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
1jalapeño (remove seeds and core if you don't like it as spicy)minced
1lbground or shredded turkey
2tspcumin
2tspsalt
½tsppepper
1tsporegano
1tspchili powder
1 ½tspsmoked paprika
1 ½lbssweet potatoespeeled and diced into 1/2 inch cubes
28ozcan tomatoes not drained
30ozcan black beans (2 cans)drain and rinse
15ozcan pumpkin pureenot the pumpkin pie puree
32ozbeef broth (cans or cartons)
½tspcinnamon
sour cream, cheese, green onionoptional, for serving
1
Heat a large skillet to medium-high. Add 1 ½ olive oil to the pan and then onion, garlic, bell pepper, and jalapeños. Sauté until veggies are tender and fragrant, about 5 minutes. Add to slow cooker.
2
In the same skillet, heat the remaining 1 ½ teaspoons olive oil. Add ground turkey to the pan and sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Continue until turkey is cooked through, then add to the slow cooker. If the turkey is shredded, just add it and the spices to the slow cooker and stir to combine.
3
Add the sweet potatoes, tomatoes, beans, broth, pumpkin, and cinnamon 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
When done, let chili sit with lid off for 10-15 minutes to thicken. If desired, serve with sour cream, cheese, or any other toppings.
Ingredients
1tbspolive oildivided
1medium onionpeeled and diced
4cloves garlicpeeled and minced
1yellow or orange bell pepperseeded and diced
1jalapeño (remove seeds and core if you don't like it as spicy)minced
1lbground or shredded turkey
2tspcumin
2tspsalt
½tsppepper
1tsporegano
1tspchili powder
1 ½tspsmoked paprika
1 ½lbssweet potatoespeeled and diced into 1/2 inch cubes
28ozcan tomatoes not drained
30ozcan black beans (2 cans)drain and rinse
15ozcan pumpkin pureenot the pumpkin pie puree
32ozbeef broth (cans or cartons)
½tspcinnamon
sour cream, cheese, green onionoptional, for serving
Directions
1
Heat a large skillet to medium-high. Add 1 ½ olive oil to the pan and then onion, garlic, bell pepper, and jalapeños. Sauté until veggies are tender and fragrant, about 5 minutes. Add to slow cooker.
2
In the same skillet, heat the remaining 1 ½ teaspoons olive oil. Add ground turkey to the pan and sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika. Continue until turkey is cooked through, then add to the slow cooker. If the turkey is shredded, just add it and the spices to the slow cooker and stir to combine.
3
Add the sweet potatoes, tomatoes, beans, broth, pumpkin, and cinnamon 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
When done, let chili sit with lid off for 10-15 minutes to thicken. If desired, serve with sour cream, cheese, or any other toppings.
