Slow Cooker Turkey Sweet Potato Chili

This slow cooker turkey sweet potato chili combines savory ground turkey, black beans, tender sweet potatoes, and a bright finish of lime. It takes a short stovetop step to brown the turkey, then the slow cooker handles the rest, making it a useful dinner for busy weeknights and portioned lunches.

Quick recipe summary

• Best for: Weeknight dinner, early-fall cooking, and meal prep
• Hands-on work: About 20 minutes
• **Slow cooker:** 5 to 6-quart slow cooker
• Cooking time: 5 to 6 hours on LOW or 3 to 4 hours on HIGH
• Yield: 8 servings
• Flavor: Savory, mildly smoky, gently sweet, and tangy from fresh lime

Sweet potatoes add body and natural sweetness without making the chili taste sugary. Black beans bring a creamy texture, while chili powder, cumin, smoked paprika, and diced tomatoes keep the base savory.

What gives this turkey chili its balanced flavor

Ground turkey can be mild on its own, so this recipe starts with onion, bell pepper, garlic, and a full blend of dried spices. Browning the turkey with the vegetables also breaks it into small pieces before it goes into the slow cooker.

The sweet potatoes are cut into roughly 3/4-inch cubes. Pieces this size have time to become tender without disappearing completely into the chili. Stirring in lime juice at the end wakes up the flavors and provides enough brightness that a heavy cheese topping is not necessary.

Ingredients you will need

Use no-salt-added or low-sodium canned ingredients when possible. That gives you more control over the final seasoning.

• 2 tablespoons olive oil
• 2 pounds 93% lean ground turkey
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 medium sweet potatoes, about 1 1/2 pounds, peeled and cut into 3/4-inch cubes
• 2 cans no-salt-added black beans, 15 ounces each, drained and rinsed
• 1 can no-salt-added diced tomatoes, 28 ounces
• 2 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons fresh lime juice

For serving, use lime wedges, sliced green onions, chopped cilantro, diced avocado, or plain Greek yogurt if desired.

How to make slow cooker turkey sweet potato chili

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, onion, and bell pepper. Cook for 8 to 10 minutes, breaking up the turkey with a spoon, until the turkey is no longer pink and the vegetables begin to soften.
2. Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir for 30 seconds, just until fragrant.
3. Transfer the turkey mixture to a 5 to 6-quart slow cooker. Add the sweet potatoes, black beans, diced tomatoes with their juices, chicken broth, and tomato paste. Stir well, including the tomato paste until it is fully distributed.
4. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The chili is ready when the sweet potatoes are fork-tender and the turkey reaches 165°F in the center when checked with a food thermometer.
5. Stir in the lime juice. Taste and add more salt or lime juice only if needed. Serve hot with your preferred toppings.

Practical tips for a thick, spoonable chili

A slow cooker traps moisture, so this recipe uses only 2 cups of broth. The tomatoes and sweet potatoes release more liquid as they cook.

If you prefer a thicker chili, use a potato masher to gently mash a few sweet potato cubes and beans against the side of the slow cooker near the end of cooking. Stir and let the chili stand, uncovered, for 5 to 10 minutes before serving.

For a looser chili, stir in an additional 1/2 cup of warm chicken broth after the sweet potatoes are tender. Adding extra broth earlier can make the final dish thinner than intended.

Easy substitutions and variations

• Ground turkey: Use 93% lean ground turkey for the stated recipe. Ground chicken can be used in the same amount and should also reach 165°F. Lean ground beef changes the flavor and adds more richness.
• Black beans: Pinto beans or kidney beans work in place of black beans. Drain and rinse them before adding.
• Sweet potatoes: Butternut squash can replace the sweet potatoes. Cut it into similar 3/4-inch cubes so it cooks evenly.
• Bell pepper: A green, yellow, or orange bell pepper works well. Green pepper has a slightly more assertive flavor.
• Heat level: Add 1 minced jalapeño with the onion and bell pepper for more heat, or serve crushed red pepper at the table so each person can adjust their bowl.

