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To make this Slow Cooker Turkey Sweet Potato Chili, you will need the following ingredients: - 1 lb ground turkey - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) crushed tomatoes, preferably fire-roasted for added flavor - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (red or green), chopped into bite-sized pieces - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon freshly ground black pepper - 2 cups chicken or vegetable broth, low-sodium recommended - 1 tablespoon olive oil - Fresh cilantro or diced avocado for garnish (optional) You might not have all the ingredients on hand. Here are some easy swaps: - Ground turkey can be replaced with lean beef or chicken. - Sweet potatoes can swap for regular potatoes or butternut squash. - Kidney beans can be switched for pinto beans or chickpeas. - Fire-roasted tomatoes give great taste, but regular crushed tomatoes work too. - If you don’t have chili powder, use taco seasoning for a different kick. This chili packs a nutritious punch. Here’s a quick look at what you get per serving: - Calories: Approximately 300 - Protein: 20g - Fat: 6g - Carbohydrates: 45g - Fiber: 10g - Sugars: 6g This dish is rich in vitamins and minerals from the sweet potatoes and beans. Plus, it’s a great source of lean protein. Enjoying this meal can help you feel full and satisfied! Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add 1 pound of ground turkey. Cook it until it turns brown and is fully cooked. This should take about 5 to 7 minutes. As you cook, use a wooden spoon to break the turkey into small crumbles. Season it lightly with salt and pepper to bring out its flavor. This step adds a rich base to your chili. Next, transfer the browned turkey into your slow cooker. Now, add 2 medium sweet potatoes, peeled and diced into 1-inch cubes. Then, pour in 1 can of drained kidney beans and 1 can of drained black beans. Add 1 can of crushed tomatoes, preferably fire-roasted, for an extra kick. Toss in 1 finely chopped onion, 3 cloves of minced garlic, and 1 chopped bell pepper. Stir everything gently to mix well. Now it's time to incorporate the spices. Sprinkle 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper over the mixture. Use a large spoon to mix these spices thoroughly with the other ingredients. Next, pour in 2 cups of low-sodium chicken or vegetable broth. This adds depth to the flavors as the chili cooks. Cover the slow cooker with its lid. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. The sweet potatoes should become tender during this time, allowing all the flavors to meld beautifully. Before you serve, taste your chili. Adjust the seasonings if needed. Add more salt, pepper, or spices to suit your taste. To boost the flavor of your Slow Cooker Turkey Sweet Potato Chili, use fire-roasted crushed tomatoes. They add a smoky taste. You can also sauté the onions and garlic before adding them. This step brings out their sweetness. A splash of lime juice at the end brightens the flavor too. For a kick, add diced jalapeños or a dash of hot sauce. Slow cooking works best with fresh ingredients. Make sure all your veggies are diced evenly. This helps them cook at the same rate. Don't lift the lid too often. Each time you do, heat escapes, and cooking time increases. Also, use low-sodium broth to control salt levels. This way, you can adjust flavors as needed. One common mistake is overcooking. Sweet potatoes can turn mushy if cooked too long. Stick to the recommended cooking times. Another mistake is not tasting before serving. Always adjust seasonings at the end. Lastly, don’t skip the garnish! Fresh cilantro or creamy avocado adds texture and flavor. {{image_4}} You can easily make this dish vegetarian or vegan. Replace the ground turkey with a plant-based meat alternative. Options like lentils or chopped mushrooms work well too. Use vegetable broth instead of chicken broth. This keeps the flavors rich and delicious while making it plant-friendly. You can also add more beans for protein. Try chickpeas or black beans for a tasty twist. The original recipe has a mild spice level. If you love heat, add more chili powder. You can also toss in diced jalapeños or crushed red pepper flakes. Start with a little and taste as you go. This way, you can find the perfect balance for your taste buds. For a milder chili, reduce the chili powder. You can also skip the spicy ingredients altogether for a gentle flavor. If you want to switch things up, try using different proteins. Ground chicken or beef can replace turkey. For a healthier choice, use ground turkey breast. You could even use shredded rotisserie chicken for a quick fix. Each protein brings its own flavor. Just remember to adjust the cooking time if you're using something cooked already. This keeps your chili full of flavor and enjoyable. To store your leftover chili, let it cool first. Transfer it to an airtight container. It will stay fresh in the fridge for up to four days. Make sure to label your container with the date. This helps you keep track of freshness. When you're ready to enjoy your chili again, reheating is simple. Pour the chili into a pot over medium heat. Stir occasionally until it warms up. If you prefer the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between, to prevent hot spots. If you want to keep your chili longer, freezing is a great option. Pour the cooled chili into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and label with the date. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can prepare this chili ahead of time. It tastes even better after sitting in the fridge. Make it a day early and let the flavors mix. Just store it in a sealed container. When you are ready to eat, reheat it on the stove or in the microwave. If you don’t have sweet potatoes, try using regular potatoes or butternut squash. Both will add nice texture and flavor. You can also use carrots for a hint of sweetness. Just cut them into small pieces so they cook well. Absolutely! This chili is great for meal prep. It stores well in the fridge for up to five days. You can portion it into containers for lunch or dinner. It also freezes well for up to three months. Just thaw it overnight in the fridge before reheating. This blog post covered how to make a delicious chili. We looked at key ingredients, how to prepare the turkey, and the slow cooker steps. I shared tips to enhance flavor and common mistakes to avoid. There are variations for vegetarians and options for adjusting spice levels. Lastly, we discussed storage and reheating tips for leftovers. Chili can be flexible, tasty, and good for meal prep. Use these ideas to make your own perfect chili. Enjoy cooking!

