Can You Make a Hearty, Flavorful Chili in a Slow Cooker with Just 15 Minutes of Prep?
Craving a warm, comforting meal that’s packed with lean protein and veggies, perfect for chilly evenings? What if you could toss together a smoky, slightly sweet turkey chili with sweet potatoes and a custom spice blend, then let your slow cooker do the work? Turkey Sweet Potato Chili is your answer—a wholesome, crowd-pleasing dish with bold flavors, ideal for family dinners, game-day gatherings, or meal prep. Ready to fill your kitchen with cozy aromas? Let’s get cooking!
Overview: Why Turkey Sweet Potato Chili Shines
What makes Turkey Sweet Potato Chili so special? This updated recipe (revamped in 2024 for better flavor and texture) combines lean ground turkey, sweet potatoes, kidney beans, and corn in a rich, smoky tomato-based broth, seasoned with a homemade blend of chili powder, cumin, and smoked paprika. The slow cooker makes it hands-off, while a stovetop option keeps it versatile. Topped with cilantro, cheese, or avocado, it’s perfect for busy nights, cozy weekends, or feeding a crowd with minimal effort and maximum flavor.
Time requirement: 15 minutes active prep, plus 4 hours (high) or 7 hours (low) in a slow cooker, or 45 minutes total on the stovetop. The slow cooker option is ideal for set-it-and-forget-it ease.
Difficulty level: Super easy! If you can brown meat and chop veggies, you’re set. A large skillet, a 6-quart or larger slow cooker (or large pot for stovetop), and basic tools are all you need, and kids can help mix spices or add toppings.
Health perks: Lean turkey provides protein and iron for muscle health, sweet potatoes offer fiber and vitamin A for immunity, and kidney beans and corn add fiber and nutrients. The low-sodium broth and minimal oil keep it heart-healthy, and the recipe’s flexibility supports gluten-free, vegetarian, or spicier diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 6-8 servings. Each ingredient plays a key role, with swaps for flexibility.
Seasoning Blend
- Chili powder (2 tablespoons): Adds smoky, spicy depth (use mild, medium, or hot based on preference). Sub: Ancho chile powder or a mix of paprika and cayenne.
- Ground cumin (1 tablespoon): Brings warm, earthy flavor. Sub: Ground coriander.
- Salt (2 teaspoons): Enhances all flavors. Sub: Kosher salt or low-sodium alternatives.
- Smoked paprika (1 teaspoon): Adds smoky richness. Sub: Regular paprika or chipotle powder for extra heat.
- Black pepper (1/2 teaspoon, freshly ground): Provides subtle heat. Sub: White pepper.
- Garlic powder (1/2 teaspoon): Adds savory depth. Sub: Onion powder.
- Dried oregano (1/2 teaspoon): Brings herby warmth. Sub: Dried thyme or Italian seasoning.
Chili
- Extra-virgin olive oil (2 tablespoons): Browns turkey and adds richness. Sub: Avocado oil or vegetable oil.
- 92–97% lean ground turkey (2 pounds): Lean protein for a lighter chili. Sub: Ground chicken, beef, or plant-based crumbles for vegetarian.
- Petite diced tomatoes (two 14-ounce cans, drained): Form the tangy base. Sub: Regular diced tomatoes or fire-roasted tomatoes.
- Tomato sauce (7- or 8-ounce can): Adds smooth tomato flavor. Sub: Crushed tomatoes.
- Tomato paste (2 tablespoons): Thickens and intensifies the sauce. Sub: Extra tablespoon of tomato sauce.
- Reduced-sodium chicken broth (2 cups): Creates a flavorful, lighter broth. Sub: Vegetable broth or water with bouillon.
- Sweet potato (1 large, peeled and diced, about 2 cups or 270g): Adds sweet, hearty texture. Sub: Butternut squash or regular potato.
- Yellow onion (1/2 cup diced, 65g): Provides savory depth. Sub: White onion or shallots.
- Green bell pepper (1 large, diced): Adds mild crunch and color. Sub: Red or yellow bell pepper.
- Corn (14-ounce can, drained, or frozen): Brings sweet pops of texture. Sub: Fresh corn kernels or omit.
- Kidney beans (14-ounce can, drained and rinsed): Add protein and fiber. Sub: Black beans, pinto beans, or chickpeas.
- Jalapeño (1 small, minced, seeds removed): Adds mild heat. Sub: Omit for milder chili or use 1/4 teaspoon chili flakes.
These ingredients are pantry-friendly, and the mix of lean protein, fiber-rich veggies, and bold spices makes this a wholesome, satisfying meal.
Step-by-Step Instructions: Let’s Cook This Chili!
Ready to start? You’ll need a large skillet, a 6-quart or larger slow cooker (or large pot for stovetop), a small bowl, and a knife. These steps are simple, with tips for success.
- Make the seasoning blend: In a small bowl, mix 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons salt, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon oregano. Set aside. Tip: Mix thoroughly for even flavor distribution.
