Hearty Crockpot Sweet Potato Chili

This chili is a breeze to put together, especially with pre-cooked ground turkey.  I love this kitchen cheat – browning meat when I buy it and keeping it pre-cooked in the freezer.  It makes all the difference in meal prep on a busy morning or night. 

In addition to the ease of prep, I love all the veggies in this chili and how the creamy goodness of the sweet potato puree cuts the acidity of the tomatoes.  It’s a delightful combination and we really enjoyed it. 

Hearty Crockpot Sweet Potato Chili – Adapted from Tator Tots & Jello

Ingredients

• 1/2 lb. ground turkey Italian sausage (we made our own), browned
• 2 medium red bell peppers, diced into 1-inch cubes
• 1 medium green bell pepper, diced into 1-inch cubes
• 2 cans (14 oz) diced tomatoes
• 2 cans (14 oz) tomato sauce
• 1 T dried minced onion
• 1/4 tsp. dried minced garlic
• 1 can great white northern beans, rinsed & drained
• 1 can black beans, rinsed & drained
• 1/2 C sweet potato puree
• salt & pepper, to taste
• 1 T chili powder (more or less to taste)
• Extra sharp cheddar cheese, shredded for garnish
• Dried parsley, shredded for garnish
• Plain Greek Yogurt or Sour Cream

Directions

Add the browned ground turkey sausage, diced bell peppers, 2 cans each of tomato sauce and diced tomatoes, 1 T minced onion, 1/4 tsp. minced garlic and 1/2 C sweet potato puree to a large (6 qt) crockpot.  Stir well. 

Add in the white and black beans, along with 1 T chili powder and salt and pepper.  Stir well. 

Cover and cook on low for 8-10 hours. 

Serve topped with shredded cheddar cheese, plain Greek yogurt (for sour cream) and dried parsley. 

Enjoy!