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.

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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.