This slow cooker sweet potato turkey chili is the recipe I make every fall when I want something hearty that basically takes care of itself. Ground turkey, sweet potatoes, black beans, and bell pepper all go into the slow cooker with a blend of chili powder, cumin, cayenne, and paprika. Set it on low in the morning and it’s ready by dinner. Naturally gluten-free and dairy-free with no substitutions needed.
The sweet potato does two things here. It bulks up the chili so you get more meals out of one pound of ground turkey, and the natural sweetness balances the heat from the cayenne so the spice level is warm without being sharp. I brown the turkey before it goes in the slow cooker. It’s an extra step, but it adds flavor you can’t get from slow cooking alone and I think it’s worth the five extra minutes.
Why You’ll Love This Recipe
Ingredient Notes
- Ground turkey – One pound is enough for 8 servings when you add sweet potato and black beans. I use 93% lean. Brown it first in a skillet before it goes into the slow cooker.
- Sweet potatoes – Peeled and cut into half-inch cubes so they cook through evenly in the slow cooker. About two large sweet potatoes gets you 5 cups.
- Black beans – Two 15-ounce cans, drained and rinsed. They add protein and help bulk up the chili without any extra effort.
- Bell pepper – Green bell pepper is what I use here. It adds texture and a little bitterness that works well against the sweetness of the potato.
- Tomato sauce and diced tomatoes – The base of the chili. The tomato sauce gives it body and the diced tomatoes add texture.
- Chili powder and cumin – The foundation of the spice blend. A full tablespoon of each gives this chili real flavor.
- Cayenne pepper – Half a teaspoon gives a mild background heat. Omit it if you prefer no spice, or add more if you want it hotter.
Why You Should Brown Your Ground Turkey
Slow cookers don’t get hot enough fast enough to develop any color on the meat, which means you miss out on flavor. I always brown the turkey in a skillet first, then cook the onion and garlic in the same pan before everything goes into the slow cooker. It takes about 10 minutes and it makes a real difference in the finished chili.
Recipe FAQs
Yes. After browning the turkey and cooking the onion and garlic, keep everything in the pot. Add the sweet potato and cook for 5 to 10 minutes, then add the remaining ingredients. Let it simmer on the stovetop for at least an hour until the sweet potatoes are tender and the flavors have developed.
Yes. Swap in one pound of ground beef using the same method. The flavor will be richer and slightly heavier than the turkey version. Drain the fat well after browning since beef releases more than turkey.
Yes, but I recommend low if you have the time. High heat gets you there in about 3 hours but the texture of the sweet potatoes and turkey is better on low. Low for 4 to 6 hours gives you the best result.
Expert Tips
Storage Instructions
Refrigerator: Store in an airtight container for up to 4 days. The chili thickens as it sits. Add a splash of chicken broth when you reheat it and stir to loosen.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
What to Serve with this Chili
The toppings make this chili. I always put out sliced avocado or guacamole, sliced jalepeño, green onion, and Fritos for crunch. Sour cream and shredded cheddar are good too if you’re not keeping it dairy-free.
For something to serve alongside it, my gluten-free cornbread is the perfect side. It’s baked in a cast iron skillet with a crispy edge and it’s exactly what you want for scooping up the bottom of the bowl. My gluten-free cheddar drop biscuits are a good option too if you want something cheesy and savory on the side. And if you have leftover corn tortillas, my homemade baked tortilla chips come together in about 15 minutes and are great for scooping.
Slow Cooker Sweet Potato Turkey Chili
Ingredients
- 1 lb ground turkey
- 1 tablespoon olive oil or avocado oil
- 1½ cups onion - diced (about 1 onion)
- 2 cloves garlic - minced
- 1 cup green bell pepper - diced (about 1 bell pepper)
- 5 cups sweet potatoes - peeled and cubed (about 2 large sweet potatoes)
- 30 oz canned tomato sauce
- 16 oz canned diced tomatoes
- 30 oz (2 cans) black beans - drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a skillet over medium high, heat oil. Add ground turkey and cook until browned, about 5-7 minutes.
- Add the diced onion to the skillet and cook for 3-5 minutes, until softened. Stir in minced garlic and cook an additional minute.
- Add turkey, onion and garlic to the slow cooker. Then add remaining ingredients. Stir to combine.
- Cook in the slow cooker on low for 4-6 hours, stirring occasionally until the chili is hot and the sweet potato is tender. Taste and adjust any seasonings as needed.
Notes
- Dietary Note: This recipe is naturally gluten-free and dairy-free with no substitutions needed.
- Stovetop Option: After browning the turkey and cooking the onion and garlic, keep everything in the pot. Add the sweet potato and cook for 5 to 10 minutes, then add remaining ingredients and simmer for at least an hour until the sweet potatoes are tender.
- Serving size: About 1.5 cups per serving.
Nutrition
Is there nutrition info for this dish?
Hi Shannon, I just added the nutrition info to the recipe card. Thanks!
Have made this twice now, and it’s easy and delicious!
I’m so glad, Carol! Thanks!
This is our go to chili recipe. My kids like it too. We often add quinoa as well 🙂
This very healthy, delicious chili has a ton of flavor! I don’t usually like sweet potatoes either. I added a small can of hot hatch green chilis and it was great!
Love the hatch green chilis addition! Totally trying that next time!
We love this recipe and have made it twice, its a new favorite!!
This tasted so good! This recipe says 8 servings. How big are the servings? Thanks!
Hi Katrina! I’m glad you liked it! I get about 1.5 cups per serving. Hope this helps!