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.
I’m kind of a recent quinoa convert and am always on the lookout for new ways to use it. I’ll have to give this a try!
Thanks for the recipe Kristin! I made it tonight and I am thoroughly enjoying it as I type this. Delicious!
I would love this crock pot! thanks for the giveaway
Love a healthier version of Chili!! BTW, not keen on baked beans, could you substitute black/pinto beans?
So let’s just say hypothetically your husband HATES baked beans…is there another type of beans that would work well? Chili beans with no meat maybe? I mean…hypothetically speaking ;-)
Haha! I’d use a can of rinsed/drained black beans instead!
There’s just something so comforting about chili, and I love that this one is healthier! I’ll take any excuse to dig into my monster bag of quinoa. :)
And man, how cool is that Crockpot!!
What a cool crockpot. I always give in and open up and stir the stuff in mine (naughty I know). I never would have thought of quinoa chili, looks so tasty :)
This looks amazing! Gorgeous photography :)
Oh man, this looks good. There’s nothing like a warm bowl of chili, especially when it’s topped with avocado and tortilla chips. Puuurrfection.
I haven’t seen the guac “kale” mole at WF…what will they think of next? Gah, I love that place.
This looks so good and I love a crockpot recipe!!
I could really use this giveaway as my crockpot’s bottom fell out of it last night. Full. Of. Chili.
Kristin, do you remember your post with smoothie all over fridge/floor. I thought of you last night when I was covered from head to toe in spicy chili… which got in the grout, under the stove and dishwasher. 5 hours of cleaning later, and my kitchen STILL smells like chili.
Please, oh please, let me win this.
Perfect! Love sweet potatoes and chili with sweet potatoes is even better. The bonus is that this will be perfect for dipping those new Guac Blast Tortilla chips I discovered this weekend. Like I need an excuse to eat more of them ;)
Yum this looks so good!