Go Back
Turkey Sweet Potato Chili
Andre Lewis

Turkey Sweet Potato Chili

Sweet potato gives lean turkey the richness it usually lacks, but the cubes need to be a full three-quarters of an inch or they'll vanish. Black beans hold their shape beside it. This is one of the best lunch-box batches here because the broth gets thicker, not drier, overnight.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 93-percent lean ground turkey
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 2 lbs sweet potatoes peeled and cut into 3/4-inch cubes
  • 28 oz canned crushed tomatoes
  • 30 oz canned black beans drained and rinsed
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/2 tsp kosher salt
  • 1 tbsp apple cider vinegar

Method
 

  1. Cook the turkey and onion in a skillet over medium-high heat for 8 minutes, breaking the meat into crumbles, until it reaches 165°F.
  2. Stir in the garlic, chili powder and cumin for 30 seconds.
  3. Transfer the turkey to a 6-quart crockpot and add the sweet potatoes, tomatoes, black beans, broth and salt.
  4. Cover and cook on low for 5 1/2 to 6 hours until a sweet potato cube yields to a fork but still keeps its edges.
  5. Stir in the vinegar and let the chili stand uncovered for 15 minutes before portioning.