This Sweet Potato Turkey Chili is so thick and hearty, and easy to make in the crock pot! Loaded with healthy ingredients like ground turkey, sweet potato, tomato, onion, bell pepper, diced green chiles, and tons of flavorful spices! Paleo, Whole30, dairy free and gluten free too!
The Perfect Bowl of Sweet Potato Turkey Chili
I can’t get enough of this chili! It’s so thick, hearty, and loaded with nourishing, healthy ingredients. When fall rolls around I love using my slow cooker to make soups, stews, and of course different types of chili.
Chili tastes the best when made in a slow cooker because it allows the flavors to meld over time and it’s so simple to use. Just pop your ingredients in, and let it do the cooking for you.
This no bean turkey and sweet potato chili is one of my favorites. It’s paleo and Whole30 compliant so the chili uses no beans, but sweet potato serves the perfect replacement.
Now, this chili is super thick, so if you like a little more liquid in your chili then add 1/2-1 cup of broth.
How To Make Whole30 Sweet Potato Chili
In as little as 10 minutes you can have all the ingredients in the crock pot, and let it finish the cooking from there!
Sauté the garlic and onions. Then in the same skillet, brown the ground turkey.
This No Bean Turkey and Sweet Potato Chili is so thick and hearty, and easy to make in the crock pot! Loaded with healthy ingredients like ground turkey, sweet potato, tomato, onion, bell pepper, diced green chiles, and tons of flavorful spices! Paleo, Whole30, dairy free and gluten free too!
Heat avocado oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds more. Add the ground turkey and cook until turkey is browned making sure to crumble the turkey with a spatula as it cooks.
Set instant pot to sauté setting. Add avocado oil to the interior pot, followed by the garlic, and onions. Sauté for 3-5 minutes, or until onion begins to soften. Add ground turkey, and cook breaking up chunks and browning meat until no longer pink.
Put the instant pot lid on, and set the vent to “sealing”. Cook on high pressure (manual) for 15 minutes. The Instant Pot may take 10-15 minutes to warm up, and then the timer will start to count down from 15 minutes. Once the timer goes off, quick release to vent the pressure immediately. Serve warm.
Hi, I’m Abbey! Certified Training and Nutrition Coach. Of course, I’m a foodie as well, and I love to show others how GOOD healthy eating can taste. Here you’ll find fitness & nutrition content specific to weight loss, as well as easy, real food recipes. I’d love to get to know you!