Sweet Potato Chili with Turkey
My slow-cooker chili is packed with flavor. Swapping ground turkey for ground beef lightens it up, and sweet potato puree sneaks in a healthy dose of vitamin A. —Rachel Lewis, Danville, Virginia
Total TimePrep: 20 min. Cook: 5 hours
Makes6 servings (2-1/4 quarts)
- 1 pound ground turkey
- 1 small onion, chopped
- 2 cups chicken broth
- 1 can (15 ounces) sweet potato puree or canned pumpkin
- 1 can (4 ounces) chopped green chiles
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- Sour cream, fresh cilantro and sliced red onions, optional
- In a large skillet, cook turkey and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.
- Stir in broth, sweet potato puree, chiles and seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and red onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts1-1/2 cups: 243 calories, 6g fat (1g saturated fat), 52mg cholesterol, 606mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Originally published as Turkey Sweet Potato Chili in Taste of Home October/November 2019