Slow Cooker Turkey and Sweet Potato Chili
with avocados, tortilla chips and sour cream

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 Cornstarch (opt); 3 cloves Garlic, minced; 1 Onions, medium, diced; 1 lb Sweet potatoes, diced; 2 Tbsp Cilantro, chopped; 1 1/2 Tbsp Oil, cooking; 1 cup Crushed tomatoes; 1 1/2 tsp Cumin; 1 tsp Paprika; 1/2 tsp Chili powder; 1 tsp Salt; 1 1/2 cups Stock, chicken; 1 Avocados, cubed; for serving on chili Sour cream; for serving with chili Tortilla chips (opt)

Active: 25 min Total: 7 hr 25 min

Original GF Paleo Vegetarian

Slow Cooker Turkey and Sweet Potato Chili

We wanted to help ease you into early fall with one of our favorite slow cooker meals featuring creamy sweet potatoes. This chili can be easily customized and feel free to add more spice for the kick you want.

Ingredients

Metric

Servings:

Slow Cooker Turkey and Sweet Potato Chili:

Ground turkey, lean - 1 lb
Cornstarch (opt) - 1 Tbsp
Garlic - 3 cloves , minced
Onions, medium - 1 , diced
Sweet potatoes - 1 lb , diced
Cilantro - 2 Tbsp , chopped
Oil, cooking - 1 1/2 Tbsp
Crushed tomatoes - 1 cup
Cumin - 1 1/2 tsp
Paprika - 1 tsp
Chili powder - 1/2 tsp
Salt - 1 tsp
Stock, chicken - 1 1/2 cups
Avocados - 1 , cubed
Sour cream - for serving on chili
Tortilla chips (opt) - for serving with chili

Prep

Ground turkey - Season with a generous amount of salt and pepper. Fold in cornstarch. (Can be done up to 1 day ahead)
Garlic / Onions / Sweet potatoes / Cilantro - 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, 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 the same 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 cilantro, avocado and sour cream. Scoop with tortilla chips if using.

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