Since it’s turkey time – here is a turkey chili recipe we are loving right now. While the recipe calls for ground turkey, you could substitute some chopped up turkey left overs from your Thanksgiving feast!
Also worth noting, I didn’t have kidney beans in my pantry for this batch so I used black-eyed peas – still delicious.
If you think of it, make it a day ahead as this tastes even better the next day reheated! If you make this great slow cooker chili, report back in the comments section and let me know if you liked it or tell us any substitutions you made. I’d love to hear your take on this recipe!
Slow Cooker Turkey and Sweet Potato
1 cup (230 g) dried great northern beans
1 cup (230 g) dried black beans
1 cup (230 g) dried kidney beans
*optional: use canned beans instead of dried beans
2 Tablespoon (30 mL) olive oil
1 medium onion, chopped
1 lb of ground turkey
1cup (230 g) of sweet potatoes, raw, peeled and diced
2 cups (750 mL) of water (*if you are using canned beans, consider using less water for a thicker consistency)
2 (14 oz. or 400 g) can of stewed tomatoes
1 Tablespoon (15 g) ground cumin
1 Tablespoon (15 g) oregano
2 teaspoons (10 g) salt
1 teaspoon (5 g) paprika
¼ teaspoon (1 g) turmeric
¼ teaspoon (1 g) ground pepper
1/8-1/4 teaspoon (.5 – 1 g) ground cayenne pepper (depending how spicy you like it)
1 pinch ground allspice
If you are using dried beans, place the beans in a bowl with enough water to cover the beans by about 2 inches and let them soak overnight.
In a large stock pot, heat olive oil, sauté the onions and brown the turkey. While that is working, put the following into the slow cooker: water, stewed tomatoes with the juice, all the seasonings and combine well. Add sweet potatoes and the beans and stir. Once the turkey and onions are browned, add to the slow cooker and combine well. Cook on low for 6-8 hours or on high about 4 hours.