Slow Cooker Turkey Sweet Potato Chili

Warm up your dinner routine with this delicious Slow Cooker Turkey Sweet Potato Chili! Packed with ground turkey, hearty sweet potatoes, and rich spices, this chili is the perfect comfort food for any occasion. It’s easy to make and even easier to enjoy. Get ready to savor every bite! Click through for the full recipe and discover how to create this satisfying dish that your whole family will love.
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Ingredients
  

1 lb ground turkey

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

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

1 can (28 oz) crushed tomatoes, preferably fire-roasted for added flavor

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (red or green), chopped into bite-sized pieces

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 cups chicken or vegetable broth,low-sodium recommended

1 tablespoon olive oil

Fresh cilantro or diced avocado for garnish (optional)

Instructions
 

Sauté the Turkey: In a large skillet, heat the olive oil over medium heat. Once hot, add the ground turkey and cook until it’s browned and cooked through, breaking it apart into crumbles with a wooden spoon, which should take about 5-7 minutes. Lightly season with salt and pepper to enhance the flavor.

    Combine Ingredients in Slow Cooker: Transfer the browned turkey into the slow cooker. Add the diced sweet potatoes, kidney beans, black beans, crushed tomatoes, chopped onion, minced garlic, and bell pepper. Stir gently to mix all the ingredients evenly.

      Incorporate Spices: Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the mixture in the slow cooker. Use a large spoon to thoroughly combine the spices with the other ingredients.

        Add Flavorful Broth: Pour in the chicken or vegetable broth, ensuring that all ingredients are well-coated with liquid. This will help to develop the flavors as the chili cooks.

          Cook to Perfection: Cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. You're looking for the sweet potatoes to become tender, allowing the flavors of the chili to meld beautifully.

            Final Taste Test: Before serving, taste the chili and adjust seasonings as necessary to suit your palate. Add more salt, pepper, or spices if desired.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                - Presentation Tips: Serve the chili hot in bowls, topped with fresh cilantro or creamy diced avocado for an extra layer of flavor and vibrant color. Pair it with crusty bread or a side of tortilla chips for a satisfying meal that brings warmth and comfort. Enjoy!