- Brown the turkey: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 pounds ground turkey and cook, stirring, for 4 minutes. Add 2 tablespoons of the seasoning blend, stirring and breaking up the meat until fully cooked, 4-5 minutes more (165°F internally). Tip: Break up turkey finely for even texture; don’t drain fat—it adds flavor.
- Slow cooker method: Transfer cooked turkey to a 6-quart or larger slow cooker. Add two 14-ounce cans drained petite diced tomatoes, one 7- or 8-ounce can tomato sauce, 2 tablespoons tomato paste, 2 cups chicken broth, 1 large diced sweet potato (2 cups), 1/2 cup diced onion, 1 diced green bell pepper, one 14-ounce can drained corn, one 14-ounce can drained kidney beans, 1 minced jalapeño, and the remaining seasoning blend. Stir to combine. Cover and cook on low for 7 hours or high for 4 hours. Tip: Stir well to distribute ingredients; taste and adjust salt before serving.
- Stovetop method (alternative): After browning turkey in a large pot or Dutch oven, add all remaining ingredients as above. Stir, cover, and cook on medium-low heat for 45 minutes, stirring occasionally. Tip: Check sweet potatoes for tenderness after 30 minutes.
- Serve: Ladle chili into bowls and serve warm. Add optional toppings like chopped cilantro, green onion, shredded cheese, sour cream, or avocado slices. Tip: Offer toppings in small bowls for customizable servings.
Assembly: Plate It Like a Pro
This chili is hearty and colorful, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Chili: Ladle chili into deep bowls, ensuring each portion has turkey, sweet potato, beans, and corn. Tip: Stir before serving to distribute ingredients evenly.
- Garnish: Top with chopped cilantro, green onion, shredded cheese, sour cream, or avocado slices for a vibrant finish. Tip: Add a sprinkle of smoked paprika for extra color.
- Serving suggestion: Pair with cornbread, tortilla chips, or a green salad for a complete meal. Tip: Bake cornbread during the last 30 minutes of slow cooking for efficiency.
- Presentation: For a cozy vibe, use deep or rustic bowls to highlight the red broth, golden sweet potatoes, and green toppings. Serve family-style in a large bowl with toppings on the side for gatherings. Tip: A drizzle of sour cream or a lime wedge adds a restaurant-style flourish.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your chili tasting great.
- Storage: Store in an airtight container in the fridge for up to 1 week. Reheat in a microwave (1-2 minutes, stirring halfway) or on the stove over medium heat, about 5-7 minutes, with a splash of broth. Tip: Stir in a bit of water to thin if needed.
- Freezing: Cool chili completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over medium heat for 20-30 minutes, stirring occasionally. Tip: Freeze in portions for quick meals.
- Make-ahead: Prep seasoning blend, chop veggies, and brown turkey a day ahead; store in the fridge. Combine and cook fresh for best texture. Tip: Don’t add beans or corn early—they can soften too much.
Health tip: Storing properly preserves the turkey’s protein, sweet potato’s vitamin A, and beans’ fiber, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying quick and healthy.
- Spicy kick: Use hot chili powder or keep jalapeño seeds for extra heat.
- Vegetarian version: Swap turkey for plant-based crumbles or extra beans (e.g., pinto or black); use vegetable broth.
- Veggie boost: Add 1 cup chopped zucchini or kale with the sweet potatoes.
- Creamy twist: Stir in 1/4 cup sour cream or Greek yogurt before serving for a creamier texture.
- Gluten-free option: Naturally gluten-free; check chili powder and broth for additives.
- Grain boost: Add 1/2 cup rinsed quinoa 45 minutes before slow cooker finishes or 15 minutes before stovetop finishes (as in original recipe).
Conclusion: Savor Your Cozy Chili Feast
You’re now ready to master Turkey Sweet Potato Chili! This quick, wholesome dish brings lean turkey, sweet potatoes, and bold spices together for a meal that’s perfect for busy nights, cozy gatherings, or meal prep. With just 15 minutes of prep and a slow cooker (or stovetop), you can create a flavorful, heartwarming chili that’s as nutritious as it is delicious. Play with spicy or vegetarian twists to make it your own. Grab that slow cooker, brown some turkey, and enjoy this comforting meal. Share your results in the comments—I’d love to hear how it turned out!
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Turkey Sweet Potato Chili
Description
Craving a warm, comforting meal that’s packed with lean protein and veggies, perfect for chilly evenings? What if you could toss together a smoky, slightly sweet turkey chili with sweet potatoes and a custom spice blend, then let your slow cooker do the work? Turkey Sweet Potato Chili is your answer—a wholesome, crowd-pleasing dish with bold flavors, ideal for family dinners, game-day gatherings, or meal prep.
Ingredients
Seasoning Blend
- Chili powder (2 tablespoons): Adds smoky, spicy depth (use mild, medium, or hot based on preference). Sub: Ancho chile powder or a mix of paprika and cayenne.
- Ground cumin (1 tablespoon): Brings warm, earthy flavor. Sub: Ground coriander.
