Slow Cooker Sweet Potato Turkey Chili
As a working mom with little time to spare, I love using my slow cooker to make dinner. This recipe for Slow Cooker Sweet Potato Turkey Chili is one of my favorites. It's easy to make, and it's always a hit with my family. Plus, it's a great way to use up leftover turkey!
As a working mom with little time to spare, I love using my slow cooker to make dinner. This recipe for Slow Cooker Sweet Potato Turkey Chili is one of my favorites. It's easy to make, and it's always a hit with my family. Plus, it's a great way to use up leftover turkey!
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp minced garlic
- 1 lb. ground turkey
- 2 large sweet potatoes peeled and cut into bite-sized pieces
- 1 onion diced
- 15 oz. can tomato sauce
- 15 oz. can petite diced tomatoes
- 2 (15 oz.) cans pinto beans mostly drained
- 2 tbsp flour
- 2 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp red pepper flakes
- chili fixings sour cream, chopped cilantro, diced green onions, diced tomatoes, sliced avocado, hot sauce, etc.
- Carbohydrate 14.4783553317108 g
- Cholesterol 49.1391734166667 mg
- Fat 2.44761800171087 g
- Fiber 2.09272828566726 g
- Protein 17.5779252422484 g
- Saturated Fat 0.775144839162387 g
- Serving Size 1 1 Serving (142g)
- Sodium 90.3587147555346 mg
- Sugar 12.3856270460435 g
- Trans Fat 0.408336603413654 g
- Calories 152 calories
Step-by-step
- Brown the ground turkey in a skillet until no longer pink. Drain any fat and add the turkey to your slow cooker.
- Add the remaining ingredients and stir to combine. Cover and cook on low for 6 to 8 hours.
- Serve chili with any chili fixings that you like (sour cream, chopped cilantro, diced green onions, diced tomatoes, sliced avocado, hot sauce, etc). Enjoy!
Sweet potatoes anchor this iteration of chili by introducing dense starch and natural sugars that balance the acidity of canned tomatoes. Unlike denser root vegetables, sweet potatoes contain high moisture levels. Cutting them into uniform one-inch cubes ensures they soften fully during the six to eight hour simmer without dissolving into mush.
Chili evolved as a deliberate utilization of available dried spices, meats, and legumes, adapting across regions to incorporate local produce. Swapping ground turkey for lean ground beef alters the fat distribution significantly. Turkey lacks the rendered fat of beef, which can leave the finished sauce tasting thin. Dusting the meat with two tablespoons of flour before combining acts as a thickening agent, compensating for the lower fat content by trapping liquid and imparting body to the broth. Draining the pinto beans removes excess canning liquid, which often contains high sodium levels and metallic notes that interfere with the added chili powder and cumin.
Leftovers store safely in an airtight container in the refrigerator for up to four days. Reheating requires moderate heat on a stovetop, adding a splash of water if the starches have thickened the base excessively overnight.
