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Crockpot Turkey Sweet Potato Chili - Cozy, Hearty, and Weeknight-Friendly

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.