Tomato Basil Turkey Slow Cooker Sweet Potato Bean Chili
Combining lean ground turkey with tender cubed sweet potatoes and black beans creates a hearty chili base that simmers hands-off throughout the day. The tomato sauce and diced tomatoes break down gently over low heat, coating the sweet potatoes as they soften. Stirring in fresh chopped basil right at the end introduces a bright, aromatic lift that balances the natural sweetness of the potatoes and the richness of the browned turkey.
Why this one works
- Browning the turkey first builds a savory foundation before the slow cooker takes over.
- Sweet potatoes turn fork-tender and naturally thicken the rich tomato base.
- Black beans add earthy substance alongside the lean protein.
- Finishing with fresh chopped basil brings an unexpected fragrant brightness to classic chili flavors.
What you’ll need
- 1 lb (450g) lean ground turkey Brown thoroughly in a hot skillet and drain excess fat before transferring to the cooker.
- 2 large (400g) sweet potatoes, cubed Cut into uniform bite-sized cubes so they cook evenly throughout the long simmer.
- 1 can (400g) black beans, rinsed Rinsing removes excess canning starch and liquid for a cleaner broth.
- 1 can (400g) diced tomatoes Add with their canning juices to provide necessary braising liquid for the potatoes.
- 1 cup (250ml) tomato sauce Creates a smooth, cohesive body that thickens as the chili simmers.
- 1/4 cup (15g) fresh basil, chopped Hold back until the very end to preserve its fresh herbal flavor and color.
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
- 2 cups (300g) potatoes, cubed
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What to have nearby
- Large skillet for browning turkey
- Slow cooker (4 to 6 quart)
- Chef's knife and cutting board
- Wooden spoon or silicone spatula
Step-by-step instructions
The preparation starts on the stovetop to develop color on the ground turkey before transferring everything into the slow cooker for an unhurried simmer.
- 1Step 1
Brown the ground turkey in a skillet, then drain excess fat.
- 2Step 2
Add the turkey, cubed sweet potatoes, black beans, diced tomatoes, and tomato sauce into the slow cooker.
- 3Step 3
Stir to combine all ingredients thoroughly.
- 4Step 4
Cover and cook on low for 6 to 7 hours until potatoes are tender.
- 5Step 5
Stir in fresh basil just before serving and season with salt and pepper to taste.
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A few things worth knowing
- Take time to break up the ground turkey into small, even crumbles while browning.
- Cut the sweet potato pieces to roughly 1/2-inch to 3/4-inch cubes so they soften fully within the 6 to 7 hour window.
- Wait to add the fresh basil until right before ladling into bowls to keep the herb vibrant.
- Taste and adjust with salt and freshly cracked black pepper just after folding in the basil.
Ways to make it your own
- Garnish bowls with extra whole basil leaves or cracked black pepper at the table.
- Serve over a scoop of warm brown rice or alongside lime wedges for added brightness.
Serving suggestions
Ladle hot bowls alongside crusty rustic sourdough, skillet cornbread, or a simple mixed green salad dressed with olive oil and red wine vinegar.
Storage & reheating
Transfer leftovers to an airtight container once cooled and refrigerate promptly. Reheat gently on the stovetop over medium-low heat or in short microwave bursts, adding a splash of water if the sweet potatoes have thickened the sauce.
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 on the high setting instead of low?+
The recipe is specifically structured for 6 to 7 hours on low heat, which allows the sweet potatoes to cook through slowly without breaking down completely.
Why is the basil added at the end?+
Delicate herbs like fresh basil lose their bright aroma and turn dark if cooked for hours in a slow cooker, so stirring them in off the heat preserves their fresh character.
Do I need to peel the sweet potatoes?+
Peeling ensures a smooth, consistent texture throughout the chili, though thoroughly scrubbed thin-skinned sweet potatoes can also be used if preferred.
With minimal active prep and a gentle slow-cooker simmer, this turkey and sweet potato chili offers a wholesome, balanced meal brightened by fresh garden herbs.
Tomato Basil Turkey Slow Cooker Sweet Potato Bean Chili
Slow-cooked lean ground turkey, sweet potatoes, and black beans simmered in a savory tomato base and finished with fragrant fresh chopped basil.
Ingredients
- 1 lb (450g) lean ground turkey
- 2 large (400g) sweet potatoes, cubed
- 1 can (400g) black beans, rinsed
- 1 can (400g) diced tomatoes
- 1 cup (250ml) tomato sauce
- 1/4 cup (15g) fresh basil, chopped
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
- 2 cups (300g) potatoes, cubed
Instructions
- Brown the ground turkey in a skillet, then drain excess fat.
- Add the turkey, cubed sweet potatoes, black beans, diced tomatoes, and tomato sauce into the slow cooker.
- Stir to combine all ingredients thoroughly.
- Cover and cook on low for 6 to 7 hours until potatoes are tender.
- Stir in fresh basil just before serving and season with salt and pepper to taste.
Nutrition
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