- Salt (2 teaspoons): Enhances all flavors. Sub: Kosher salt or low-sodium alternatives.
- Smoked paprika (1 teaspoon): Adds smoky richness. Sub: Regular paprika or chipotle powder for extra heat.
- Black pepper (1/2 teaspoon, freshly ground): Provides subtle heat. Sub: White pepper.
- Garlic powder (1/2 teaspoon): Adds savory depth. Sub: Onion powder.
- Dried oregano (1/2 teaspoon): Brings herby warmth. Sub: Dried thyme or Italian seasoning.
Chili
- Extra-virgin olive oil (2 tablespoons): Browns turkey and adds richness. Sub: Avocado oil or vegetable oil.
- 92–97% lean ground turkey (2 pounds): Lean protein for a lighter chili. Sub: Ground chicken, beef, or plant-based crumbles for vegetarian.
- Petite diced tomatoes (two 14-ounce cans, drained): Form the tangy base. Sub: Regular diced tomatoes or fire-roasted tomatoes.
- Tomato sauce (7- or 8-ounce can): Adds smooth tomato flavor. Sub: Crushed tomatoes.
- Tomato paste (2 tablespoons): Thickens and intensifies the sauce. Sub: Extra tablespoon of tomato sauce.
- Reduced-sodium chicken broth (2 cups): Creates a flavorful, lighter broth. Sub: Vegetable broth or water with bouillon.
- Sweet potato (1 large, peeled and diced, about 2 cups or 270g): Adds sweet, hearty texture. Sub: Butternut squash or regular potato.
- Yellow onion (1/2 cup diced, 65g): Provides savory depth. Sub: White onion or shallots.
- Green bell pepper (1 large, diced): Adds mild crunch and color. Sub: Red or yellow bell pepper.
- Corn (14-ounce can, drained, or frozen): Brings sweet pops of texture. Sub: Fresh corn kernels or omit.
- Kidney beans (14-ounce can, drained and rinsed): Add protein and fiber. Sub: Black beans, pinto beans, or chickpeas.
- Jalapeño (1 small, minced, seeds removed): Adds mild heat. Sub: Omit for milder chili or use 1/4 teaspoon chili flakes.
These ingredients are pantry-friendly, and the mix of lean protein, fiber-rich veggies, and bold spices makes this a wholesome, satisfying meal.
Instructions
Ready to start? You’ll need a large skillet, a 6-quart or larger slow cooker (or large pot for stovetop), a small bowl, and a knife. These steps are simple, with tips for success.
- Make the seasoning blend: In a small bowl, mix 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons salt, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon oregano. Set aside. Tip: Mix thoroughly for even flavor distribution.
- Brown the turkey: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 pounds ground turkey and cook, stirring, for 4 minutes. Add 2 tablespoons of the seasoning blend, stirring and breaking up the meat until fully cooked, 4-5 minutes more (165°F internally). Tip: Break up turkey finely for even texture; don’t drain fat—it adds flavor.
- Slow cooker method: Transfer cooked turkey to a 6-quart or larger slow cooker. Add two 14-ounce cans drained petite diced tomatoes, one 7- or 8-ounce can tomato sauce, 2 tablespoons tomato paste, 2 cups chicken broth, 1 large diced sweet potato (2 cups), 1/2 cup diced onion, 1 diced green bell pepper, one 14-ounce can drained corn, one 14-ounce can drained kidney beans, 1 minced jalapeño, and the remaining seasoning blend. Stir to combine. Cover and cook on low for 7 hours or high for 4 hours. Tip: Stir well to distribute ingredients; taste and adjust salt before serving.
- Stovetop method (alternative): After browning turkey in a large pot or Dutch oven, add all remaining ingredients as above. Stir, cover, and cook on medium-low heat for 45 minutes, stirring occasionally. Tip: Check sweet potatoes for tenderness after 30 minutes.
- Serve: Ladle chili into bowls and serve warm. Add optional toppings like chopped cilantro, green onion, shredded cheese, sour cream, or avocado slices. Tip: Offer toppings in small bowls for customizable servings.
FAQs: Your Questions Answered
Can I use ground beef? Yes! Substitute 2 pounds lean ground beef; cook the same way as turkey.
What are the health benefits? Turkey provides protein and iron, sweet potatoes offer vitamin A and fiber, and beans add protein and nutrients for a balanced meal.
How do I know the chili is done? Sweet potatoes should be tender, and flavors melded after 4 hours (high) or 7 hours (low) in the slow cooker, or 45 minutes on stovetop.
Can I prep for a party? Yes! Prep veggies, turkey, and spices a day ahead; cook fresh for best flavor.
Kid-friendly? Totally! Omit jalapeño and use mild chili powder for a kid-friendly version.
Why is my chili too thick? Too little broth or overcooked. Add a splash of broth or water when reheating next time.
Gluten-free? Naturally gluten-free; check chili powder and broth for additives.
How to store leftovers? Fridge for 1 week; reheat in microwave or on stove. Freeze for 3 months; thaw before reheating.