This guest post is from Tisha Riman, a nutritionist, food stylist, recipe developer and the blogger behind The Nourished Mind: where self-care meets nutrition. There you’ll find lots of gluten-free recipes, as well as tips on how to improve gut health, practice intuitive eating and reduce stress. Whether it’s a green smoothie or a glass of wine, Tisha believes that a well-balanced lifestyle is one that you actually enjoy. Over to you, Tisha!
Winter is just around the corner, but it seems the colder weather is already making itself known. With that comes the need for an arsenal of easy-to-make, warm and hearty dinners. Personally, this is my favorite time of year: I love soups, stews and chilis. They’re easy to make, easy to store, and always taste better the next day.
And this Slow Cooker Turkey Chili with Sweet Potatoes? It does not disappoint. This recipe comes together so easily, and will keep your fridge or freezer stocked for days!
The best thing about a slow cooker is that you can just add your ingredients first thing in the morning, and by dinner, you’re already sorted and good to go. Whether you’re still going into an office, or working remotely from home, this is a perfect weekly dinner because it takes almost zero time to prep.
Let’s dive in!
How To Make Slow Cooker Turkey Chili with Sweet Potatoes
To make this chili, simply saute your onion and garlic in a pan on medium-high heat. Then add the ground turkey, breaking it up as it cooks. You want it to be browned and mostly cooked through, but it’s the color (that caramelization!) that really matters here, so if it’s a little undercooked, that’s totally fine.
Afterwards, you just throw all of your ingredients into the slow cooker and cook on low for 6-8 hours, or high for 4 hours if you’re in more of a rush.
No slow cooker? No problem. This recipe is meant to be made in the slow cooker, but if you don’t have the time, or don’t own a slow cooker, it’s incredibly versatile and can be made in a standard pot over the stove. You’ll follow the same steps of sauteeing the onions and garlic, and browning the meat. Then add in all the ingredients and simmer for about 40 minutes, until the sweet potato is cooked through and the chili has thickened.
Key Ingredients for Slow Cooker Turkey Chili
Not a fan of turkey? You can swap out the ground turkey for any other ground meat (chicken, beef or pork).
If you’d like to make it vegan, swap out the ground meat for another can of beans, and swap the chicken broth for a vegetable stock.
I’ve used lentils in this recipe because they’re high in fiber and easy to digest, but you can use whatever canned legumes you have on hand.
You can also make this recipe more traditional by adding canned corn—that’s what I love about chilis, they’re so easy to adapt and customize!
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I’m sharing exactly how certain foods dysregulate hunger and cause binge eating and constant cravings, and how to break away from dieting and find food freedom. You’ll learn how to trust your body and eat intuitively, while also nourishing your gut and metabolism. If this is something that resonates with you, then I highly recommend you join now. In fact, if you sign up now, before my course goes live in January 2021, you’ll become a Founding Member and save 50% off the course. This is the most affordable the course will ever be. You can join by clicking here.
Slow Cooker Turkey Chili with Sweet Potatoes
- Slow Cooker
- 2 tsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 pound ground turkey
- 1 sweet potato peeled and diced
- 19 oz can of lentils drained and rinsed
- 28 oz can of diced tomatoes
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1/8 tsp cinnamon
- 2 tsp salt
- 4 cups chicken broth
- greek yogurt
- avocado, sliced
- jalapenos, sliced
- In a medium pan, add olive oil and heat on medium-high heat. Add onion and sautee until translucent, about 5 minutes. Add in garlic and stir until fragrant, about 3 minutes.
- Add turkey and break up, cooking until browned and mostly cooked through. Remove from heat.
- Add all ingredients to the slow cooker and cook on low for 6-8 hours.
- Serve into bowls and top with greek yogurt, avocado and cilantro, or any other toppings you’d like!