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Slow Cooker Turkey Chili with Sweet Potato and Black Beans
This lean slow cooker turkey chili is not only hearty and absolutely delicious, but it’s also chock full of fiber, protein, and nutrients. It’s perfect for a comforting weeknight dinner and then leftovers for lunch the next day.
Yield: 6 (1 1/2 cup) servings 1x
Prep: 15 minutesCook: 8 hoursTotal: 8 hours 15 minutes
Scale:
Ingredients
- 3 tablespoons avocado oil or olive oil
- 3 cups 1/2-inch diced peeled sweet potatoes (about 1 large)
- Salt and pepper, to taste
- 1 large onion, finely diced
- 2 tablespoons minced seeded jalapeno pepper (about 1 small)
- 1 pound 99% lean ground turkey
- 4 garlic cloves, minced (2 teaspoons pre-minced)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano, crushed in hand
- 2 cups chicken broth
- 1 (14.5 ounce) can petite diced tomatoes, juices and all
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon fresh lime juice, plus more to taste (1-2 small limes)
- Optional toppings for serving: lime wedges, diced avocado, sour cream, shredded cheddar cheese, sliced green onions or chives, cilantro leaves, hot sauce, etc.
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Instructions
Make It Now:
- Saute Sweet Potatoes: In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add the sweet potatoes and cook, stirring, for 4 minutes or until softened and starting to take on some color. Season lightly with salt and pepper while they cook. Transfer to a plate and set aside.
- Saute Meat Mixture: In the same skillet, heat the remaining 1 tablespoon oil over medium high heat until shimmery. Add the onion, jalapeno, and turkey and season lightly with salt and pepper. Cook, stirring and breaking up the meat as it cooks, until the turkey is cooked through and no longer pink, about 5 minutes. Optional: Drain off some of the excess liquid/grease and return to the hot burner. (Tip: I do this by holding a lid on top and cracking it just a little while draining the liquid into a bowl.)
- Add More Ingredients: Add the garlic, tomato paste, chili powder, cumin, paprika, and oregano (crush it in your hand first) to the skillet and stir to coat the meat mixture. Cook for only 1 minute to release the flavors of those ingredients.
- Slow Cook: Transfer the meat/veggie mixture to the slow cooker. Stir in chicken broth, diced tomatoes, black beans, the cooked sweet potatoes, ¾ teaspoon salt*, and ¼ teaspoon pepper. Cover and cook for 6-8 hours on LOW or 3-4 hours on HIGH. Stir in the lime juice when done.
- Serve: Taste and season with more salt or lime juice to your preference. Chili will thicken as it sits and cools slightly. Serve with your favorite chili toppings.
*Use 1 teaspoon salt if you used low sodium chicken broth.
Freezer For Later:
- Method 1 (before slow cooker): Complete recipe through Step 3. Add the cooked and cooled meat and vegetables to a gallon-sized freezer bag or container. Then, add the remaining ingredients from Step 4 to the same bag. Seal, toss gently to mix, and freeze.
- Method 2 (fully cooked): Fully cook and cook the chili. Freeze in a large freezer bag or in individual containers.
Prepare From Frozen:
- Method 1 (before slow cooker): Thaw for 24-48 hours in the refrigerator. Cook according to instructions beginning with Step 4.
- Method 2 (fully cooked): Thaw in the refrigerator. Warm on the stovetop, in the crock pot, or in the microwave.
Notes/Tips
- I updated this recipe on 11/13/24 to more closely match our cookbook recipe in From Freezer to Cooker. I also incorporated a few techniques I’ve learned for adding more flavor–toasting the tomato paste and spices and adding in lime juice for acid at the end. I also increased the jalapeno amount slightly (don’t worry it’s not too spicy at all). All of those changes add up to a better recipe in my opinion. I hope you enjoy it! (If you prefer the old version, you can print off the original version here.)
- Instant Pot Version: Use our Instant Pot Turkey Chili recipe.
- Stovetop Instruction: Follow Steps 1-3 (except use a large stock pot instead of a pan). Add ingredients from Step 4 in. Bring to a low boil and reduce to a simmer. Cover and simmer for 20 minutes, just until the sweet potatoes are soft. Stir in lime juice. Follow Step 5.
- Be sure to chop and lay out all your ingredients and equipment before beginning this recipe, since it goes quickly once you begin.
- The jalapeño adds a low level of heat in the background—not overpowering at all. If you like more heat, add more jalapeño or a pinch of red pepper flakes.
- I love to freeze this chili in 2-cup Pyrex glass containers or Souper Cubes so I can warm them up for lunches in the microwave.
- You can double this recipe in a 6 quart slow cooker. Depending on the size of your skillet, you may have to saute the turkey and vegetables in two batches.
