Crock Pot Sweet Potato and Quinoa Turkey Chili packs a double protein punch with the addition of both lean ground turkey breast and quinoa.
Recently I made a big batch of Crock Pot Sweet Potato and Quinoa Turkey Chili and, as most chilis do, it got better and better as the week went on. I reheated a bowl for lunch each day and was happy as a clam with a hot and hearty, protein-packed lunch that was pre-made and ready to rock.
Bonus: because this chili is packed with good for you ingredients, I didn’t feel like I needed a nap afterwards!
Crock Pot Sweet Potato and Quinoa Turkey Chili packs a double protein punch from the addition of both lean ground turkey breast and quinoa. A little sweet from chopped sweet potatoes and a can of baked beans, plus a little heat from classic chili spices makes this dish ultra-tasty, healthy, and filling.
Topped with shredded cheese and tortilla chips — it is a treat! Actually, I must confess that making chili always gets me a little giddy as it’s basically an excuse to eat nachos. As if I needed an excuse, but you know what I mean!
How to Make this Recipe
Start by browning 1lb ground turkey breast with 1 chopped shallot in a large skillet over medium-high heat. Season liberally with salt and pepper then stir in 3 cloves minced garlic and cook for 30 more seconds.
Add the cooked turkey to the bottom of a 6 quart crock pot then add 1 large peeled then chopped sweet potato (about 1lb) and a bevy of chili-inspired spices including chili powder, paprika, cumin, salt, and red chili pepper flakes.
Next add a 15oz can of baked beans plus 28oz crushed tomatoes.
Finally add 3 cups chicken broth and 1 cup uncooked quinoa. The quinoa will continue to absorb chicken broth as the chili cools, so make sure you have some extra on hand for re-heating.
Mix the ingredients together then pop the lid on top and cook on high for 3 hours or low for 6 hours. That’s it!
Ladle the hot and hearty chili into bowls then top with lots of shredded monterey jack cheese, crushed tortilla chips, and fresh avocado.
Warm, and ultra-filling – I hope you’ll love this chunky chili with loads of good-for-you ingredients!
More Hearty Chili Recipes
Equipment
Ingredients
- 1 lb 99% fat free ground turkey breast
- 1 large shallot or 1 small onion, chopped
- 3 garlic cloves, pressed or minced
- salt and pepper
- 3 cups chicken broth, plus extra for reheating
- 28 oz can crushed tomatoes
- 15 oz can baked beans
- 1 cup quinoa
- 1 large sweet potato, ~1lb, peeled then chopped small
- 2 Tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon red chili pepper flakes
- Toppings: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions
Directions
- Add the ground turkey and shallot to a large skillet over medium-high heat. Season with salt and pepper then cook the turkey until it's no longer pink, breaking it up as it cooks. Add the garlic then saute for 30 more seconds. Scrape the mixture into a 6 quart crock pot.
- Add the remaining ingredients, except toppings, into the crock pot then place a lid on top and slow cook on HIGH for 3 hours, or LOW for 5-6 hours, or until the sweet potatoes and quinoa are tender. Serve with toppings. May need to add more chicken broth when reheating.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Can this be made on the stove or in a pressure cooker?
Hi Casey! For sure the stove, though I haven’t tested the recipe in a pressure cooker.
10000/10. I am so happy I found this hidden gem of a recipe. It came out so good! I also subbed 2 cans of black beans like another commenter did. This is a great recipe to add more variety to your diet. It’s nutritious, tastes amazing, and super easy to make.
YAY!! So glad you enjoyed this recipe, Amber!! Thank you so much for your feedback and recipe rating!
I love this recipe. It is my go to now when I want chili. I often swap the sweet potato for butternut squash. I do typically make it advance though because the sweetness from the squash or sweet potato typically tends to come through on the second day.
Love this tip, Jodi — I’m so glad this your new go to chili recipe!
This has been a staple for me for years. I make it for our annual chili party and everyone asks for the recipe. I’ve given the recipe to many neighbors and friends and family members. Everyone loves it and it feels much healthier than regular chili.
I do a couple of modifications – I use black beans instead of kidney beans. I also add two cans of black beans. I also use whatever can of tomatoes I have on hand, which is most often crushed.
I am really embarrassed I have not given five stars sooner. It is the recipe I turn to most often.
Thank you SO MUCH for leaving this comment, feedback, and star rating, Katie – I appreciate it more than you know, and more importantly am thrilled this is a recipe you come back to again and again. Thanks again for taking the time to let me know! :)
No lie I’ve been making this recipe of yours for over 10 years at least! It is tried and true and always a hit. Thank you for letting me find this all those years ago!
Oh my gosh, this thrills me to hear, Antoinette! Thank you so very much for your feedback — and thank you for being a long time follower as well!
Very good. I made this for my 10-month old (omitted the salt, and rinsed the baked beans) and he loved it
I’m thrilled to hear it, Sam!! Thank you so much for your feedback and recipe rating!
Normally, I eye-roll so hard when I see people adapting recipes, but I try to manage my FODMAPs (with IBS) so I swap out the shallot for shallot infused oil, and the baked beans for a can of red beans.
That said, I made this recipe ONCE and it immediately became a staple. I love to meal-prep it for work, or when I want an easier dinner later in the week. Thanks so much for this cozy, warm, comfort-food crockpot meal. I’ll go back to it again and again!
Oh my gosh, I am thrilled to read this review, Kelly! I’m so glad it was relatively simple to adapt to follow your low FODMAP guidelines. Thank you so much for your feedback and recipe rating!
I made this chili with sweet potatoes last night. It was perfect for a cold winter night and absolutely delicious. I didn’t use the beans but it was fine without them. I will definitely make this again!
I’m thrilled to hear you were able to make it to work for you, Maureen! Thank you so much for your feedback and recipe rating!
I have been making this chili literally for years, and countless times. I try other recipes, but always come back to this one. It’s such a winner!! We don’t like beans so I omit those and I usually cut the quinoa in half because it really soaks up so much of the liquid. But it’s just so so good. I came to the recipe to make my grocery list, and thought it was about time to leave a raving review!!
Thank you so very much, Sarah! I so appreciate your feedback and star rating – I am *thrilled* this recipe is a long time favorite of yours!!
Please do not take what I’m about to say lightly… this is, hands down, my family’s favorite meal. All of us love it (including our toddler)! It’s the perfect recipe for a cold or rainy day. The house always smells amazing as it’s cooking. It reheats really well too. Can’t recommend this one enough!
Oh my gosh, such high praise – I am smiling from ear to ear! THRILLED this is a hit with the whole family, Em!!
Hi! I’ve always loved this chili, and am giving it another whirl today. Do you know if it freezes well??
Chili usually freezes super well, however the quinoa in this chili can become overcooked once frozen >> thawed.