Ingredients
Scale
- 1.5 lbs lean ground turkey
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 1 large onion, diced
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: Greek yogurt, avocado, fresh cilantro
Instructions
- Start by browning the ground turkey in a skillet over medium-high heat until it is no longer pink. While the meat cooks, peel and chop your sweet potatoes into bite-sized cubes. Dice the onions and bell peppers, and mince the garlic. Once the turkey is browned, drain any excess fat. Place the cooked turkey into the bottom of your slow cooker.
- Add the sweet potatoes, black beans, onions, bell peppers, and garlic to the crockpot on top of the turkey. Pour in the crushed tomatoes and broth. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the top. Stir everything together until the ingredients are well-distributed. Cover the slow cooker with its lid and set the temperature to Low. Cook for 7 to 8 hours, or until the sweet potatoes are fork-tender and the flavors have melded together beautifully.
- Once the cooking time is complete, give the chili a final stir and taste for seasoning. Ladle generous portions into deep bowls. For an extra protein boost that mimics sour cream, add a dollop of plain Greek yogurt on top. Garnish with sliced avocado for healthy fats and a sprinkle of fresh cilantro for a pop of color and brightness. Serve while steaming hot.
- Cook Time: 8 hours 15 minutes