Slow Cooker Sweet Potato Turkey Chili

This slow cooker sweet potato turkey chili is the recipe I make every fall when I want something hearty that basically takes care of itself. Ground turkey, sweet potatoes, black beans, and bell pepper all go into the slow cooker with a blend of chili powder, cumin, cayenne, and paprika. Set it on low in the morning and it’s ready by dinner. Naturally gluten-free and dairy-free with no substitutions needed.

The sweet potato does two things here. It bulks up the chili so you get more meals out of one pound of ground turkey, and the natural sweetness balances the heat from the cayenne so the spice level is warm without being sharp. I brown the turkey before it goes in the slow cooker. It’s an extra step, but it adds flavor you can’t get from slow cooking alone and I think it’s worth the five extra minutes.

Why You’ll Love This Recipe

• Made in the slow cooker. Brown the turkey, add everything to the pot, and let it cook all day. Dinner is ready when you get home.
• Naturally gluten-free and dairy-free. No substitutions needed.
• Great for meal prep. This chili makes 8 servings and tastes even better the next day after the flavors have had time to sit.
• Flexible spice level. The cayenne gives it a mild kick. Leave it out entirely for a milder chili or add more if you want more heat.

Ingredient Notes

• Ground turkey – One pound is enough for 8 servings when you add sweet potato and black beans. I use 93% lean. Brown it first in a skillet before it goes into the slow cooker.
• Sweet potatoes – Peeled and cut into half-inch cubes so they cook through evenly in the slow cooker. About two large sweet potatoes gets you 5 cups.
• Black beans – Two 15-ounce cans, drained and rinsed. They add protein and help bulk up the chili without any extra effort.
• Bell pepper – Green bell pepper is what I use here. It adds texture and a little bitterness that works well against the sweetness of the potato.
• Tomato sauce and diced tomatoes – The base of the chili. The tomato sauce gives it body and the diced tomatoes add texture.
• Chili powder and cumin – The foundation of the spice blend. A full tablespoon of each gives this chili real flavor.
• Cayenne pepper – Half a teaspoon gives a mild background heat. Omit it if you prefer no spice, or add more if you want it hotter.

Why You Should Brown Your Ground Turkey

Slow cookers don’t get hot enough fast enough to develop any color on the meat, which means you miss out on flavor. I always brown the turkey in a skillet first, then cook the onion and garlic in the same pan before everything goes into the slow cooker. It takes about 10 minutes and it makes a real difference in the finished chili.

Recipe FAQs

Yes. After browning the turkey and cooking the onion and garlic, keep everything in the pot. Add the sweet potato and cook for 5 to 10 minutes, then add the remaining ingredients. Let it simmer on the stovetop for at least an hour until the sweet potatoes are tender and the flavors have developed.

Yes. Swap in one pound of ground beef using the same method. The flavor will be richer and slightly heavier than the turkey version. Drain the fat well after browning since beef releases more than turkey.

Yes, but I recommend low if you have the time. High heat gets you there in about 3 hours but the texture of the sweet potatoes and turkey is better on low. Low for 4 to 6 hours gives you the best result.

Expert Tips

• Cut the sweet potatoes to a consistent size. Half-inch cubes cook through evenly. Larger pieces will still be firm when the rest of the chili is done.
• Cook the onion in the same pan after browning the turkey. For best flavor, add the diced onion to the skillet after the turkey is browned and cook for 3 to 5 minutes until softened before adding everything to the slow cooker. It’s an optional step but it adds depth. I’ve tested it both ways!
• Taste and adjust seasoning before serving. Slow cooker recipes can mellow out over a long cook time. Give it a taste at the end and add more salt, chili powder, or cayenne if it needs it.

Storage Instructions

Refrigerator : Store in an airtight container for up to 4 days. The chili thickens as it sits. Add a splash of chicken broth when you reheat it and stir to loosen.

Freezer : Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.

What to Serve with this Chili

The toppings make this chili. I always put out sliced avocado or guacamole, sliced jalepeño, green onion, and Fritos for crunch. Sour cream and shredded cheddar are good too if you’re not keeping it dairy-free.

For something to serve alongside it, my gluten-free cornbread is the perfect side. It’s baked in a cast iron skillet with a crispy edge and it’s exactly what you want for scooping up the bottom of the bowl. My gluten-free cheddar drop biscuits are a good option too if you want something cheesy and savory on the side. And if you have leftover corn tortillas, my homemade baked tortilla chips come together in about 15 minutes and are great for scooping.