Serving ideas

This chili is filling on its own, especially with avocado or Greek yogurt on top. For a larger meal, pair it with a simple green salad, roasted corn, or warm corn tortillas.

For lunches, portion the chili into individual containers and pack lime wedges separately. A small spoonful of Greek yogurt adds a cool, creamy contrast without covering the chili's tomato and spice flavors.

Storage and meal prep

Divide leftover chili into shallow containers and refrigerate promptly. Use refrigerated leftovers within 3 to 4 days.

For longer storage, freeze cooled portions in freezer-safe containers, leaving a little space at the top for expansion. For best quality, use frozen chili within 2 to 3 months. Sweet potatoes may become softer after freezing and reheating, but the chili will still be suitable for a quick meal.

Thaw frozen portions in the refrigerator. Reheat on the stovetop or in the microwave until the center reaches 165°F. Stir during reheating so the chili warms evenly.

MACRO SIMMER RECIPE

Slow Cooker Turkey Sweet Potato Chili

A savory turkey and black bean chili with tender sweet potatoes, warm spices, tomatoes, and fresh lime juice.

Print recipeKeep screen awake

PREP

20 minutes

COOK

5 to 6 hours on LOW or 3 to 4 hours on HIGH

TOTAL

5 hours 20 minutes to 6 hours 20 minutes on LOW

YIELD

8 servings

SLOW COOKER

5 to 6-quart slow cooker

SAFE TEMP

165°F for ground turkey

EquipmentLarge skillet, wooden spoon, 5 to 6-quart slow cooker, can opener, chef's knife, cutting board, food thermometer

Scale ingredients

1×2×3×

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Ingredients

• 2 tablespoons olive oil
• 2 pounds 93% lean ground turkey
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 medium sweet potatoes, about 1 1/2 pounds, peeled and cut into 3/4-inch cubes
• 2 cans no-salt-added black beans, 15 ounces each, drained and rinsed
• 1 can no-salt-added diced tomatoes, 28 ounces
• 2 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons fresh lime juice

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, onion, and bell pepper. Cook for 8 to 10 minutes, breaking up the turkey, until it is no longer pink and the vegetables soften.
2. 2Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds.
3. 3Transfer the turkey mixture to a 5 to 6-quart slow cooker. Add the sweet potatoes, black beans, diced tomatoes with their juices, chicken broth, and tomato paste. Stir until the tomato paste is incorporated.
4. 4Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the sweet potatoes are fork-tender and the turkey reaches 165°F when checked with a food thermometer.
5. 5Stir in the lime juice. Serve immediately, with optional toppings if desired.

Allergens

No major allergens are intentionally included. Check labels on chicken broth, canned beans, tomato products, and spice blends, since ingredients and facility practices vary by brand.

Substitutions

Use ground chicken in place of ground turkey, keeping the same amount and cooking it to 165°F. Substitute pinto beans or kidney beans for black beans. Butternut squash can replace the sweet potatoes when cut into 3/4-inch cubes. For a spicier chili, add 1 minced jalapeño with the onion and bell pepper.

Storage, freezing and reheating

Refrigerate leftovers in shallow containers within 2 hours and use within 3 to 4 days. Freeze cooled portions in freezer-safe containers for best quality within 2 to 3 months. Thaw in the refrigerator, then reheat on the stovetop or in the microwave until the center reaches 165°F.

Nutrition

Estimated nutrition per serving: Calories: 390 calories; Protein: 30 g; Carbohydrates: 43 g; Fat: 12 g; Fiber: 10 g; Sugar: 8 g; Sodium: 510 mg.

Helpful equipment

Affiliate disclosure: This post contains paid links. As an Amazon Associate I earn from qualifying purchases.

• Crock-Pot 6-Quart Programmable Slow Cooker (paid link)A 6-quart programmable slow cooker with a digital timer and locking lid for standard slow-cooker recipes and easier transport.
• Glass Meal Prep Containers (paid link)Borosilicate glass containers in two sizes for portioning lunches, refrigerating leftovers, and freezer meal storage.