Black Bean and Sweet Potato Turkey Chili

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CategoryTags, , DifficultyIntermediate

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 Servings
Prep Time45 minsCook Time10 hrsTotal Time10 hrs 45 mins

 1 tbsp olive oildivided
 1 medium onionpeeled and diced
 4 cloves garlicpeeled and minced
 1 yellow or orange bell pepperseeded and diced
 1 jalepeno (remove seeds and core if you don't like it as spicy)minced
 8 oz mushrooms (about 2 heaping cups)minced
 2 tsp ground cumin
 2 tsp Celtic sea salt
 ½ tsp fresh cracked black pepper
 1 tsp oregano
 1 tsp chili powder
 1 ½ sticks smoked paprika
 1 ½ lbs sweet potatoespeeled and diced into 1/2 inch cubes
 28 oz can tomatoes not drained
 15 oz pumpkin pureenot the pumpkin pie puree
 ½ tsp cinnamon
 1 tsp unsweetened 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

Serving Size 2 cups

Servings 8


Amount Per Serving
Calories 248
% Daily Value *
Total Fat 3g5%
Saturated Fat 1g5%
Total Carbohydrate 33g11%
Dietary Fiber 7g29%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tbsp olive oildivided
 1 medium onionpeeled and diced
 4 cloves garlicpeeled and minced
 1 yellow or orange bell pepperseeded and diced
 1 jalepeno (remove seeds and core if you don't like it as spicy)minced
 8 oz mushrooms (about 2 heaping cups)minced
 2 tsp ground cumin
 2 tsp Celtic sea salt
 ½ tsp fresh cracked black pepper
 1 tsp oregano
 1 tsp chili powder
 1 ½ sticks smoked paprika
 1 ½ lbs sweet potatoespeeled and diced into 1/2 inch cubes
 28 oz can tomatoes not drained
 15 oz pumpkin pureenot the pumpkin pie puree
 ½ tsp cinnamon
 1 tsp unsweetened 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.

Black Bean and Sweet Potato Turkey Chili