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Slow Cooker Turkey and Sweet Potato Chili

When the leaves start to change and temperatures fall, we find ourselves craving warm hearty dishes.  This slow cooker turkey and sweet potato chili is a satisfying way to incorporate holiday turkey leftovers while warming stomachs.  Guests will love stirring in the cheese as it melts, creating a warm, savory and satisfying meal.

Prep Time: 15 minutes

Cooking Time: 50 minutes

Serves: 6 – 10

Yield: 3 – 3 1/2 quarts




  • 2 tablespoons extra-virgin olive oil
  • 1 pound roasted turkey, or substitute 1 - 1 1/2 pounds turkey breast, medium diced
  • 1 large yellow onion, chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons ground cumin
  • 1 small butternut squash (3 pounds), peeled, deseeded and small diced (Or substitute acorn squash or pumpkin)
  • 2 each medium parsnips (1/2 pound), peeled and small diced
  • 1 large sweet potato (1/2 pound), peeled and small diced
  • 2 cups chicken stock or water
  • 1 (12-ounce) jar Herdez Roasted Pasilla Chile Sauce or Tomatillo Verde (Or, substitute favorite spicy salsa)
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 1 (8-ounce) package of Frigo® Fresh Mozzarella Cheese, shredded
  • 1 (5-ounce) container Frigo® Shredded Parmesan Cheese
  • Salt and ground black pepper, to taste
  • Roasted and spiced pumpkin seeds, optional garnish


Turn a large 5-quart slow cooker to high.

Heat oil in a large heavy bottomed sauté pan over medium-high heat. Add turkey and onions and sauté until turkey is browned and cooked through, about 8 minutes.  Note that if you are using already roasted turkey, sauté until onions are translucent, about 5 minutes.

Add bell pepper, garlic, chili powder, and cumin and cook, stirring frequently, until heated through and fragrant, about 3 to 5 minutes. Then, scrape the turkey mixture into the slow cooker and add remaining ingredients except for the cheeses.

Cook on high for 4 hours, stirring occasionally.

Reduce heat to warm, taste and adjust seasonings. Ladle hot chili into bowls and top with shredded Frigo® Fresh Mozzarella Cheese and Frigo® Shredded Parmesan Cheese.  Guests will love stirring in the cheese as it melts, creating a warm, savory and satisfying meal.