This thick and nourishing turkey and sweet potato chili is a convenient meal designed for the slow cooker. It combines lean ground turkey with hearty root vegetables and a robust blend of spices for a satisfying dinner.
List of ingredients
- 1 tablespoon avocado oil Рused for saut̩ing meat and vegetables.
- 2 cloves garlic, minced – adds a sharp aromatic base.
- 1 red onion, chopped – provides sweetness and depth.
- 2 pounds ground turkey – the primary lean protein source.
- 1 large sweet potato, diced into 1″ cubes (or 2 medium) – acts as a hearty replacement for beans.
- 1 green bell pepper, chopped – adds a mild pepper flavor and texture.
- 1 4-ounce can diced green chiles – provides a subtle tang and mild heat.
- 1 cup chicken broth – helps simmer the ingredients and adjust consistency.
- 1 jalape̱o, diced Рadds a spicy kick to the base.
- 1 28-ounce can diced tomatoes – forms the acidic base of the chili.
- 1 14-ounce can tomato sauce – thickens the sauce and binds the flavors.
- 1/2 tablespoon cumin – adds earthy, warm notes.
- 3 tablespoons chili powder – the primary seasoning for classic chili flavor.
- 1/2 teaspoon paprika – enhances the color and adds a mild sweetness.
- 1/2 teaspoon sea salt – balances all the flavors in the pot.
- 1 teaspoon oregano – provides a herbaceous aromatic quality.
- 1/4 teaspoon cinnamon – adds a subtle warmth that complements the sweet potato.
- 1/2 teaspoon coriander – adds a light, citrusy note to the spice blend.
step-by-step instructions
- Sauté Aromatics: Heat the avocado oil in a large skillet over medium heat. Add the chopped red onion and sauté until the pieces become translucent, which usually takes about 3 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release the fragrance without burning the garlic.
- Brown the Turkey: Add the ground turkey to the skillet and cook until it is thoroughly browned. Use a spatula to crumble the meat into small pieces as it cooks to ensure an even texture.
- Transfer to Slow Cooker: Move the browned ground turkey mixture from the skillet into the slow cooker pot.
- Combine Ingredients: Stir in the diced sweet potato, chopped bell pepper, diced green chiles, chicken broth, diced jalapeño, diced tomatoes, tomato sauce, and all the listed seasonings.
- Slow Cook: Cover the pot with a tight-fitting lid. Cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours.
- Serve: Serve the chili warm in bowls and garnish with your preferred toppings.
Optimal Cooking Techniques
Brown the Meat for Better Depth
Sautéing the ground turkey in a skillet before adding it to the slow cooker is a critical step. This process creates a Maillard reaction, which browns the proteins and adds a complex, savory depth that slow cooking alone cannot achieve. It also prevents the turkey from having a boiled texture in the final dish.
Ensure Uniform Vegetable Dicing
Cutting the sweet potatoes into consistent one-inch cubes ensures that they cook at the same rate. If the pieces vary significantly in size, the smaller cubes may dissolve into the sauce while the larger ones remain undercooked. Use a sharp chef’s knife and a steady hand for the best results.
Managing Chili Thickness
This specific recipe produces a very thick, hearty consistency due to the breakdown of the sweet potato. If you prefer a more soup-like consistency, stir in an additional 1/2 to 1 cup of chicken broth during the last hour of cooking. This allows you to customize the texture to your personal preference.
Selecting the Right Slow Cooker Size
A 6-quart slow cooker is the ideal size for this volume of ingredients. Using a pot that is too small can lead to overflow or uneven heating, while a pot that is too large may cause the liquid to evaporate too quickly. Ensure the pot is filled between halfway and three-quarters full for optimal heat circulation.
Ingredient Substitutions
Replacing Ground Turkey with Other Meats
While turkey is a lean option, you can substitute it with ground beef or ground chicken for a different flavor profile. Ground beef will result in a richer, heavier chili, whereas ground chicken provides a milder taste. Maintain the same quantity of 2 pounds regardless of the meat chosen.
