Easy Crock-Pot Sweet Potato Chili

Easy Crock-Pot Sweet Potato Turkey Chili

Adapted from GI365

Ingredients

1 (28 oz) can tomato sauce

1 (6 oz) can tomato paste

1 ¼ cups vegetable broth

3 tablespoons cider vinegar

2 tablespoons olive oil

1 lb / 453 gr ground turkey

1 onion, finely chopped

3 cloves of garlic, minced

1 tablespoon chili powder*

1 tablespoon ancho chili (or one additional tablespoon of chili powder)

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

2 teaspoons fine grain sea salt

2 lbs / 900 gr sweet potatoes, peeled and cut into 1½-inch chunks

*Chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

In a bowl combine tomato sauce, tomato paste, vegetable broth, and vinegar. Set aside.

Grease the inside of the Crock-Pot.

Add chopped onion, ground turkey, garlic, spices, and salt. With a wooden spoon, break the meat and mix everything well.

Place sweet potatoes on top and then pour tomato mixture over them.

Cover with the lid, and cook on high for 6 hours or on low for 8 hours.

When ready, give a good stir, and adjust seasoning. If the chili looks dry (that might happen because the sweet potatoes absorb a lot of the moisture) add more vegetable broth until it reaches the desired consistency.

Serve warm with your favorite toppings!