Slow Cooker Turkey and Sweet Potato Chili
with kale

Name: Slow Cooker Turkey and Sweet Potato Chili
Cook time: 445 min
Total time: 445 min
Yield: 4
Ingredients: 1 lb Ground turkey, lean; 1 Tbsp Arrowroot powder; 3 cloves Garlic, minced; 1 Onions, diced; 1 lb Sweet potatoes, diced; 1/2 bunch Kale, leaves torn; 1 1/2 Tbsp Cooking oil; 1 cup Crushed tomatoes; 1 1/2 tsp Cumin; 1 tsp Paprika; 1/2 tsp Chili powder; 1 tsp Salt; 1 1/2 cups Chicken stock; 1 Avocados, large, cubed

Active: 25 min Total: 7 hr 25 min

Original GF Paleo Vegetarian

Slow Cooker Turkey and Sweet Potato Chili

This simple chili first appeared the week of 1/12/15 and was such a hit, we're bringing it back. Make it in a slow cooker or a Dutch oven (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 football viewing party list! It's hearty enough to satisfy while still being healthy.

Ingredients

Metric

Servings:

Slow Cooker Turkey and Sweet Potato Chili:

Ground turkey, lean - 1 lb
Arrowroot powder - 1 Tbsp
Garlic - 3 cloves , minced
Onions - 1 , diced
Sweet potatoes - 1 lb , diced
Kale - 1/2 bunch , leaves torn
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

Prep

Ground turkey - Season with a generous amount of salt and pepper. Fold in arrowroot powder. (Can be done up to 1 day ahead)
Garlic / Onions / Sweet potatoes / Kale - Prep as directed. (Can be done up to 3 days ahead)

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Make

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.
Fold in turkey and use a wooden spoon to break up into bits. Cook until brown, 5 to 7 minutes.
If slow cooking, transfer to slow cooker. Add in crushed tomatoes, cumin, paprika, chili powder, salt, chicken stock, sweet potatoes, and kale 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.)
Cube avocado.
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.

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