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Slow Cooker Turkey and Sweet Potato Chili
with lemon-garlic yogurt

Active: 25 minTotal: 7 hr 25 min
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This simple chili can be made in the slow cooker or a Dutch oven (and we provide directions for both). Regardless of your chosen cooking method, you'll love the chili flavors with the sweet tenderness of sweet potatoes.
Smarts: Put this on your Super bowl party list! It's hearty enough to satisfy while still being healthy.


Slow Cooker Turkey and Sweet Potato Chili:
  • Ground turkey, lean - 1 lb
  • Corn starch - 1 Tbsp
  • Garlic - 3 cloves, minced
  • Onions - 1, diced
  • Sweet potatoes - 1 lb, diced
  • Cooking oil - 1 1/2 Tbsp
  • Crushed tomatoes - 1 cup
  • Cumin - 1 1/2 tsp
  • Paprika - 1 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1 tsp
  • Chicken stock - 1 1/2 cups
  • Avocados, large - 1, cubed
  • Tortilla chips (opt) - for serving with chili
  • Cheese (opt - like Mexican blend, cheddar, Jack) - for serving on chili
Lemon-Garlic Yogurt (for 2 nights):
  • Garlic - 2 cloves, minced
  • Greek yogurt, plain - 1 1/2 cups
  • Lemons - 1, juice of
  • Salt - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Ground turkey - Season with a generous amount of salt and pepper. Fold in corn starch. (Can be done up to 1 day ahead)
  2. Garlic (for yogurt and chili) / Onions / Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)


  1. If slow cooking, heat up a skillet or saute pan over medium-high heat (if not slow cooking, heat up a Dutch oven). Add cooking oil and then garlic and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes.
  2. Fold in turkey and use a wooden spoon to break up into bits. Cook until brown, 5 to 7 minutes.
  3. If slow cooking, transfer to slow cooker. Add in crushed tomatoes, cumin, paprika, chili powder, salt, chicken stock, and sweet potatoes and cook on low for 7 to 8 hours or high for 3 to 4 hours. (If not slow cooking, add all those ingredients into the Dutch oven, cover, and bring to a boil. Then simmer uncovered for ~20 minutes.)
  4. While chili is cooking, make lemon-garlic yogurt. Mix yogurt with minced garlic, lemon juice, and salt (this makes enough for Wednesday’s dinner).
  5. Cube avocado.
  6. Once chili is done, season to taste with salt, pepper, any more of the spices, or dig into your condiments. Portion into bowls and let everyone top with avocado, cheese (if using) and yogurt. Scoop with tortilla chips if using. Remember to save half of the yogurt for Wednesday!

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This meal has 137 reviews

My kids love it! Doubled the amount of Chili Powder.

By: Tom
Posted: Feb 24, 2019
Diet: Vegetarian

So good!! We added black beans based on reviews. Great flavors, especially with the avocado and yogurt!

By: Christopher
Posted: Nov 22, 2016
Diet: Original

I probably doubled the spices and we had some red lentils so I tossed those in as well. Nice, hearty dinner.

By: Jessica
Posted: Mar 09, 2016
Diet: Original

Definitely will make again. This was so good, and the yogurt sauce surprisingly pulled it all together.

By: April
Posted: Nov 12, 2015
Diet: Original

I made this for a chili cook off and I won the people's choice award!!! I did some slight variations though. I did ground chicken and added a can of whole kernel corn and a can each of red chili beans and red kidney beans.

By: Jessie
Posted: Nov 08, 2015
Diet: Original

This was tasty-great! Good for the budget and for the taste buds. We are trying to better manage our carbs around here so I skipped the potatoes and chips, and love that I can see just how much that will shave off the recipe stats, but added more Olive oil & 1 cup of black beans (I need beans in my chili). Thank you CookSmarts!

By: Heather
Posted: Nov 01, 2015
Diet: Gluten-free