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Recipe by The Real Food Dietitians
The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.
Learn MoreSlow Cooker Chipotle Turkey and Sweet Potato Chili
Baby, it’s cold outside! It’s time for some soul warming chipotle turkey and sweet potato chili. Sweet potatoes stand in for beans in this hearty chili and are a nice compliment to the smoky chipotle pepper. It’s great served with diced avocado, fresh cilantro and lime wedge. Feel free to double the batch and freeze some for future meals because it’s super freezer-friendly.
20 MIN PREP
6 HR COOK
7 HR TOTAL
4 servings
Ingredients
1 cup diced onion (about ½ large)
3 cloves garlic, minced
28-ounces organic fire-roasted diced tomatoes
1 medium sweet potato, peeled and cut into small cubes
2 cups organic chicken broth
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
¼ – ½ tsp. ground chipotle powder
Salt and pepper to taste
Diced avocado, chopped cilantro and lime wedges for serving, optional
Directions
Heat oil in medium saucepan set over medium-high heat.
When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
Transfer meat to the slow cooker. Add remaining ingredients, tomatoes through chipotle chili.
Cover and cook on LOW heat for 6-7 hours or until sweet potatoes are tender. Taste and season with salt and pepper before serving.
Serve with optional toppings, if desired.
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