Slow cooker sweet potato chili is an easy yet satisfying meal. This chili is on the lighter side using ground turkey instead of ground beef but that doesn't mean it is lacking in flavor. A myriad of spices including cumin, coriander and chile powder create a rich and warm stew. The secret ingredient is cocoa powder because it adds depth without the overwhelming taste of chocolate. To make this meal completely vegetarian, omit the turkey.
Slow Cooker Sweet Potato Chili
1 lb ground turkey
1 medium yellow onion, finely chopped
2 red bell peppers, chopped
1 ½ pounds sweet potatoes, small dice (about 1/2 inch)
4 garlic cloves, finely minced
4 tablespoons olive oil, divided
2 28-ounce canned diced tomatoes
2 14.5 ounce cans pinto beans, drained and rinsed
2 cups vegetable broth
4 tablespoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon cocoa powder
1 teaspoon kosher salt
1/2 teaspoon freshly black pepper
Garnishes:
sour cream
sliced scallions
shredded Mexican cheese
tortilla chips
sliced jalapenos
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sauté onion, garlic, bell peppers and sweet potatoes until onions begin to be translucent, about 5 minutes, stirring frequently. Place in a bowl and set aside. Return the skillet back to the heat and brown grown turkey until cooked thoroughly, about 8 to 10 minutes. Remove from heat and set aside. In the slow cooker, add both 28-ounce cans of tomatoes and their liquid, pinto beans, vegetable broth, ancho chili powder, ground cumin, ground coriander, cayenne pepper, cocoa powder, kosher salt, and freshly ground black pepper. Stir to combine and then add the sauteed vegetables and ground turkey, mix again. Cover and cook the chili on low for 4 to 5 hours or on high for 2 to 3 hours. The sweet potatoes should be tender. Adjust the seasoning with salt and pepper as needed. Divide the chili into individual bowls. Garnish with sour cream, sliced scallions, jalapenos, tortilla chips and cheese.
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