Substituting Butternut Squash for Sweet Potato
Butternut squash is an excellent alternative to sweet potato if you want a slightly different sweetness and texture. Peel and cube the squash into the same one-inch dimensions. The squash will soften similarly, though it may have a slightly more delicate flavor than the sweet potato.
Alternative Oil Options
Avocado oil is recommended for its high smoke point, but olive oil or coconut oil can be used as well. Olive oil adds a subtle fruity note, while coconut oil provides a very slight sweetness. Use any stable cooking oil that suits your dietary preferences.
Using Vegetable Broth
For those who prefer to avoid poultry products, vegetable broth is a seamless replacement for chicken broth. Choose a low-sodium version to maintain control over the overall salt content of the dish. This change does not significantly alter the taste of the chili.
Flavor Variations
Increasing the Heat Level
To make a spicier chili, increase the amount of diced jalapeños or add a pinch of cayenne pepper. You can also use a spicy variety of chili powder or stir in a teaspoon of chipotle powder for a smoky, hot finish. Always taste the chili halfway through cooking before adding more heat.
Adding Garden Vegetables
You can increase the nutrient density by adding diced carrots or celery to the sauté phase. These vegetables add a subtle sweetness and extra texture to the base of the chili. Stir them in along with the onions and garlic for the best integration.
Enhancing the Smoky Profile
Swap the standard paprika for smoked paprika to give the chili a wood-fired flavor. Smoked paprika adds a deep, charred aroma that complements the earthiness of the cumin and sweet potato. This is a simple way to elevate the complexity of the dish.
Serving and Garnish Ideas
Adding Creamy Elements
Balance the acidity of the tomatoes and the heat of the peppers with a dollop of avocado or dairy-free sour cream. Coconut cream or coconut yogurt also works well to provide a cooling contrast. These toppings add a rich texture that complements the heartiness of the turkey.
Using Fresh Herbal Garnishes
Fresh parsley or chopped cilantro added just before serving provides a bright, fresh contrast to the deep flavors of the slow-cooked meat. These herbs cut through the richness and add a visual pop of color. Chop them finely and sprinkle them over the top of each bowl.
Incorporating Crunchy Toppings
For added texture, serve the chili with grain-free tortilla chips or thinly sliced raw radishes. The crunch of the chips or the peppery snap of the radishes breaks up the softness of the sweet potato. This creates a more dynamic eating experience.
Zesty Finishing Touches
Squeezing a fresh lime wedge over the bowl just before eating enhances all the spices in the chili. The citric acid brightens the flavor profile and lifts the heavier notes of the meat and potato. Diced raw onions or tomatoes can also be added for a fresh, crisp finish.
Storage and Preservation
Refrigeration Guidelines
Store leftover chili in airtight glass or BPA-free plastic containers in the refrigerator. This chili typically stays fresh for 3 to 4 days when kept at a constant cold temperature. Ensure the chili is cooled slightly before sealing to prevent excessive condensation.
Freezing for Long-Term Use
This chili freezes exceptionally well due to its thick consistency. Use freezer-safe bags or containers, leaving about an inch of space at the top to allow for expansion during freezing. It can be stored in the freezer for up to 3 months without loss of flavor.
Proper Thawing Process
To maintain the best texture, thaw frozen chili slowly in the refrigerator overnight. Avoid thawing it on the counter to prevent bacteria growth. If you are in a rush, you can defrost it using the defrost setting on a microwave before heating.
Reheating Methods
Stovetop Reheating
For the best results, reheat the chili in a pot over medium-low heat on the stove. Stir in a small splash of water or chicken broth to loosen the sauce, as the chili tends to thicken further during storage. Simmer gently until heated through.
Microwave Instructions
Place a portion of chili in a microwave-safe bowl and cover it with a lid or damp paper towel. Heat in 1-minute intervals, stirring in between to ensure the heat is distributed evenly. This prevents hot spots and keeps the sweet potatoes from drying out.
Slow Cooker Warming
If serving a crowd, transfer the chilled chili back into the slow cooker on the ‘Warm’ setting. This allows the flavors to meld again without overcooking the vegetables. Stir occasionally to ensure the bottom does not scorch.
