Step 1

In a large bowl, combine turkey, bell pepper, onion, garlic, ½ teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon red pepper flakes, 1 teaspoon oregano and 1 teaspoon salt.

Step 2

Heat up the oil in a large skillet over high-medium heat. Brown the turkey breaking it up into small pieces as it cooks.

Step 3

Once completely browned, carefully, transfer the meat into the slow cooker. Add the rest of the cumin, chili powder, red pepper flakes, oregano and salt. Then, add the diced tomato and its juices, tomato sauce, sweet potato and chicken stock. Stir to combine.

Step 4

Cover and cook for 4 hours and 30 minutes on high or 6 hours on low. Taste and season with salt as needed.

Step 5

Finally, add fresh parsley roughly chopped,15 minutes before the chili is ready, for added freshness.

Step 6

Serve warm with side of choice.