Main Entrees

Slow-Cooker Sweet Potato Turkey Chili

It’s winter, which means it’s time for all the comfort foods. Also, I have a slow-cooker now which as been making my life so much more fun & convenient. Thank you Judy for the Christmas gift!!

I wasn’t always a fan of chili. In fact, I hated it. I didn’t like it because it was spicy. My spice tolerance when I was young was almost at a negative LOL but I grew into it and I love it now! I love stews, braised foods and curries! They’re so good served on top of rice as I cozy up with a blanket and some Grey’s Anatomy playing on my laptop.

I used sweet potatoes for this recipe but regular potatoes work. The awesome thing about recipes like this is that you can add in any other vegetables you like or sub in a different one. I personally like it best with onions and bell peppers though. Those are two musts in a chili! I didn’t have corn but I definitely would’ve added that as well.

This was my second slow cooker recipe. My next one will definitely have to be chicken curry! If you have any good recipes, send them my way!

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Slow-Cooker Sweet Potato Turkey Chili

Slow cooker chili with ground turkey, sweet potatoes, bell peppers, beans and chili seasoning. So delicious served with some cornbread and on those cold nights in!

Course Main Course
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 8 servings
Author Winnie Liong


  • 1 tbsp olive oil
  • 1 pound ground turkey
  • 1 large yellow onion – diced
  • 1 red bell pepper – chopped
  • 1 green bell pepper – chopped
  • 1 small sweet potato – diced
  • 1- 28 oz canned crushed tomatoes
  • 1- 15 oz black beans, rinsed and drained
  • 1/2 cup turkey broth I used Bonafide turkey bone broth
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1- 1.25 oz bean chili mix (I used Bob’s Red Mill)

Recipe Notes

Cook turkey and onion in a large with olive oil until turkey is no longer pink. Transfer to crockpot & add in the rest of the ingredients. Cook on high for 5-6 hours or low for 7-8 hours. Serve garnished with cilantro + sprinkle of cheddar cheese!

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