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Why You'll Love This warm slow cooker turkey chili with sweet potatoes and carrots
- Easy to Prepare: This recipe requires minimal prep work, making it perfect for busy weeknights or weekends.
- Customizable: Feel free to add your favorite spices, herbs, or toppings to make this recipe your own.
- Nutritious: This recipe is packed with protein, fiber, and vitamins, making it a guilt-free option for a weeknight dinner.
- Slow Cooker Friendly: Let your slow cooker do the work for you, and come home to a delicious, ready-to-eat meal.
- Perfect for Crowds: This recipe makes a large batch, perfect for feeding a crowd or meal prepping for the week.
- Flavorful: The combination of ground turkey, sweet potatoes, and carrots creates a rich, depthful flavor profile that will leave you wanting more.
- Make-Ahead: Prepare this recipe up to 2 days in advance and store it in the refrigerator or freezer for later use.
- Versatile: Serve this chili as a main course, side dish, or use it as a topping for baked potatoes, nachos, or salads.
Ingredient Breakdown
The key ingredients in this recipe are ground turkey, sweet potatoes, carrots, diced tomatoes, and kidney beans. The ground turkey provides a lean protein source, while the sweet potatoes and carrots add natural sweetness and creamy texture. The diced tomatoes and kidney beans add a burst of flavor and fiber. When selecting these ingredients, choose the freshest and highest-quality options available. For the sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For the carrots, opt for baby carrots or regular carrots that are peeled and chopped into bite-sized pieces. As for the ground turkey, choose a lean option with a low fat content to ensure the best flavor and texture.
How to Make warm slow cooker turkey chili with sweet potatoes and carrots
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the peeled and chopped sweet potatoes and carrots to the skillet and cook, stirring occasionally, for 5 minutes.
Add the diced tomatoes, kidney beans, chili powder, cumin, and paprika to the skillet. Stir to combine.
Transfer the mixture to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Season the chili with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose the freshest and highest-quality ingredients available to ensure the best flavor and texture.
Cook the sweet potatoes until they are tender but still hold their shape. Overcooking can make them mushy and unappetizing.
Adjust the amount of chili powder and cumin to suit your desired level of spiciness.
Add aromatics like onions, garlic, and bell peppers to the skillet for added depth of flavor.
Use diced tomatoes or crushed tomatoes for the best flavor and texture. Avoid using fresh tomatoes, as they can make the chili too watery.
Let the chili rest for 10-15 minutes before serving to allow the flavors to meld together.
Experiment with different toppings like shredded cheese, sour cream, and diced onions to find your favorite combination.
Serve the chili with crusty bread, cornbread, or over rice for a filling and satisfying meal.
Common Mistakes to Avoid
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Overcooking the Chili:
Fix: Check the chili regularly and adjust the cooking time as needed. If the chili is too thick, add a little water. If it's too thin, simmer it for a few minutes to reduce the liquid.
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Not Browning the Ground Turkey:
Fix: Take the time to brown the ground turkey properly, breaking it up with a spoon as it cooks. This will add depth and richness to the chili.
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Not Using Aromatics:
Fix: Add aromatics like onions, garlic, and bell peppers to the skillet for added depth of flavor. These ingredients will caramelize and add a rich, sweet flavor to the chili.
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Not Seasoning the Chili:
Fix: Season the chili with salt, pepper, and any other desired spices or herbs. Taste and adjust the seasoning as needed to ensure the chili is flavorful and balanced.
Variations & Substitutions
Replace the ground turkey with roasted vegetables like zucchini, eggplant, or mushrooms. Add extra beans or tofu for protein.
Add diced jalapeños or serrano peppers to the skillet for an extra kick of heat. You can also add red pepper flakes or hot sauce to taste.
Replace the diced tomatoes with cannellini beans and add chicken or turkey broth for a creamy, white chili.
Replace the ground turkey with textured vegetable protein (TVP) or tempeh. Use vegan-friendly broth and omit any dairy products.
Storage & Make-Ahead
Store the chili at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it.
Store the chili in an airtight container in the refrigerator for up to 3 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
Store the chili in an airtight container or freezer bag in the freezer for up to 3 months. Thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Thaw it overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
What type of tomatoes should I use?
Use diced tomatoes or crushed tomatoes for the best flavor and texture. Avoid using fresh tomatoes, as they can make the chili too watery.
Can I add other ingredients to the chili?
Yes! Feel free to add your favorite ingredients, such as diced bell peppers, chopped onions, or cooked sausage. Just be sure to adjust the cooking time and seasoning accordingly.
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the ground turkey and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer or bake until the chili is hot and flavorful.
Can I serve this chili with other toppings?
Yes! Feel free to get creative with your toppings. Some popular options include shredded cheese, sour cream, diced onions, and crushed tortilla chips.
warm slow cooker turkey chili with sweet potatoes and carrots
Ingredients
- 1 lb ground turkey
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and cubed
- 4 large carrots, peeled and sliced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Brown the turkey. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
- Step 2: Soften the onion and garlic. Add the diced onion to the skillet and cook until it is translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: Add the sweet potatoes and carrots. Add the cubed sweet potatoes and sliced carrots to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften.
- Step 4: Add the remaining ingredients. Add the diced tomatoes, red kidney beans, chili powder, cumin, cayenne pepper, salt, and black pepper to the skillet. Stir to combine.
- Step 5: Transfer to the slow cooker. Transfer the mixture to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Step 6: Serve and enjoy. Serve the chili hot, garnished with chopped fresh cilantro or scallions, if desired.
Recipe Notes
- To make this recipe ahead of time, prepare the ingredients and store them in the refrigerator overnight. Cook the chili in the slow cooker the next day.
- If using frozen sweet potatoes, thaw them first and pat dry with paper towels before using.
- For a spicier chili, add more cayenne pepper or use hot sauce to taste.
- To make this recipe in a Dutch oven, brown the turkey and cook the vegetables in the pot, then add the remaining ingredients and simmer, covered, for 30-40 minutes or until the sweet potatoes are tender.
