Ingredients:

  • 2 lbs ground turkey
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp avocado oil
  • 2 cups sweet potato, peeled and cubed into ½ inch pieces
  • 1 medium red bell pepper, diced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 2 cups low-sodium beef broth
  • 1 tbsp apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • ½ tsp black pepper

Instructions:

  1. Heat 1 tbsp avocado oil in a large skillet over medium-high heat.
  2. Add 2 lbs ground turkey and 1 diced yellow onion to the skillet; cook until the meat is browned and the onions are translucent.
  3. Stir in 3 cloves minced garlic for the last 60 seconds until fragrant.
  4. Transfer the browned turkey mixture into the slow cooker.
  5. Stir in 2 cups cubed sweet potato, 1 diced red bell pepper, 2 stalks diced celery, and 1 diced carrot.
  6. Pour in 1 can crushed tomatoes, 1 can tomato paste, 2 cups low-sodium beef broth, and 1 tbsp apple cider vinegar.
  7. Sprinkle 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, ½ tsp sea salt, and ½ tsp black pepper over the top and stir until fully integrated.
  8. Cover and cook on High for 4 hours or Low for 7-8 hours, ensuring the ground turkey reaches a safe internal temperature of 165°F (74°C).
  9. Once cooking is complete, use the back of a wooden spoon to slightly mash a few of the sweet potato chunks against the side of the pot to thicken the chili.