Black Bean & Sweet Potato Turkey Chili


I’m updating this recipe upon making it a second time. It was too spicy for us last fall, so when I made it tonight, I changed some of the seasoning amounts. See below:

1/4 tsp coarse ground pepper

1 Tbsp chili powder

1/4 tsp cayenne pepper

It was so much better!!! LOVED IT!


It’s fall and that means it’s crock-pot season. I’m pumped about Mondays being my crock-pot day. Monday Night Football and a date with the crock – sounds perfect to me for the next few months!!

Our first recipe we’re going to make I found on a great clean eating blog written by a couple (you can check their blog out here). I love searching for new recipes and certainly don’t want to take credit since I am no nutrition expert, but I did make the directions a little easier to follow.

Black Bean & Sweet Potato Turkey Chili



1 small yellow onion (chopped)

2 cloves garlic (chopped)

1 14.5 oz can fire roasted tomatoes with juice

1 15oz can low sodium black beans

2 cups sweet potatoes (peeled and cubed)

1 lb ground turkey, cooked

1 bayleaf

3/4 tsp cumin

1/2 tsp oregano

1/8 tsp sea salt

1/2 tsp coarse ground pepper

2 Tbsp chili powder

1/2 tsp cayenne pepper

1.5 cups water


  1. Add onion, garlic, tomatoes, black beans, and sweet potatoes to crock-pot. Stir.
  2. Add ground turkey, seasonings, water. Stir.
  3. Place lid on crock-pot and cook on low for 8 hours (or if pressed for time, cook on high for 4 hours).
  4. Carefully remove lid and stir chili. Adjust seasonings to taste if necessary.
  5. Replace lid, cook for an additional 20-30 minutes on low.
  6. Serve with your favorite side salad!

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