Crockpot Turkey Sweet Potato Chili
Crockpot Turkey Sweet Potato Chili is a high-protein slow cooker dinner with hearty texture and warm spices for family meals and meal prep.
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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
Serving Size: 1¾ Cups Turkey Sweet Potato Chili
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
Calories: 398kcalCarbohydrates: 49gProtein: 40gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 62mgSodium: 1450mgPotassium: 1463mgFiber: 15gSugar: 11gVitamin A: 10435IUVitamin C: 40mgCalcium: 135mgIron: 6mg
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