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- 1 pound ground turkey - 2 medium sweet potatoes, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes Ground turkey adds lean protein to your chili. Sweet potatoes give it a creamy texture. Beans, both black and kidney, boost protein and fiber. Together, they create a hearty base for your dish. - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (optional) Chili powder brings warmth and depth. Cumin adds a nutty flavor. Smoked paprika provides a hint of smokiness. Cayenne pepper is optional for those who love spice. These seasonings elevate the chili's taste. - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 2 cups vegetable broth - 1 tablespoon olive oil Chopped onion and minced garlic create a strong flavor base. Diced bell pepper adds sweet crunch. Vegetable broth makes the chili hearty and helps it cook down. Olive oil is key for sautéing the turkey. Each ingredient plays a part in the rich, savory profile of the dish. - Sauté the turkey: Start by heating olive oil in a skillet over medium heat. Once the oil is hot, add the ground turkey. Cook it for about 5-7 minutes. Break the meat apart with a spoon as it cooks. Season it with salt and pepper to taste. This step adds flavor and makes the turkey nice and brown. - Prepare vegetables for the slow cooker: In your slow cooker, add the diced sweet potatoes, chopped onion, diced bell pepper, and minced garlic. These vegetables bring great texture and taste to the chili. The sweet potatoes add a slight sweetness that pairs well with the savory turkey. - Add beans and tomatoes: Next, stir in the black beans, kidney beans, and crushed tomatoes into the slow cooker. Beans are a perfect source of protein and fiber. They make the chili hearty and filling. - Season the mixture: Now, add the chili powder, cumin, smoked paprika, and cayenne pepper if you want heat. Don't forget to sprinkle in some salt and pepper. Mixing these spices gives the chili its rich flavor. - Pour in the broth: Carefully pour in the vegetable broth. This liquid helps the chili cook evenly and makes it nice and smooth. Stir everything together to combine all the flavors. - Combine turkey and cook: Once the turkey is browned, add it to the slow cooker. Gently stir to mix it into the chili. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. You want the sweet potatoes to be soft and the flavors to blend well. Enjoy the aroma while it cooks! To make your chili taste great, adjust the seasoning to your liking. Start with the salt and pepper. You can add more chili powder or cumin to enhance the flavor. Taste as you go. This way, you can find the perfect balance. For cooking time, I suggest using the low setting for 6-8 hours. This allows the sweet potatoes to get soft and soak up all the flavors. If you're short on time, the high setting will work too, but stick to 3-4 hours. You can make this chili ahead of time. It stores well in the fridge for up to five days. Just let it cool down before sealing it in an airtight container. When you're ready to eat, just reheat it on the stove or in the microwave. For longer storage, freeze the chili. Use freezer-safe bags or containers. It can last for up to three months in the freezer. When you're ready to enjoy it, thaw it overnight in the fridge. Then reheat it on the stove or microwave. Top your chili with fresh cilantro and diced avocado for added flavor. These toppings add a nice touch and make the dish look great. For pairing options, serve your chili with crusty bread or over rice. The bread is perfect for dipping, and the rice makes it more filling. Enjoy your hearty bowl of chili! {{image_2}} You can easily make Sweet Potato Turkey Chili fit different diets. For a vegetarian or vegan option, swap the ground turkey for lentils or a plant-based meat. This keeps the chili hearty and satisfying. Use vegetable broth to replace chicken broth. For gluten-free chili, ensure all canned products are labeled gluten-free. Most beans and tomatoes fit this, making it safe for everyone. Feel free to mix up the beans and proteins. Use pinto beans or chickpeas instead of black and kidney beans. You can also add cooked quinoa for extra protein. For veggies, try adding corn, zucchini, or spinach. Each brings a new taste and boosts nutrition. Want to kick up the flavor? Add more spices like oregano, coriander, or a dash of hot sauce. You can also add a pinch of sugar or honey for a sweet touch. This balance of sweet and savory makes the chili unforgettable. Don't forget to taste as you go; adjust to your liking! To store your Sweet Potato Turkey Chili, let it cool first. Once cooled, transfer it to an airtight container. This keeps the chili fresh and safe. You can store it in the fridge for up to four days. Always check for any off smells or changes in color before eating leftovers. Freezing is a great option for longer storage. To freeze, let the chili cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to three months. For best quality, label the bags with the date. When you’re ready to eat, thaw the chili in the fridge overnight. This keeps the texture nice. You can also use a microwave for quicker thawing. Just be careful not to overheat it. To reheat, you have a few options. The best way is to use the stove. Pour the chili into a pot and heat on low. Stir often to keep it from sticking. This method keeps the flavors fresh. You can also use a microwave. Place the chili in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps heat evenly, keeping the taste and texture great. No matter how you reheat, enjoy your delicious chili! Sweet Potato Turkey Chili takes about 6 to 8 hours on low heat. If you choose high heat, it will take about 3 to 4 hours. I love using the slow cooker for this dish. The long cooking time lets all the flavors blend together beautifully. Yes, you can use other meats. Ground beef or chicken works well too. If you prefer, you can even use sausage for a different flavor. Just be sure to adjust the cooking time as needed. Absolutely! Sweet Potato Turkey Chili is great for freezing. Just let it cool completely before you store it. Use an airtight container or freezer bag. It will stay fresh for up to 3 months. You can serve this chili with many sides. Cornbread is a favorite of mine. You can also try it with rice or tortilla chips. Toppings like fresh cilantro and avocado add a nice touch. To add more heat, increase the cayenne pepper. You can also add diced jalapeños or hot sauce. Start with a little and taste as you go. It's easy to add but hard to take away! This blog post covered how to make a delicious Sweet Potato Turkey Chili. We looked at key ingredients, like turkey, sweet potatoes, and various beans. I shared step-by-step instructions for preparation and cooking. You now have tips for perfecting your chili, meal prepping, and serving it. Plus, we explored variations and storage info for your chili. In conclusion, this recipe is flexible and easy to adapt. Try it your way. Enjoy making this dish for your next meal!

Sweet Potato Turkey Chili (Slow Cooker)

Savor the deliciousness of Hearty Sweet Potato Turkey Chili, perfect for cozy dinners! This easy, slow-cooker recipe combines ground turkey, sweet potatoes, and hearty beans simmered in rich spices. In just a few simple steps, you’ll create a warm, nourishing meal that’s loaded with flavor and nutrition. Ready to impress your taste buds? Click through to explore the full recipe and discover the joy of home-cooked comfort food!
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Ingredients
  

1 pound ground turkey

2 medium sweet potatoes, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for spice)

Salt and pepper to taste

2 cups vegetable broth

1 tablespoon olive oil

Fresh cilantro and avocado for garnish

Instructions
 

Sauté the Turkey: In a skillet over medium heat, add olive oil. Once hot, add the ground turkey. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Season with salt and pepper.

    Prepare Vegetables: In the slow cooker, combine the diced sweet potatoes, chopped onion, diced bell pepper, and minced garlic.

      Add Beans & Tomatoes: Stir in the black beans, kidney beans, and crushed tomatoes to the slow cooker.

        Season: Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), and a pinch of salt and pepper. Mix everything together.

          Add Broth: Pour in the vegetable broth and stir to combine all ingredients well.

            Combine Turkey: Once the turkey is cooked, add it to the slow cooker, stirring gently to incorporate it into the chili mixture.

              Cook: Cover and set your slow cooker to low for 6-8 hours or high for 3-4 hours, until sweet potatoes are tender.

                Serve: Once done, taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and diced avocado.

                  Prep Time: 15 mins | Total Time: 8 hrs | Servings: 6