Make-Ahead Strategies
Prepping Vegetables in Advance
You can chop the onions, bell peppers, and sweet potatoes up to 24 hours before you plan to cook. Store each vegetable in separate airtight containers or bags in the refrigerator. This reduces the active prep time on the day of cooking to just a few minutes.
Pre-Browning the Meat
Brown the ground turkey in a skillet and store it in the fridge overnight. When you are ready to start the slow cooker, simply add the pre-cooked meat along with the other ingredients. This is an excellent way to save time during a busy weekday morning.
Freezer-to-Crockpot Packaging
Combine all raw ingredients except the broth and oil into a large freezer bag. Freeze the bag flat to save space in your freezer. When ready to cook, thaw the bag and dump the contents directly into the slow cooker, adding the broth just before starting.
Troubleshooting Common Issues
Addressing Overly Thick Chili
If the chili is too thick to stir or resembles a paste, it is likely because the sweet potatoes have broken down completely. Stir in chicken broth one-quarter cup at a time until you reach your desired thickness. Continue stirring until the liquid is fully integrated.
Preventing Mushy Sweet Potatoes
If your sweet potatoes consistently become too mushy, check your cube size or cooking time. Ensure the cubes are a full inch and avoid cooking on ‘High’ for too long. Switching to the ‘Low’ setting for a longer period often preserves the structural integrity of the vegetables.
Fixing Bland Flavor Profiles
If the chili tastes flat, it usually needs a boost of salt or acidity. Add a pinch more sea salt or a teaspoon of apple cider vinegar to awaken the other spices. Always stir the seasoning in thoroughly and let it sit for a few minutes before tasting again.
Frequently Asked Questions
Can I use a pressure cooker for this recipe?
Yes, you can adapt this for a pressure cooker by sautéing the meat and aromatics first. Add the remaining ingredients and cook on high pressure for 15 minutes, followed by a quick pressure release.
Is this recipe completely dairy-free?
Yes, the base recipe contains no dairy products. To keep it dairy-free when serving, use avocado or coconut-based creams instead of traditional sour cream or cheese.
Can I add beans to this chili?
While this is a no-bean recipe, you can easily add a can of kidney beans or black beans. Drain and rinse the beans before stirring them in with the other ingredients at the start of the slow cooking process.
Print
Hearty No Bean Turkey and Sweet Potato Chili
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Paleo, Whole30, Gluten Free
Description
This No Bean Turkey and Sweet Potato Chili is thick, hearty, and easy to make in a slow cooker. Loaded with healthy ingredients like ground turkey, sweet potato, tomato, onion, bell pepper, and diced green chiles, it is a perfect Paleo, Whole30, dairy-free, and gluten-free meal.
Ingredients
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 red onion, chopped
- 2 pounds ground turkey
- 1 large sweet potato, diced into 1" cubes
- 1 green bell pepper, chopped
- 1 4-ounce can diced green chiles
- 1 cup chicken broth
- 1 jalapeño, diced
- 1 28-ounce can diced tomatoes
- 1 14-ounce can tomato sauce
- 1/2 tablespoon cumin
- 3 tablespoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coriander
Instructions
- Sauté: Heat avocado oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
- Aromatics: Add the minced garlic and cook for 30 seconds more.
- Brown: Add the ground turkey and cook until browned, crumbling the turkey with a spatula as it cooks.
- Combine: Place the ground turkey into the slow cooker. Stir in the sweet potato, bell pepper, diced green chiles, chicken broth, jalapeño, diced tomatoes, tomato sauce, and seasonings.
- Cook: Cover with a lid and cook on low heat for 6-8 hours, or high heat for 3-4 hours.
- Serve: Serve warm and garnish with your favorite toppings.
Notes
This chili is very thick. For a thinner consistency, add 1/2 to 1 cup of additional broth. Topping ideas include avocado, dairy-free sour cream, diced jalapeños, parsley, or grain-free tortilla chips.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 359 kcal
- Sugar: 14.9 g
- Sodium: 946.4 mg
- Fat: 13.1 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 9.3 g
- Trans Fat: 0 g
- Carbohydrates: 30.1 g
- Fiber: 7.2 g
- Protein: 34.9 g
- Cholesterol: 105.2 mg