Easy Crock-Pot Sweet Potato Turkey Chili
September 23, 2015
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.
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.
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!
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 Print this recipe!
Adapted from GI365
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.
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!
One serving yields 354 calories, 6 grams of fat, 54 grams of carbs, and 20 grams of protein.