This crockpot sweet potato turkey chili is one of those cozy, set-it-and-forget-it meals that always hits the spot. It’s hearty, full of flavor, and packed with protein and veggies.
You just toss everything in the slow cooker, go about your day, and come back to a hot bowl of chili that tastes like you worked all day on it — but you didn’t. Win.
Why I Love This Recipe
I first made this on a chilly fall weekend when I didn’t feel like cooking but still wanted something warm and filling. I tossed in what I had — turkey, sweet potatoes, canned beans — and let the crockpot do its thing. By dinnertime, my whole kitchen smelled like a hug.
- Takes just 15 minutes to prep
- Full of fiber, protein, and good-for-you carbs
- Sweet and smoky flavor combo is so good
- Makes a big batch for leftovers
- Freezes like a dream
What You’ll Need
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes with juices
- 1 (6 oz) can tomato paste
- 2 cups low-sodium chicken broth
Pro Tips
- Brown the turkey first — it adds way more flavor
- Dice the sweet potatoes evenly so they cook through
- Don’t skip the cinnamon — it adds a warm, subtle sweetness
- Adjust the chili powder to your heat level
- Top with sour cream or avocado for extra richness
Tools Required
- Crockpot / slow cooker
- Skillet
- Wooden spoon or spatula
- Cutting board and knife
- Measuring spoons and cups
Substitutions and Variations
- Use ground chicken or beef instead of turkey
- Swap black beans for pinto beans
- Add frozen corn in the last hour for extra texture
- Make it vegetarian by leaving out the meat and using lentils or more beans
Make Ahead Tips
You can brown the turkey and chop all the veggies the night before. Store in the fridge, then just dump everything into the slow cooker in the morning.
Servings and Time
Serves: 6
Cook Time: 6–8 hours (on low)
Total Time: About 8 hours and 15 minutes (includes prep)
Instructions
Step 1: Brown the Ground Turkey
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 pound ground turkey and cook until no longer pink, about 5–6 minutes. Break it into crumbles as it cooks.
Step 2: Sauté Onion and Garlic
Add 1 diced yellow onion and 2 minced garlic cloves to the skillet with the cooked turkey. Cook for 2–3 minutes until the onion softens and becomes translucent.
Step 3: Transfer to Crockpot
Scoop the turkey, onion, and garlic mixture into the crockpot.
Step 4: Add the Sweet Potatoes and Beans
Add 3 cups peeled and diced sweet potatoes, 1 can black beans (drained and rinsed), and 1 can red kidney beans (drained and rinsed) into the crockpot.
Step 5: Add Tomatoes, Tomato Paste, and Spices
Pour in 1 can diced tomatoes with juices and 1 small can tomato paste. Add 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cinnamon, 1 teaspoon salt, and 1/4 teaspoon black pepper.
Step 6: Add Broth and Stir
Pour in 2 cups chicken broth over the mixture. Stir everything together gently to combine.
Step 7: Slow Cook
Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until sweet potatoes are soft and flavors are blended.
Step 8: Serve
Ladle the hot chili into bowls and top with your favorites — sour cream, avocado, shredded cheese, or cilantro.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Reheat on the stove or in the microwave until hot.
Macros (Per Serving – Based on 6 Servings)
- Calories: ~360
- Protein: 26g
- Carbs: 32g
- Fat: 14g
- Fiber: 7g
Why This Recipe Works (Quick Science)
Browning the turkey builds flavor through the Maillard reaction. The slow cooking gives time for the sweet potatoes to soften and soak up the spices. Beans add body, and tomato paste thickens everything while giving a rich base. Cinnamon balances the chili powder and sweet potatoes.
Common Mistakes
- Not browning the turkey — it adds a ton of flavor
- Cutting sweet potatoes too big — they’ll take forever to soften
- Not stirring before serving — things settle and layer in the crockpot
- Lifting the lid too often — it slows cooking time
What to Serve With
- Cornbread or tortilla chips
- A crisp green salad
- Avocado toast
- Rice or quinoa
FAQ
Can I make this on the stovetop?
Yep! Just simmer for 45 minutes on low after combining everything.
Can I use ground beef instead of turkey?
Totally — it’ll just be a bit richer.
Is it spicy?
It’s mild. Add more chili powder or a diced jalapeño if you like heat.
Can I freeze it?
Yes, it freezes great. Let it cool, then store in freezer bags or containers.
Do I need to peel the sweet potatoes?
You don’t have to, but peeled ones cook more evenly and get softer.
Try It and Tell Me!
This chili is comfort food that works for busy weekdays, meal prep, or lazy Sundays. Make it once and it’ll go into your regular rotation. If you try it, leave a comment and let me know how it turned out — or what you topped it with!