Crockpot Turkey Sweet Potato Chili – Cozy, Hearty, and Weeknight-Friendly
This crockpot turkey sweet potato chili is the kind of meal you’ll want on repeat every fall and winter. It’s hearty and comforting, but still light enough to keep you feeling good. The slow cooker does the heavy lifting while you get on with your day.
The sweet potatoes bring a gentle sweetness that balances the warm spices, and the ground turkey keeps things lean without sacrificing flavor. It’s simple to make, easy to customize, and perfect for meal prep.
Ingredients
Method
- Brown the turkey: Heat olive oil in a skillet over medium-high heat. Add ground turkey, season with a pinch of salt and pepper, and cook until no longer pink, breaking it up as it cooks, 5–7 minutes. Browning adds depth and keeps the chili from tasting flat.
- Sauté the aromatics (optional but recommended): In the same pan, add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds. This step boosts flavor before everything goes into the slow cooker.
- Load the crockpot: Add turkey, onion, bell pepper, garlic, sweet potatoes, crushed tomatoes, diced tomatoes, tomato paste, black beans, kidney beans, and 1 cup broth to the crockpot. If using jalapeño, chipotle, or corn, add them now.
- Season: Sprinkle in chili powder, cumin, smoked paprika, coriander, cinnamon (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine. If the mixture looks very thick, add up to 1/2 cup more broth.
- Cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until sweet potatoes are tender and flavors have melded.
- Adjust: Taste and add more salt, pepper, or chili powder as needed. If you want thicker chili, remove the lid for the last 20–30 minutes or mash a few sweet potato cubes into the liquid.
- Serve: Ladle into bowls and top with avocado, cilantro, shredded cheese, a dollop of Greek yogurt or sour cream, and a squeeze of lime. The acidity brightens everything.
What Makes This Recipe So Good
- Set it and forget it: Everything cooks in the crockpot, so prep is quick and hands-off once it’s in.
- Balanced flavors: Sweet potatoes add natural sweetness, tomatoes bring acidity, and chili spices add warmth without overwhelming heat.
- Lean but satisfying: Ground turkey keeps calories in check while beans and veggies add fiber and bulk.
- Great for leftovers: Tastes even better the next day and freezes beautifully.
- Customizable: Easy to make mild or spicy, with or without beans, and adaptable to different diets.
Shopping List
- Ground turkey (1.5 to 2 pounds, 93% lean works well)
- Sweet potatoes (2 medium, peeled and diced into 1/2-inch cubes)
- Onion (1 large, diced)
- Bell pepper (1, any color, diced)
- Garlic (3–4 cloves, minced)
- Crushed tomatoes (1 can, 28 ounces)
- Diced tomatoes (1 can, 14.5 ounces, fire-roasted if possible)
- Tomato paste (2 tablespoons)
- Black beans (1 can, drained and rinsed)
- Kidney beans (1 can, drained and rinsed)
- Low-sodium chicken broth (1 to 1.5 cups, as needed for consistency)
- Chili powder (2 tablespoons)
- Ground cumin (2 teaspoons)
- Smoked paprika (1 teaspoon)
- Ground coriander (1/2 teaspoon)
- Cinnamon (a pinch, optional but great with sweet potatoes)
- Salt and black pepper
- Olive oil (1 tablespoon, for browning)
- Optional add-ins: diced jalapeño, chipotle in adobo (1–2 teaspoons, minced), corn (1 cup), cocoa powder (1/2 teaspoon)
- Toppings: avocado, cilantro, shredded cheese, Greek yogurt or sour cream, green onions, lime wedges
Instructions
- Brown the turkey: Heat olive oil in a skillet over medium-high heat. Add ground turkey, season with a pinch of salt and pepper, and cook until no longer pink, breaking it up as it cooks, 5–7 minutes.
Browning adds depth and keeps the chili from tasting flat.
- Sauté the aromatics (optional but recommended): In the same pan, add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
This step boosts flavor before everything goes into the slow cooker.
- Load the crockpot: Add turkey, onion, bell pepper, garlic, sweet potatoes, crushed tomatoes, diced tomatoes, tomato paste, black beans, kidney beans, and 1 cup broth to the crockpot. If using jalapeño, chipotle, or corn, add them now.
- Season: Sprinkle in chili powder, cumin, smoked paprika, coriander, cinnamon (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine.
If the mixture looks very thick, add up to 1/2 cup more broth.
- Cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until sweet potatoes are tender and flavors have melded.
- Adjust: Taste and add more salt, pepper, or chili powder as needed. If you want thicker chili, remove the lid for the last 20–30 minutes or mash a few sweet potato cubes into the liquid.
