Turkey Sweet Potato Chili

I wanted to make a healthier chili, so I used my basic recipe here and changed out some ingredients. I was worried about the sweet potatoes getting soggy, but they were perfectly cooked through and kept their shape. Ground turkey replaces beef, and brown rice and yams are added. IMG_1215This hearty, flavorful chili was devoured by husband & little girls alike! Ada liked the sweet potatoes but Lola did not. I’m sure she’ll warm up to them one day like I did :) The rice absorbs quite a bit of the liquid after being refrigerated, so it wouldn’t be as soupy the next time around. If you’re planning on freezing it, I would add the rice and sweet potatoes after thawing. Everything else should freeze well. It makes a ton of chili! We ate it topped with avocados, cilantro, and lime. We ate the leftovers burrito-style, wrapped in a whole wheat tortilla with cheese, cilantro, and ranch dressing. IMG_1237It also made an appearance in lunch today, sandwiched in between chips & cheese for some crazy delicious nachos! I told you it makes a ton :)photo (3)

Turkey Sweet Potato Chili
Prep time
Cook time
Total time
Serves: 6-8
  • 2 lbs. ground turkey
  • 2 cups diced yellow onion
  • 1 large sweet potato, diced
  • 2 (15½ oz) cans seasoned pinto beans
  • 1 (15½ oz) can pink kidney beans
  • 1 (14½ oz) can Mexican or Italian-style stewed tomatoes
  • 1 (14½ oz) can diced tomatoes
  • 1 (14½ oz) can tomatoes with chiles
  • 1 (4½ oz) can diced green chiles
  • ½ package taco seasoning mix (roughly 2 Tablespoons)
  • 1 (1 oz) package ranch salad dressing mix
  • ½ cup brown rice
  • Avocado
  • Cilantro
  • Lime
  1. Brown ground turkey and onions in a large skillet. Drain, then transfer browned turkey and onions to a large slow cooker. Add the sweet potato, beans, tomatoes, green chilies, taco seasoning, ranch dressing mix, brown rice, and cook in a slow cooker on high for 4 hours or low for 6-8 hours. Top with avocado, cilantro, lime, and enjoy!