Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 23 2026
Crock Pot - Turkey Sweet Potato Chili
Image From foodnetwork.com
2 Tablespoons chili powder
1 Tablespoon ground cumin
2 teaspoons salt
1 and 1/4 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
Chili
2 Tablespoons extra virgin olive oil
2 pounds (907g) 92–97% lean ground turkey
2 (14-ounce) cans petite diced tomatoes, drained
1 (7- or 8-ounce) can tomato sauce
2 Tablespoons tomato paste
2 cups (480ml) reduced-sodium chicken broth
1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
1/2 cup (65g) diced yellow onion
1 large green bell pepper, diced
1 (14-ounce) can (drained and rinsed) or 1 package of frozen corn
1 (14-ounce) can kidney beans, drained and rinsed
1 small jalapeño, minced (seeds removed)*
Make the seasoning blend: In a small bowl, mix together all the seasonings. Set aside.
Brown the turkey: Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook and stir for 4 minutes, then add 2 Tablespoons of seasoning blend. Stir and break up the meat as much as possible as it cooks for another 4–5 more minutes, or until completely cooked through.
Make the chili: Transfer the cooked meat to a 6-quart or larger slow cooker. Add the remaining ingredients—including the remaining seasoning blend. Stir everything together until combined. Cover and cook on low for 7 hours or on high for 4 hours.
Serve chili warm. Feel free to add optional toppings such as chopped cilantro, green onion, shredded cheese, sour cream, and/or avocado slices. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.