This smoky and spiced turkey sweet potato chilli is as hearty and satisfying as it is flavourful! It comes together in the slow cooker with ground turkey, sweet potatoes, beans, a generous dose of seasoning, and a little jalapeño heat. A quick, easy meal for busy schedules.
Ingredients
Chili
- 2 Tablespoons extra virgin olive oil
- 2 pounds (907g) 92–97% lean ground turkey
- 2 (14-ounce) cans petite diced tomatoes, drained
- 1 (7- or 8-ounce) can tomato sauce
- 2 Tablespoons tomato paste
- 2 cups (480ml) reduced-sodium chicken broth
- 1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
- 1/2 cup (65g) diced yellow onion
- 1 large green bell pepper, diced
- 1 (14-ounce) can (drained and rinsed) or 1 package of frozen corn
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 small jalapeño, minced (seeds removed)
Seasoning Blend
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons salt
- 1 and 1/4 teaspoons smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- Make the seasoning blend: In a small bowl, mix all the seasonings. Set aside.
- Brown the turkey: Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook and stir for 4 minutes, then add 2 Tablespoons of seasoning blend. Stir and break up the meat as much as possible as it cooks for another 4-5 more minutes, or until completely cooked through.
- Make the chili: Transfer the cooked meat to a 6-quart or larger slow cooker. Add the remaining ingredients — including the remaining seasoning blend. Stir everything together until combined. Cover and cook on low for 7 hours or on high for 4 hours.
- Serve chili warm. Feel free to add optional toppings such as chopped cilantro, green onion, shredded cheese, sour cream, and/or avocado slices. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.
Recipe courtesy of Sally’s Baking Addiction