Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
8 Hours 30 Mins
Makes about 4 1/2 qt.

Chipotle chiles add a kick, but sweet potatoes balance the heat. Adjust the spice in this homey chili by increasing or decreasing the amount of chipotle to suit your taste. Buy the large dried lima beans if you can find them. They really look amazing and also give the chili a decidedly Southern accent.

How to Make It

Step 1

Season turkey with kosher salt and freshly ground black pepper. Sauté turkey in hot oil in a large skillet over medium-high heat 4 minutes or until browned. Transfer mixture to a 6-qt. slow cooker.

Step 2

Add tomato paste to skillet, and cook, stirring often, 30 seconds. Add beer, and bring to a boil, stirring to loosen browned bits from bottom of skillet. Boil 2 to 3 minutes or until reduced by half; stir into turkey mixture. Add beans and next 8 ingredients; stir in stock. Cover and cook on HIGH 7 hours. Stir in sweet potatoes; cover and cook on HIGH 1 hour or until potatoes are tender.

Chef's Notes

We tested with Modelo Especial beer and Swanson Unsalted Chicken Cooking Stock.

Ratings & Reviews

A+ chili recipe

April 18, 2017
This recipe is fantastic - healthy and with fabulous flavor.  It was a huge crowd pleaser.  Highly recommend.One reviewer questioned whether the 7-hour cook time should be on LOW.  It should not.  I tried the recipe first on HIGH and then a second time on LOW as the reviewer suggested, and the LOW setting didn't cook the dried beans enough.

Watch that cook time listed!

October 02, 2015
I'm pretty sure that 7 hour cook time is supposed to be on LOW, with only the last hour on high.  I made this with white wine instead of beer because I was taking it to work and one of my co-workers has celiac disease so I had to make it gluten free.  It's good as is, but it needs...  something.  Maybe a little bit of Worcestershire?  It seems to be missing that umami taste I'm looking for in a chili. Overall pretty tasty though.  

sheraphics's Review

January 21, 2015