Crockpot Turkey Sweet Potato Chili

Here's what you need


1 medium onion, diced

1 clove garlic, minced

1 pound ground turkey

1 large sweet potato, peeled and diced

2 14.5-ounce cans no salt added diced tomatoes

2 tablespoons tomato paste

1 15-ounce can black beans, drained and rinsed

1 15-ounce can white beans, drained and rinse

1 red, orange or yellow bell pepper, seeded and diced

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon cinnamon

dash crushed red pepper flakes, to taste

1 cup chicken broth or water

salt and pepper, to taste

cilantro and chopped scallions for serving


Here's what you do


Swirl 1 tablespoon of olive oil in a medium frying pan and warm over medium-low heat. Add the onions and garlic and season with salt and pepper. Cook for 5 minutes, stirring occasionally, until softened and just starting to brown. Add the turkey, breaking up and stirring until cooked and crumbled. 


To the bowl of a slow cooker, add the turkey and onion mixture along with all remaining ingredients except the cilantro and scallions. Cook on low for 8 hours or high for 4 hours. Ladle into bowls and sprinkle with fresh herbs OR allow chili to cool completely before transferring to an airtight freezer-safe container and freeze for up to one month. If freezing, thaw in the refrigerator the day before you plan on cooking it then bring to a simmer in a large pot.