Bust Out the Crockpot! Soup Season is Here {Sweet Potato Turkey Chili}

sweet potato turkey chili_2

fall is here and rumor has it the temps are going to start cooling off a bit, so it’s time to bust out the crockpot for soup season. being the freeze bunny that i am, there is nothing i love more than a good, warm bowl of chili for lunch or dinner.

and due to my husbands dislike for tomatoes and my love of sweet potatoes this delicious sweet potato turkey chili was born.

it’s a simple, creamy, sweet potato base with ground turkey, onions and black beans {and kale if you’re a little green veggie obsessed like me}. it’s a hearty soup, but i like to beef it up by adding a couple cups of cooked quinoa too. makes for a super easy dinner that the whole family can enjoy, or a party of 1-2 can make last into a few days’ of easy, take-to-work lunches.

this sweet potato turkey chili has become a fall/winter staple in our home; make it on a sunday and enjoy it all week long. 

sweet potato turkey chili_withhand

**if you’re looking for another tomato-free soup recipe to try this fall check out my creamy avocado soup.

sweet potato turkey chili
 
Prep time
Cook time
Total time
 
it's a simple, creamy, sweet potato base with ground turkey, onions and black beans {and kale if you're a little green veggie obsessed like me}. it's a hearty soup, but i like to beef it up by adding a couple cups of cooked quinoa too. makes for a super easy dinner that the whole family can enjoy or a party of 1-2 can can make last into a few days’ of easy, take-to-work lunches.
Author:
Recipe type: chili
Serves: 6-8
Ingredients
  • 1 ½ lbs lean ground turkey
  • 3 sweet potatoes, chopped into small chunks {peel on or off}
  • 2-3 c low sodium broth {pending preferred consistency, start with 2 c}
  • 1 red onion, sliced
  • 1 can black beans {14 oz can}
  • 2 c water
  • 3 cloves garlic, chopped/minced
  • 1 tbsp extra virgin olive oil
  • ¼ - 1 tsp cayenne pepper to taste
  • optional: 1-2 c kale, chopped and stems removed
  • optional: 2 c quinoa, cooked
  • optional soup toppings: cilantro, greek yogurt, cheese, avocado
Instructions
  1. Heat the oil over medium-high heat in a large pan. Add the sliced onion and ground turkey. Add water as needed to keep the turkey moist. When the turkey is browned and crumbled and the onions are soft, remove from the pan and set aside.
  2. Add the sweet potatoes to the same pan {or larger pot}. When the sweet potatoes start to brown, add the garlic, water, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft.
  3. Then using a blender, puree the sweet potato mixture until it reaches your desired consistency.
  4. Add the browned turkey, black beans, and cayenne to the sweet potato puree in a large crockpot.
  5. Option to also add 2 cups of cooked quinoa and/or 1-2 cups kales to make the soup a little more hearty.
  6. You can top soup with cilantro, Greek yogurt, cheese, and avocado.
Notes
*Makes 6-8 servings. Freeze leftovers in individual 1-2 cup servings {in mason jars} or in a larger dish to be re-heated.
**Leftovers make for a super easy take-to-work lunch.

 

2 comments
  1. this sounds delicious.! There seems to be no instructions as to how long it should cook in the crock pot for and whether it should be at low or high. Can you provide those details?

    • Hi May! It is one of my favorite soups and the crockpot is actually just used for heating/warming the soup (which could also do via stove). I typically just make this soup in bulk and throw some refrigerated or frozen leftovers in the crockpot on low before I head out the door for work!