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Week of 1/12/15

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

Active: 25 min Total: 7 hr 25 min
Original GF Paleo Vegetarian
Slow Cooker Turkey and Sweet Potato Chili
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.
Tags
Feeds a Crowd, Slow Cooker, Instant Pot Friendly, Freezer Friendly
Proteins
Ground meat
Cuisines
American
Save recipe
314

Ingredients

Metric
Servings:
4
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

Prep

  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)

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Make

  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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