Pear Dijon Turkey Slow Cooker Sweet Potato Bean Chili
Combining lean ground turkey, cubed sweet potatoes, and black beans creates a naturally hearty chili, but the addition of diced fresh pear and tangy Dijon mustard provides a distinct depth. The fruit gently softens during the slow simmer, lending a subtle sweetness that rounds out the earthy chili powder without overpowering the savory base. Everything comes together in the slow cooker after a quick browning step on the stove, making it an unfussy meal to assemble for busy days.
Why this one works
- Browning the turkey first ensures good texture and savory flavor throughout the pot.
- Cubed sweet potatoes hold their shape while becoming meltingly tender over the long cook.
- Whisking Dijon mustard directly into the broth evenly disperses its gentle acidity.
- Diced pear brings a mellow balance to the warm chili powder.
- The slow cooker handles nearly all the hands-on cooking time.
What you’ll need
- 1 lb (450g) ground turkey Brown thoroughly in the skillet before transferring to the cooker to develop flavor and break up clumps.
- 2 cups (400g) cubed sweet potatoes Cut into uniform, bite-sized cubes so they cook evenly throughout the simmer.
- 1.5 cups (250g) black beans, rinsed Rinse thoroughly to remove excess canning liquid before adding to the pot.
- 1 large pear, diced Choose a firm, ripe pear so the diced pieces retain some texture as they cook.
- 2 tbsp (30ml) Dijon mustard Adds a light tanginess that brightens the vegetable broth.
- 1 onion, diced Finely diced onion cooks down into the broth, adding aromatic base flavor.
- 3 cups (700ml) vegetable broth Provides the simmering liquid that carries the mustard and chili seasoning.
- 1 tbsp (15g) chili powder Gives the dish its classic warm chili spice.
- 1/4 cup (10g) fresh cilantro, chopped
- 2 cups (300g) potatoes, cubed
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What to have nearby
- Large skillet
- Slow cooker
- Whisk
- Measuring cups and spoons
- Chef's knife and cutting board
Step-by-step instructions
Start by cooking the ground turkey fully in a skillet before loading everything into the slow cooker. Blending the Dijon mustard into the broth first ensures the seasoning distributes evenly across every ingredient.
- 1Step 1
Brown the ground turkey in a skillet over medium heat until cooked through.
- 2Step 2
Add the turkey, sweet potatoes, black beans, diced pear, onion, and spices to the slow cooker.
- 3Step 3
Whisk the Dijon mustard into the vegetable broth and pour over the mixture.
- 4Step 4
Cook on low for 6 hours or high for 3 hours until potatoes are tender.
- 5Step 5
Serve hot in bowls, garnish with fresh cilantro if desired.
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A few things worth knowing
- Whisk the Dijon mustard smoothly into the broth before pouring it in to prevent pockets of unmixed mustard.
- Check the sweet potatoes with the tip of a knife toward the end of cooking to confirm tenderness.
- Stir gently before serving to keep the cooked sweet potatoes and pears intact.
Ways to make it your own
- Top individual bowls with freshly chopped cilantro just before serving.
- Serve alongside sliced lime wedges to squeeze over the chili at the table.
Serving suggestions
Ladle the hot chili into deep bowls and top with a sprinkle of fresh cilantro. It pairs well alongside warm crusty bread, toasted tortillas, or a simple crisp green salad.
Storage & reheating
Allow leftover chili to cool slightly before transferring to an airtight container. Keep chilled in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I cook this chili on high heat instead of low?+
Yes, cook on high for 3 hours until the sweet potatoes are tender, compared to 6 hours on the low setting.
Why is the ground turkey browned before slow cooking?+
Cooking the turkey through in a skillet first develops better texture and ensures the meat breaks into bite-sized crumbles.
What kind of pear works best?+
A firm pear variety holds up best to the slow simmer without breaking down completely into the broth.
With tender root vegetables, black beans, and a balanced broth seasoned with Dijon and chili, this slow cooker meal is simple to assemble and delivers a satisfying, warm bowl every time.
Pear Dijon Turkey Slow Cooker Sweet Potato Bean Chili
Slow-cooked ground turkey chili with sweet potatoes, black beans, diced pear, and a savory Dijon-infused vegetable broth. Hearty, warm, and easy.
Ingredients
- 1 lb (450g) ground turkey
- 2 cups (400g) cubed sweet potatoes
- 1.5 cups (250g) black beans, rinsed
- 1 large pear, diced
- 2 tbsp (30ml) Dijon mustard
- 1 onion, diced
- 3 cups (700ml) vegetable broth
- 1 tbsp (15g) chili powder
- 1/4 cup (10g) fresh cilantro, chopped
- 2 cups (300g) potatoes, cubed
Instructions
- Brown the ground turkey in a skillet over medium heat until cooked through.
- Add the turkey, sweet potatoes, black beans, diced pear, onion, and spices to the slow cooker.
- Whisk the Dijon mustard into the vegetable broth and pour over the mixture.
- Cook on low for 6 hours or high for 3 hours until potatoes are tender.
- Serve hot in bowls, garnish with fresh cilantro if desired.
Nutrition
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