Crock Pot Sweet Potato and Quinoa Turkey Chili

Gluten-free Crock Pot Sweet Potato and Quinoa Turkey Chili packs a double protein punch with the addition of both lean ground turkey breast and quinoa.

Happy Monday, everyone – I hope you had a wonderful weekend!

I had a “me day” on Saturday which included getting together with some girlfriends in the morning then spending what felt like 2 hours at Whole Foods. Like I said – a “me day”! Grocery shopping is one of my favorite things to do, and when I get to leave the sweet babe at home and do it leisurely – umm, even better. ;)

We also grazed on Crock Pot Sweet Potato and Quinoa Turkey Chili all weekend long. I made a huge batch of it Thursday evening and it just got better and better each time I reheated a bowl!

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.

Plus, how you gonna hate on any recipe that calls for topping it with shredded cheese and tortilla chips? I must confess, 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!

Start by browning 1lb ground turkey breast with 1 chopped shallot in a large skillet over medium-high heat. I KNOW – I usually hate crock pot recipes that require cooking steps ahead of time, but it’ll only take a few minutes. Promise! 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 (I like ’em sweet) plus 28oz crushed tomatoes.

Finally add 3 cups chicken broth and 1 cup uncooked, rinsed 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!