Empty My Fridge
Turkey Sweet Potato Chili
Ingredients
- Chili powder2 tbsp
- Cumin · ground1 tbsp
- Salt2 tsp
- Smoked paprika1
- Black pepper · ground½ tsp
- Garlic powder1 tsp
- Oregano · dried1 tsp
- Extra virgin olive oil2 tbsp
- Ground turkey2 lb
- Petite diced tomatoes · drained2 cans
- Tomato sauce1 can
- Tomato paste2 tbsp
- Chicken broth2 cups
- Sweet potato · peeled diced1
- Onion · diced½ cups
- Bell pepper · diced1
- Sweet corn · frozen1 can
- Red bean · drained rinsed1 can
- Jalapeño chili · minced1
Instructions
- Mix all the seasonings together in a small bowl and set aside.
- Heat the oil in a large skillet over medium heat. Add the ground turkey and cook, stirring, for 4 minutes. Add 2 tablespoons of the seasoning mix, break up the meat and cook for another 4 to 5 minutes, until fully cooked through.
- Transfer the cooked meat to a slow cooker of 6 quarts or more. Add the remaining ingredients, including the rest of the seasoning mix, and stir until combined.
- Cover and cook on low for 7 hours or on high for 4 hours.
- Serve warm. Store leftovers covered in the refrigerator for up to 1 week and reheat in the microwave or on the stove.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
More recipes with
OnionTomatoBell pepperTomato pasteSweet cornCanned tomatoTomato sauceSweet potato
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