- Serve: Ladle into bowls and top with avocado, cilantro, shredded cheese, a dollop of Greek yogurt or sour cream, and a squeeze of lime. The acidity brightens everything.
Storage Instructions
- Fridge: Cool completely, then store in airtight containers for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags.
Freeze up to 3 months. Label with date for easy tracking.
- Reheat: Thaw overnight in the fridge if frozen. Warm on the stove over medium heat, stirring occasionally, or microwave in 60–90 second bursts.
Add a splash of broth if it thickens too much.
- Meal prep tip: Store toppings separately so they stay fresh and vibrant.
Health Benefits
- Lean protein: Ground turkey supports muscle maintenance without the saturated fat of some red meats.
- Fiber-rich: Beans and sweet potatoes provide fiber that supports digestion and keeps you full longer.
- Micronutrient boost: Sweet potatoes offer beta-carotene (vitamin A), while tomatoes add lycopene and potassium.
- Lower sodium control: Using low-sodium broth and rinsed beans helps manage salt intake.
- Balanced meal: You get protein, complex carbs, and plenty of veggies in one bowl.
What Not to Do
- Don’t skip browning the turkey: It might be tempting, but browning adds a savory foundation and improves texture.
- Don’t cut sweet potatoes too large: Big chunks may stay firm. Aim for 1/2-inch cubes so they cook evenly.
- Don’t overload with liquid: Slow cookers trap moisture. Start with 1 cup broth and only add more if needed.
- Don’t forget to taste and adjust: Salt and acid at the end can transform the chili from good to great.
- Don’t leave beans unrinsed: Rinsing reduces excess sodium and keeps the broth from getting murky.
Variations You Can Try
- Spicy Southwest: Add chipotle in adobo, jalapeño, and a handful of corn.
Finish with cilantro and lime.
- No-bean version: Skip the beans and add extra sweet potato or diced zucchini for a bean-free bowl.
- Paleo-ish: Omit beans and use extra veggies. Top with avocado and cilantro instead of dairy.
- Extra veg: Stir in chopped spinach or kale during the last 10 minutes for a green boost.
- Turkey swapped: Use ground chicken or lean beef if that’s what you have.
- Smoky cocoa twist: Add 1/2 teaspoon unsweetened cocoa powder for subtle depth, similar to a mole vibe.
- One-pot stovetop: Simmer everything in a Dutch oven for 45–60 minutes, stirring occasionally.
FAQ
Can I make this chili without a slow cooker?
Yes. Brown the turkey and sauté the aromatics in a large pot, then add everything else.
Simmer covered on low for 45–60 minutes, stirring occasionally, until sweet potatoes are tender.
How do I keep the chili from getting too sweet?
Use a squeeze of lime, a splash of vinegar, or a bit more chili powder and cumin at the end. The acidity and warm spices balance the natural sweetness of the potatoes.
Can I use frozen sweet potatoes?
You can. Use pre-diced frozen sweet potatoes and add them straight to the crockpot.
They may cook a bit faster, so start checking for tenderness sooner.
What if my chili is too thin?
Mash some sweet potato chunks into the chili to thicken, or cook uncovered for 20–30 minutes. You can also stir in an extra tablespoon of tomato paste.
Is this recipe gluten-free?
Yes, as written it’s naturally gluten-free. Just make sure your broth, spices, and toppings are certified gluten-free if needed.
Can I meal prep this ahead?
Absolutely.
Brown the turkey and chop the veggies the night before. In the morning, dump everything in the slow cooker, set it, and go.
What toppings work best?
Avocado, cilantro, shredded cheddar or pepper jack, green onions, Greek yogurt or sour cream, and lime wedges are all great. Crunchy tortilla strips also add texture.
How spicy is this chili?
It’s mild as written.
For more heat, add jalapeño, chipotle in adobo, or a pinch of cayenne. Adjust to your taste.
Can I add quinoa or grains?
Yes, but cook them separately. Stir cooked quinoa or brown rice into individual bowls so they don’t soak up too much liquid in the crockpot.
What size slow cooker do I need?
A 6-quart slow cooker is ideal.
If yours is smaller, halve the recipe or reduce some liquid and ingredients to avoid overflow.
Final Thoughts
This crockpot turkey sweet potato chili is the kind of recipe that fits your life. It’s simple, wholesome, and full of flavor without a lot of fuss. Whether you’re feeding a family, stocking the freezer, or just want leftovers for the week, it delivers.
Keep the ingredients on hand, tweak the spice level to your liking, and let the slow cooker do the work. A warm, satisfying bowl is just a few easy steps away.
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