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Avatar photoIsha Joe

Turkey Sweet Potato Chili

This is spiced sweet potato turkey chili with an unbeatable smoky flavor and rich, hearty consistency. It comes together in the slow cooker with ground turkey, sweet potatoes, beans, a generous dose of seasoning, and a little jalapeño heat.
Print Recipe
Prep Time 6 hours
Cook Time 25 minutes
Total Time 6 hours 25 minutes
Servings: 10
Course: Dinner, Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons chili powder*
  • 1 Tablespoon ground cumin
  • 2 teaspoons salt
  • 1 and 1/4 teaspoons smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
Chili
  • 2 Tablespoons extra virgin olive oil
  • 2 pounds 907g 92–97% lean ground turkey
  • 2 14-ounce cans petite diced tomatoes, drained
  • 1 7- or 8-ounce can tomato sauce
  • 2 Tablespoons tomato paste
  • 2 cups 480ml reduced-sodium chicken broth
  • 1 large sweet potato peeled and diced (about 2 cups diced, or 270g)
  • 1/2 cup 65g diced yellow onion
  • 1 large green bell pepper diced
  • 1 14-ounce can (drained and rinsed) or 1 package of frozen corn
  • 1 14-ounce can kidney beans, drained and rinsed
  • 1 small jalapeño minced (seeds removed)*

Method
 

  1. Make the seasoning blend: In a small bowl, mix together all the seasonings. Set aside.
  2. Brown the turkey: Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook and stir for 4 minutes, then add 2 Tablespoons of seasoning blend. Stir and break up the meat as much as possible as it cooks for another 4–5 more minutes, or until completely cooked through.
  3. Make the chili: Transfer the cooked meat to a 6-quart or larger slow cooker. Add the remaining ingredients—including the remaining seasoning blend. Stir everything together until combined. Cover and cook on low for 7 hours or on high for 4 hours.
  4. Serve chili warm. Feel free to add optional toppings such as chopped cilantro, green onion, shredded cheese, sour cream, and/or avocado slices. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.

Notes

  1. Make Ahead & Freezing: Let chili cool completely before freezing. Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then heat on the stove on medium heat for 20–30 minutes, stirring occasionally.
  2. Special Tools (affiliate links): Glass Mixing Bowls | Skillet | 6-quart or Larger Slow Cooker (like this one or this one)
  3. Spiciness: For a milder chili, omit the jalapeño. Make sure you read the label on your chili powder to determine the heat level. We typically use a mild chili powder in this recipe, but if you like your chili spicy, feel free to use a medium or hot chili powder.
  4. No Slow Cooker? No Problem. Follow recipe through step 1. You can cook the meat in a very large pot or Dutch oven and just use that to cook the chili, too. Once meat is cooked, add the remaining ingredients. Stir everything until combined, and cook on medium-low heat for 45 minutes. Stir occasionally.
  5. Changes in 2024 from the original recipe: This recipe used to be called “Taco Spice Turkey Chili” and I made several updates to improve the flavor and consistency in 2024, so I renamed it. I now use kidney beans instead of black beans, and leave out the quinoa. The recipe used to call for 2 taco seasoning packets, but I now use a homemade seasoning blend. I also now use 2 Tablespoons of tomato paste to help thicken the chili. You will love the updated version above. If you want to add quinoa, stir in 1/2 cup (85g) uncooked & rinsed quinoa 45 minutes before the slow cooker chili finishes cooking, or 15 minutes before the stove-top chili finishes cooking.