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Sweet Potato Turkey Chili Is The Perfect Slow Cooker Recipe

The start of fall is the perfect time to get out the slow cooker and make some soup or chili.

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*Courtesy of Nourish Move Love


Fall is here and rumor has it the temps are going to start cooling off a bit, so it’s time to bust out the crockpot for soup season. Being the freeze bunny that I am, there is nothing I love more than a good, warm bowl of chili for lunch or dinner.

Due to my husband’s dislike for tomatoes and my love of sweet potatoes—this delicious Sweet Potato Turkey Chili was born.

It’s a simple, creamy sweet potato base with ground turkey, onions and black beans (and kale if you’re a little green veggie obsessed like me). It’s a hearty soup, but I like to beef it up by adding a couple cups of cooked quinoa, too. It makes for a super easy dinner that the whole family can enjoy, or a party of 1-2 can make last into a few days of easy, take-to-work lunches.

This Sweet Potato Turkey Chili has become a fall/winter staple in our home; make it on a Sunday and enjoy it all week long.


Sweet Potato Turkey Chili Recipe

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 6-8


  • 1 ½ lbs lean ground turkey
  • 3 sweet potatoes, chopped into small chunks (peel on or off)
  • 2-3 cups low sodium broth (pending preferred consistency, start with 2 cups)
  • 1 red onion, sliced
  • 1 can black beans {14 oz can}
  • 2 cups water
  • 3 cloves garlic, chopped/minced
  • 1 tbsp extra virgin olive oil
  • ¼ – 1 tsp cayenne pepper to taste
  • Optional: 1-2 cups kale, chopped and stems removed
  • Optional: 2 cups quinoa, cooked
  • Optional soup toppings: cilantro, greek yogurt, cheese, avocado


  1. Heat the oil over medium-high heat in a large pan. Add the sliced onion and ground turkey. Add water as needed to keep the turkey moist. When the turkey is browned and crumbled and the onions are soft, remove from the pan and set aside.
  2. Add the sweet potatoes to the same pan (or larger pot). When the sweet potatoes start to brown, add the garlic, water, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft.
  3. Then using a blender, puree the sweet potato mixture until it reaches your desired consistency.
  4. Add the browned turkey, black beans, and cayenne to the sweet potato puree in a large crockpot.
  5. Option to also add 2 cups of cooked quinoa and/or 1-2 cups kale to make the soup a little more hearty.
  6. You can top soup with cilantro, greek yogurt, cheese and avocado.

*Makes 6-8 servings. Freeze leftovers in individual 1-2 cup servings (in mason jars) or in a larger dish to be re-heated.
**Leftovers make for a super easy take-to-work lunch.

More Sweet Potato Recipes:
Try This Sweet Potato Recipe To Fuel Your Next Long Run
You Have To Try This Sweet Potato (!) Smoothie