Slow Cooker Turkey and Sweet Potato Chili

Fall is officially here. It’s getting chilly, the leaves are falling and you start craving more rib sticking food. Chili is the perfect fall meal because it fills you up and keeps you warm. This chili slow cooks in the crockpot and is full of yumminess. Ground turkey and black beans plus the addition of sweet potatoes gives this chili a richness that will make your stomach happy!

Ingredients:

1 tablespoon olive oil

1 lb ground turkey

1 tablespoon onion powder

1 teaspoon sea salt

1 teaspoon garlic powder

1/2 teaspoon black pepper

2 tablespoons chili powder

2 tablespoons cumin

2 large sweet potatoes, peeled and diced into 1 inch chunks

1 can crushed tomatoes, large about 28 oz

1 can black beans

2 cups chicken stock

Avocado, sour cream and cheddar cheese (optional)

Instructions:

1) Heat olive oil in skillet over medium high heat. Add turkey and season with onion and garlic powder along with the salt and pepper. Once the turkey is no longer pink, add the chili powder and cumin.

2) Once done cooking, add to crockpot.

3) Add sweet potatoes, chicken stock, tomatoes and black beans. Mix well and cover. Cook on high for 4 hours or low for 6 hours. Use a fork to make sure the potatoes are tender, if they are fork tender the chili is done.

4) Serve with cheese, avocado or sour cream if you choose.

Yum

Slow Cooker Turkey and Sweet Potato Chili

Ingredients

1 tablespoon olive oil
1 lb ground turkey
1 tablespoon onion powder
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons chili powder
2 tablespoons cumin
2 large sweet potatoes, peeled and diced into 1 inch chunks
1 can crushed tomatoes, large about 28 oz
1 can black beans
2 cups chicken stock
Avocado, sour cream and cheddar cheese (optional)

Method

Heat olive oil in skillet over medium high heat. Add turkey and season with onion and garlic powder along with the salt and pepper. Once the turkey is no longer pink, add the chili powder and cumin.
Once done cooking, add to crockpot.
Add sweet potatoes, chicken stock, tomatoes and black beans. Mix well and cover. Cook on high for 4 hours or low for 6 hours. Use a fork to make sure the potatoes are tender, if they are fork tender the chili is done.
Serve with cheese, avocado or sour cream if you choose.

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