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
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.