It’s 7pm on Monday, and I realize that I have no food prepped for the next few school days. With a crazy busy week ahead full of assignments and exams, and with a bit of February chill, I knew a good crockpot chili would serve me well. I wanted something warm and hearty that would be a full, re-heatable meal for the rest of the week. Sweet potatoes are a staple for me (especially the local NC-grown ones!): full of fiber, complex carbs and nutrients, they are a great addition as a starch to any dish. I chose to use ground turkey for this dish too, as it tends to be a little lower in saturated fat than ground beef. Kidney beans, onions, garlic, canned tomato, and spices rounded out the rest of the classic chili textures and flavors.
I started by slicing 4 sweet potatoes lengthwise, and then into quarter inch thick half-rounds.
Next, I chopped up 1/2 onion (had a red one on hand, but any type will do) and 3 cloves of garlic.
I then tossed the garlic and sweet potato into the crockpot with a can of diced tomatoes and a can of kidney beans. This can of fire roasted tomatoes with green chiles was perfect to pack in a little extra spice.
The onions went into a skillet with some olive oil, cumin, chili powder and pumpkin pie spice (this complemented the flavor of the sweet potatoes) to be cooked down with the ground turkey. I browned the turkey, stirring everything together occasionally, until there was no more visible pink in the meat.
I then added the meat mixture into the crockpot, and added a bit of salt and black pepper.
I stirred all of this together with about 1 cup of chicken broth, added a dash more of salt and black pepper, set the crockpot to high, sealed the lid, and went to go do some homework for 4 hours. I checked back in at the 2 hour mark to give my concoction a stir.
Finally, around midnight, my chili was perfect. The sweet potatoes were cooked through and all the flavors had wonderfully melded together into a tangy, spicy, slightly sweet meal.
If you don’t own a crockpot, this recipe can also be made in a large stockpot! Simmer over low heat for 1-3 hours, or until the sweet potatoes are cooked through (soft but not mushy). Check and stir every 30 min.
Lunch the next day in the library was pretty glorious.
Sweet potato turkey chili
The perfect crockpot meal, sweet and spicy.
- 4 small-medium sweet potatoes
- 3 cloves garlic
- 1 14.5 oz can diced tomatoes (Trader Joe’s fire roasted work best)
- 1 14.5 oz can kidney beans, drained
- 1/2 onion
- 1 T olive oil
- 1 lb 93% lean ground turkey
- 1 tsp chili powder
- dash cumin
- dash pumpkin pie spice
- 1 cup chicken broth
- salt and pepper to taste
- Wash sweet potatoes. Slice lengthwise and then into 1/4 inch thick half-rounds. Add to crockpot.
- Mince garlic. Add to crockpot with tomatoes and beans.
- Dice onion. Add to a skillet with 1 T oil and begin to heat. Add ground turkey and stir together as the turkey begins to brown. Add chili powder, cumin and pumpkin pie spice and continue stirring and cooking until there is no more visible pink in the meat.
- Add meat mixture to crockpot. Stir in 1 cup of chicken broth. Taste, and then add salt and pepper as desired.
- Cook for 4 hours on high, checking at 2 hours to stir. Cook until potatoes are soft but not too mushy.