooker.
- Add the onion, red bell pepper, garlic, sweet potato, black beans, kidney beans, diced tomatoes, tomato sauce, and chicken broth.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir until evenly mixed.
- Cover the slow cooker. Cook on High for 4 hours or Low for 7 to 8 hours, until the sweet potato is tender.
- Stir before serving.
- Garnish with chopped cilantro, if desired.
Notes
Tips and Tricks
Cut the sweet potato evenly – Keep the cubes close to ½ inch so they become tender at the same time. Adjust the thickness – Stir in a small amount of broth if the chili becomes thicker than you prefer. Wait before adding toppings – Add dairy, avocado, and other toppings after reheating so they keep their texture.Storing and Reheating
Store in the refrigerator – Place cooled chili in an airtight container and refrigerate for up to 4 days. Freeze for later – Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop – Place the chili in a saucepan and warm over medium-low heat, stirring occasionally. Add a small amount of broth if needed. Reheat in the microwave – Place one serving in a microwave-safe bowl. Cover loosely and heat until hot, stirring halfway through.Nutrition
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