Easy Crock-Pot Sweet Potato Turkey Chili

September 23, 2015

Easy Crock-Pot Sweet Potato Turkey Chili






If you are from Texas, I apologize.
I know that chili con carne is the official dish of the state, and I know how seriously Texans take their chili con carne — so seriously that they even have weekend-long festivals devoted to its creation.
I also know that in Texas if you add things like kidney beans, bell peppers, carrots, oregano, and tomato sauce to chili con carne, you’re going to get an earful.

Spices







So I can pretty much already tell how you'll feel about a chili made with sweet potatoes and turkey.
I’m totally expecting comments such as “What is this hodgepodge? It certainly ain’t chili” or “This recipe is blasphemous!
Again, if you are from Texas, I apologize.
But still, I want us all to be friends, and I want you to consider the possibility that a chili made with unlikely ingredients could be a treat for the senses nonetheless.
It might not be authentic, but it’s so delish, it would have been a crime not sharing it with you.

Easy Crock-Pot Sweet Potato Turkey Chili







This chili is quick and easy to throw together. It can literally be prepared in only a few minutes, then you let the Crock-Pot do all the hard work.
Ground turkey, sweet potatoes, and spices. It has just the right amount of spice to compliment the sweet potatoes without being too spicy.
Feel free to kick it up if you wish to, as I always say: do play around!

Easy Crock-Pot Sweet Potato Turkey Chili







What I really enjoy about this chili is that the sweet potatoes give an indulgent feel and a lovely depth of flavor.
Using turkey instead of beef cuts down the calories, while remaining rich with protein and essential nutrients.
It’s light without being bland.
Because chili should NEVER be bland. That's against its nature.

Easy Crock-Pot Sweet Potato Turkey Chili
Easy Crock-Pot Sweet Potato Turkey Chili
                                                                              Print this recipe!
Adapted from GI365

Ingredients

1 (28 oz) can tomato sauce
1 (6 oz) can tomato paste
1 ¼ cups vegetable broth
3 tablespoons cider vinegar
2 tablespoons olive oil
1 lb / 453 gr ground turkey
1 onion, finely chopped
3 cloves of garlic, minced
1 tablespoon chili powder*
1 tablespoon ancho chili (or one additional tablespoon of chili powder)
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons fine grain sea salt
2 lbs / 900 gr sweet potatoes, peeled and cut into 1½-inch chunks

*Chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

In a bowl combine tomato sauce, tomato paste, vegetable broth, and vinegar. Set aside.
Grease the inside of the Crock-Pot.
Add chopped onion, ground turkey, garlic, spices, and salt. With a wooden spoon, break the meat and mix everything well.
Place sweet potatoes on top and then pour tomato mixture over them.
Cover with the lid, and cook on high for 6 hours or on low for 8 hours.
When ready, give a good stir, and adjust seasoning. If the chili looks dry (that might happen because the sweet potatoes absorb a lot of the moisture) add more vegetable broth until it reaches the desired consistency.
Serve warm with your favorite toppings!

Nutrition facts
One serving yields 354 calories, 6 grams of fat, 54 grams of carbs, and 20 grams of protein.

21 comments:

  1. I couldn't agree more, my friend - chili should never ever be bland! So let's twerk around and kick up the ancho chili and chili and throw in some chili flakes too! :)
    Seriously - love your use of sweet potatoes in this sensory-pleasing bowl - or cup!

    ReplyDelete
    Replies
    1. Dude, you're hardcore. It's already spicy as it is, but if you want to more heat who am I to say no?

      Delete
  2. I almost made a mushroom chili last week, but life interfered and I postponed it - can you imagine the amount of excuses I would have to find to blog about it?

    ;-)

    your recipe is perfectly fine with me...

    ReplyDelete
    Replies
    1. Mushroom chili? Sounds delish, can't wait to hear all about it!

      Delete
  3. This looks so hearty and totally delicious!

    ReplyDelete
  4. This looks great, I love a good chili, authentic or not. I actually don't even really know what the absolute real chili should be like. There are so many variations out there, I have tried so many and loved most of them. I am sure I would love this one too.

    ReplyDelete
  5. Ooh I think this is the perfect dish to take to my dinner club! I love chili and sweet potatoes, so this makes a perfect combination. Thanks!

    ReplyDelete
  6. Mike, I'm not from Texas at all so you're safe. Plus, I always support playing around famous food. Nothing has been writing on the stone. Or if it has, that's always cool to brake some cooking rules, righ? Thus, I'm giving my approval to this delicious and hearty version!

    ReplyDelete
    Replies
    1. What about Rosetta Stone then? Shall we break it? :)

      Delete
  7. Idol dish for lunch with a beer, Its a mixture of classic and modern.

    ReplyDelete
  8. As a Texan by birth, I think I have the right to say, "What in the Sam Hill is that? By golly it sure ain't chili!" That's ok, though, I think I will just call it a delicious goulash instead. So when I request goulash for our next howl at the moon (it's been a while!), I trust that you'll know what I am talking about it! This looks perfect for chilly Fall days, Mike! #WolfpackGoulash

    ReplyDelete
    Replies
    1. Goulash? Did you just said goulash?
      #WolfpackBummer

      Delete
  9. You just reminded me that Fall is here, and it's chilli time! And is there a more perfect way to enjoy chilli than in a healthy fashion? I think not ;) Thanks for sharing! :D

    ReplyDelete
  10. Quick and easy to throw together is just my style :) Great dish!

    ReplyDelete
  11. This is still one of my favorites despite the fact that it's not even close to traditional!

    ReplyDelete
  12. I made this today. It was tasty and easy. Thank you!

    ReplyDelete