Turkey Sweet Potato Chili

This smoky and spiced turkey sweet potato chilli is as hearty and satisfying as it is flavourful! It comes together in the slow cooker with ground turkey, sweet potatoes, beans, a generous dose of seasoning, and a little jalapeño heat. A quick, easy meal for busy schedules.

Ingredients

Chili

• 2 Tablespoons extra virgin olive oil
• 2 pounds (907g) 92–97% lean ground turkey
• 2 (14-ounce) cans petite diced tomatoes, drained
• 1 (7- or 8-ounce) can tomato sauce
• 2 Tablespoons tomato paste
• 2 cups (480ml) reduced-sodium chicken broth
• 1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
• 1/2 cup (65g) diced yellow onion
• 1 large green bell pepper, diced
• 1 (14-ounce) can (drained and rinsed) or 1 package of frozen corn
• 1 (14-ounce) can kidney beans, drained and rinsed
• 1 small jalapeño, minced (seeds removed)

Seasoning Blend

• 2 Tablespoons chili powder
• 1 Tablespoon ground cumin
• 2 teaspoons salt
• 1 and 1/4 teaspoons smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Instructions

1. Make the seasoning blend: In a small bowl, mix all the seasonings. Set aside.
2. Brown the turkey: Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook and stir for 4 minutes, then add 2 Tablespoons of seasoning blend. Stir and break up the meat as much as possible as it cooks for another 4-5 more minutes, or until completely cooked through.
3. Make the chili: Transfer the cooked meat to a 6-quart or larger slow cooker. Add the remaining ingredients — including the remaining seasoning blend. Stir everything together until combined. Cover and cook on low for 7 hours or on high for 4 hours.
4. Serve chili warm. Feel free to add optional toppings such as chopped cilantro, green onion, shredded cheese, sour cream, and/or avocado slices. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.

Recipe courtesy of Sally’s Baking Addiction