We have you covered with a great recipe to use up that leftover turkey after Thanksgiving. Try our Black Bean and Sweet Potato Turkey Chili! A perfect meal to eat when it's cold outside.
Yields8 ServingsPrep Time45 minsCook Time10 hrsTotal Time10 hrs 45 mins
1tbspolive oildivided
1medium onionpeeled and diced
4cloves garlicpeeled and minced
1yellow or orange bell pepperseeded and diced
1jalepeno (remove seeds and core if you don't like it as spicy)minced
8ozmushrooms (about 2 heaping cups)minced
2tspground cumin
2tspCeltic sea salt
½tspfresh cracked black pepper
1tsporegano
1tspchili powder
1 ½stickssmoked paprika
1 ½lbssweet potatoespeeled and diced into 1/2 inch cubes
28ozcan tomatoes not drained
15ozpumpkin pureenot the pumpkin pie puree
½tspcinnamon
1tspunsweetened cocoa powder
1
Heat a large skillet to medium-high heat. Add 1 ½ teaspoon olive oil and add onion, garlic, bell pepper and jalapenos. Sauté until veggies are tender and fragrant, about 5 minutes. Add to slow cooker.
2
In the same skillet, heat the remaining 1 ½ teaspoon olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Add the turkey mixture to the slow cooker.
3
Add the sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir to combine. Place lid on pot and cook for 4-6 hours on high or 8-10 hours on low. Cook until the sweet potatoes are tender.
4
If desired, serve with sour cream, sliced avocados, lime juice or any other toppings.
Nutrition Facts
8 servings
Serving size
2 cups
Amount per serving
Calories248
% Daily Value *
Total Fat3g4%
Saturated Fat 1g5%
Total Carbohydrate33g12%
Dietary Fiber 7g25%
Protein22g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1tbspolive oildivided
1medium onionpeeled and diced
4cloves garlicpeeled and minced
1yellow or orange bell pepperseeded and diced
1jalepeno (remove seeds and core if you don't like it as spicy)minced
8ozmushrooms (about 2 heaping cups)minced
2tspground cumin
2tspCeltic sea salt
½tspfresh cracked black pepper
1tsporegano
1tspchili powder
1 ½stickssmoked paprika
1 ½lbssweet potatoespeeled and diced into 1/2 inch cubes
28ozcan tomatoes not drained
15ozpumpkin pureenot the pumpkin pie puree
½tspcinnamon
1tspunsweetened cocoa powder
Directions
1
Heat a large skillet to medium-high heat. Add 1 ½ teaspoon olive oil and add onion, garlic, bell pepper and jalapenos. Sauté until veggies are tender and fragrant, about 5 minutes. Add to slow cooker.
2
In the same skillet, heat the remaining 1 ½ teaspoon olive oil. Add turkey and mushrooms and stir to combine. Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Add the turkey mixture to the slow cooker.
3
Add the sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir to combine. Place lid on pot and cook for 4-6 hours on high or 8-10 hours on low. Cook until the sweet potatoes are tender.
4
If desired, serve with sour cream, sliced avocados, lime juice or any other toppings.
