This Slow Cooker Turkey Sweet Potato Chili with Black Beans is a hearty fall dinner made with lean ground turkey, tender sweet potatoes, black beans, tomatoes, and warm spices.
Everything slowly simmers together in the crockpot until the sweet potatoes are tender and the chili becomes thick and flavorful.
The sweet potatoes add subtle natural sweetness, while cumin, chili powder, and smoked paprika give the dish a warm savory finish.
It’s perfect for busy weeknights, chilly evenings, game days, or easy meal prep.
Why You Will Love This Recipe
This chili is filling and comforting without feeling overly heavy.
Ground turkey adds plenty of protein, while black beans and sweet potatoes make the chili hearty and satisfying.
The slow cooker does most of the work, making it convenient for busy days.
It also reheats very well, so it’s an excellent recipe for meal prep or leftovers.
Ingredients
- 1 lb lean ground turkey
- 2 medium sweet potatoes, peeled and cut into small cubes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
Optional Toppings:
- Avocado
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Green onions
- Lime wedges
- Tortilla chips
🍳 Step-by-Step Masterclass Instructions
Step 1: Brown the Turkey
Heat olive oil in a large skillet over medium-high heat.
Add the ground turkey.
Cook for approximately 5–7 minutes, breaking it apart with a wooden spoon until browned and no longer pink.
Masterclass Tip: Browning the turkey first creates deeper flavor than adding it raw to the slow cooker.
Step 2: Add the Onion and Garlic
Add the diced onion to the skillet.
Cook for about 2–3 minutes until slightly softened.
Add the garlic and cook for another 30 seconds.
Step 3: Toast the Tomato Paste and Spices
Add the tomato paste, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and black pepper.
Cook for about 1 minute, stirring continuously.
This helps deepen the flavor of the spices.
Step 4: Transfer to the Slow Cooker
Add the turkey mixture to the slow cooker.
Then add:
- Sweet potatoes
- Black beans
- Crushed tomatoes
- Diced tomatoes
- Chicken broth
Stir gently until combined.
Step 5: Slow Cook
Cover and cook on:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
The chili is ready when the sweet potatoes are tender but still holding their shape.
Step 6: Check the Texture
Stir the chili well.
If you prefer a thicker texture, leave the lid slightly open and cook on HIGH for another 15–20 minutes.
If it is too thick, add a small splash of chicken broth.
Step 7: Adjust the Seasoning
Taste the chili.
Add extra salt, cumin, chili powder, or black pepper if needed.
For extra heat, add a pinch of cayenne or red pepper flakes.
Step 8: Let It Rest
Turn off the slow cooker and let the chili rest uncovered for about 10 minutes.
This helps the chili thicken slightly before serving.
Step 9: Add the Toppings
Ladle the chili into bowls.
Top with avocado, cheese, sour cream, cilantro, green onions, or lime.
Step 10: Serve
Serve warm with tortilla chips or cornbread.
The finished chili should be thick, hearty, savory, slightly smoky, and filled with tender sweet potatoes, turkey, and black beans.
🔒 Storage & Reheating Tips
Refrigerator: Store cooled chili in an airtight container for up to 4 days.
Stovetop reheating: Reheat over medium-low heat, stirring occasionally. Add a small splash of chicken broth if needed.
Microwave: Reheat individual portions in short intervals, stirring between each one.
Freezer: Freeze in airtight freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Meal prep: Divide the chili into individual containers once cooled. Keep toppings separate and add them after reheating.
Make ahead: Brown the turkey and prepare all ingredients the night before. Refrigerate separately, then add everything to the slow cooker the next day.
