This is chalk full of healthy veggies and protein. It’s perfect for a cold day. It was our favorite chili this winter. The chili has a unique flavor and the sweet potatoes are the best part! It makes a big batch and freezes well so it’s ideal for when you need to take a meal to someone else or are having guests over.
1 tablespoon olive oil
1 diced large onion
4 cloves minced garlic
1 diced green bell pepper
1 minced jalapeño
20 ounces ground turkey breast
2 teaspoons cumin
2 teaspoons kosher salt
½ teaspoon pepper
1 teaspoon oregano
1 teaspoon chili powder
2 teaspoons paprika
2 large sweet potatoes, peeled and diced into 1/2 inch cubes
1 28 ounce can tomatoes (not drained)
3 15 ounce can black beans, drained and rinced
32 ounces beef broth (one box/carton)
1 28 ounce can pumpkin puree (make sure you’re not using pumpkin pie filling
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
Heat a large skillet to medium-high heat. Add olive oil and saute onion, garlic, bell pepper, and jalapeno for 5-10 minutes, until veggies are tender and fragrant. Add turkey and cook until no longer pink. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Add turkey mixture to slow cooker.
Add sweet potatoes, tomatoes, beans, broth, pumpkin and stir.
Then add the cinnamon, and cocoa powder to slow cooker and mix it all together well. Place lid on pot and cook for 4-6 hours on high, or 8-10 on low. The chili is done when the sweet potatoes are soft.
When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken.