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Slow Cooker Sweet Potato & Turkey Chili in two white bowls on a white table cloth

Slow Cooker Sweet Potato & Turkey Chili

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5 from 1 review


This protein rich slow cooker chili is so filling and satisfying! With a double dose of protein from white beans and turkey, vitamin C and filling fiber from the cauliflower rice and the sweet potato, this recipe is packed full of flavor and nutrition that will keep you full and energized. I love batch prepping and freezing it for quick and easy weeknight dinners.



1 large sweet potato, cut into cubes

2 tbsp avocado oil

Salt and pepper

1 lb ground turkey

1 white onion, diced

4 garlic cloves, minced

1 10 oz can sliced mushrooms, drained

1 x 28 oz can diced tomatoes, drained

1 can tomato paste

1 can mixed beans, drained and rinsed

1 can white kidney beans, drained and rinsed

2 cups cauliflower rice

1 cup corn

2 tbsp chili powder

Other seasoning: cumin, paprika, chili flakes, cumin

Garnish: sour cream, shredded cheese, avocado, cilantro



  1. Preheat the oven to 450F and line a baking sheet with parchment paper.

  2. Roast the sweet potatoes: Toss the sweet potato cubes in 1 tablespoon of avocado oil, salt, and pepper and bake in the oven for 20 minutes, flipping halfway.

  3. Heat the remaining tablespoon of avocado oil in a large frying pan over medium high heat. Add the garlic and onion and saute until fragrant, 1-2 minutes. Add ground turkey, breaking into pieces. Cook without stirring until the bottom side is golden brown, about 3-4 minutes. Flip and cook until the second side is golden brown, breaking into smaller pieces, another 2-3 minutes.

  4. Add turkey along with the roasted sweet potato, mushrooms, diced tomatoes, tomato paste, mixed beans, kidney beans, cauliflower rice, corn, chili powder, salt and pepper into the slow cooker and cook on high for 4-6 hours or low for 6-8 hours.

  5. When ready to serve, add shredded cheese, avocado, sour cream and/or cilantro if using. Enjoy!

  • Prep Time: 10
  • Cook Time: 4 to 6 hours