It’s been a long time since I posted super-easy recipes, but with so many people frazzled by deadlines and the holidays (myself included), I’ve decided to start posting again.
Since the weather screams “dinner by the fire”, tonight I’m serving Slow Cooker Turkey & Sweet Potato Chili. It’s different than regular chili, but still hot and filling. And it’s great served with fresh cornbread! If you want to extend the meal, serve it over white or brown rice.
Slow Cooker Turkey & Sweet Potato Chili
This is a wonderful mild chili for those who hate beans. To extend the servings, I offer it over brown rice. I also serve this with cornbread, chili toppings, and a green salad.
Ingredients
- 20 ounces lean ground turkey
- 1 medium sweet potato peeled and diced
- 2 teaspoons garlic minced
- 11 ounce can Ro-Tel tomatoes with green chilies original recipe
- 1 8-ounce can tomato sauce
- 3/4 cup water
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- Kosher salt to taste
Instructions
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Brown the ground turkey, onions, and garlic. Drain the meat and add to the slow cooker.
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Stir the rest of the ingredients into the slow cooker, including the Kosher salt to taste.
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Cool on low for 3-4 hours, depending on your slow cooker.
