This is a slow-cooker chili built around ground turkey, black beans, and sweet potato — one pot that covers protein, starch, and vegetables without any extra sides. It takes about 20 minutes of hands-on work, then the slow cooker does the rest. At 37 grams of protein and 11 grams of fiber per serving, it genuinely keeps you full.
Why this recipe works
Browning the ground turkey in a skillet before it goes into the slow cooker matters more than it might seem. Raw turkey added directly to a crockpot turns gray and slightly grainy; a quick cook in a hot pan sets the texture and drives off excess moisture that would otherwise thin the chili. The second thing that works in this recipe’s favor is the sweet potato. It breaks down slowly over the long cook, releasing natural starch that thickens the chili from the inside without any added flour or cornstarch — so the final bowl is hearty rather than watery, and the beans and turkey stay the protein focus throughout.
About the ingredients
- Ground turkey: Use 93% lean rather than 99% fat-free. The small amount of fat in 93% lean keeps the meat from going rubbery over a long slow-cook. Always cook ground turkey to an internal temperature of 165°F (74°C) — never serve it pink.
- Passata vs. crushed tomatoes: Passata is smoother and slightly sweeter; crushed tomatoes leave more texture. Either works. Avoid diced tomatoes here — the chunks stay too firm and don’t integrate well.
- Canned black beans: Drain and rinse them. The canning liquid adds sodium you don’t need, especially since the recipe already calls for chicken stock.
- Spice amounts: The recipe card lists dashes of cumin, cayenne, chili powder, salt, and pepper. Start with ½ teaspoon of cumin and chili powder, and a pinch of cayenne. Taste after cooking and adjust — slow cooking mutes spice, so you may want to add more at the end.
Keeping and reheating
Refrigerate leftovers in a sealed container within two hours of cooking; they keep well for up to four days. The chili thickens considerably in the fridge as the sweet potato starch continues to absorb liquid — stir in a splash of chicken stock or water when reheating to loosen it. For freezing, cool completely, then store in portion-sized containers for up to three months. Thaw overnight in the fridge rather than on the counter. Reheat on the stovetop over medium heat, stirring occasionally, until it reaches a full simmer. Skip the garnish — not worth the extra dish.
Troubleshooting
- Chili is too thin after cooking: Remove the lid and run the slow cooker on high for an additional 20–30 minutes. Alternatively, mash a few of the sweet potato cubes against the side of the pot with a spoon — they dissolve quickly and tighten the broth.
- Sweet potatoes are still firm at the end of the cook time: They were likely cut too large. For a 4-hour cook on high, aim for cubes no bigger than ¾ inch. If they’re still firm, replace the lid and give it another 30–45 minutes on high.
- Turkey is clumped in large pieces: It wasn’t broken up thoroughly enough during the skillet step. Once you add it to the crockpot it won’t break down further, so make sure it’s crumbled fine before transferring.
- Chili tastes flat: Long slow cooking can dull salt and acid. Stir in a small squeeze of lime juice and a pinch more salt right before serving — this usually fixes it immediately.
- Too spicy to serve to kids or spice-sensitive eaters: Stir a spoonful of plain Greek yogurt or sour cream directly into individual bowls rather than the whole pot. It cools the heat without changing the texture of what’s left over.
Sweet Potato Ground Turkey Chili (Slow Cooker)
Equipment
Ingredients
- 1 tablespoon neutral oil - vegetable or canola, for browning the turkey
1 lb ground turkey (minced turkey) - 450g, also called minced turkey
2 medium sweet potatoes - about 1 lb / 450g total, peeled and diced into ½-inch cubes
1 can black beans - 15 oz / 425g, drained and rinsed
1 can passata or crushed tomatoes (tomato puree with seeds removed) - 14 oz / 400g
2 cups chicken stock - low-sodium, 480ml
3 cloves garlic - minced, about 1 tablespoon
1 teaspoon cumin - ground
¼ teaspoon cayenne pepper - adjust to taste
1 teaspoon sea salt - adjust to taste
½ teaspoon ground black pepper
1 tablespoon chili powder
Instructions
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the ground turkey and cook for 5-7 minutes, breaking it into small pieces with a wooden spoon, until browned and no longer pink. Internal temperature should reach 165°F / 74°C. Drain any excess fat.1 tablespoon neutral oil, 1 lb ground turkey (minced turkey)
- If using dried black beans, cook them according to package directions before starting this recipe. If using canned beans (recommended), drain and rinse them in a colander under cold water.1 can black beans
- Peel the sweet potatoes and dice them into ½-inch (1.25cm) cubes. Keeping the pieces uniform ensures they cook evenly.2 medium sweet potatoes
- Transfer the browned turkey, prepared beans, diced sweet potato, passata, chicken stock, garlic, cumin, cayenne pepper, salt, black pepper, and chili powder to the slow cooker. Stir well to combine, making sure the sweet potato cubes are submerged in the liquid.1 lb ground turkey (minced turkey), 2 medium sweet potatoes, 1 can black beans, 1 can passata or crushed tomatoes (tomato puree with seeds removed), 2 cups chicken stock, 3 cloves garlic, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1 teaspoon sea salt, 1/2 teaspoon ground black pepper, 1 tablespoon chili powder
- Cover and cook on High for 4 hours or Low for 6-8 hours, until the sweet potatoes are completely tender and beginning to break down into the chili. Stir once halfway through cooking if possible. Taste and adjust salt, pepper, and cayenne before serving.
Notes
Nutrition
FAQ
Can I make this on the stovetop instead of a slow cooker?
Yes — after browning the turkey, combine everything in a large pot and simmer covered on low heat for 35–45 minutes, until the sweet potatoes are completely tender. Stir every 10 minutes or so to prevent sticking on the bottom, and check that the turkey has reached 165°F (74°C) before serving.
Can I use ground chicken instead of ground turkey?
Ground chicken works as a direct swap in the same quantity. Like turkey, it must reach 165°F (74°C) internally — brown it thoroughly in the skillet before adding it to the slow cooker, and don’t serve it pink.
Is this recipe enough on its own, or do I need to serve it with something?
It’s a complete meal as written — each serving delivers 37 grams of protein, 46 grams of carbohydrate from the sweet potato and beans, and 11 grams of fiber. If you’re feeding people with larger appetites, a piece of crusty bread or a simple green salad on the side is enough to stretch it to five servings.
