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.
Did you use yams or sweet potatoes? You’re picture looks like yams (orange) so it made me curious. Also, I usually like to cook over the low heat, but didn’t have time so did it on high for 3 hours and it definitely was not ready. The quinoa didn’t seem done and the sweet potatoes were still crunchy. Any thoughts?
It was a sweet potato. Hmmm, I’m not sure, I’d just cook it longer until the quinoa and sweet potato are cooked through. Different crock pots cook differently so yours might just need a little extra time!
I tried this recipe this past week. I went in hesitantly because of the non-traditional chili ingredients, but I’m happy to report it was very good! My family, who are sometimes a bit finicky thought it was good and would eat it again. Me, on the other hand, I thought it was amazing! I already had ground bison cooked up, so I used that and looked for the baked beans in the store with the least amount of sugar (my husband doesn’t like the sweetness). This is a keeper! Thanks!
I made this recipe this past weekend and it turned out perfect!
This looks delicious!! Do you have an easy way of cutting up sweet potatoes? I always find challenging and tough to cut through :( thanks!!
Ugh, they are so hard aren’t they! My best piece of advice is to just use a good, sharp knife!
Hi! So happy I stumbled upon your site. I’ve been trying to find ways to eat healthier and all the ingredients that you list here are conveniently the ones in my pantry! Would you be able to suggest other beans as pairings? Could I use great white or garbanzo beans and do they have to be baked first? My guess is no since everything is going into the crockpot? Thank you forthe recipe.
I would use cooked black beans in place – or even cannelini or Great Northern beans. Really anything you like could work. I might add a touch of brown sugar if you want the sweetness that baked beans bring to the chili.
Thank you for the suggestions, Kristin! I am going to give it a whirl. Excited! :-)
YOU SAY THIS CHILI SERVES A CROWD – WONDERING ABOUT HOW MANY SERVINGS DO YOU MEAN? I AM HAVING 9 FRIENDS FOR LUNCH – BEING IT’S WINTER AND VERY COLD I THINK THIS RECIPE SOUNDS PERFECT (PLUS WE ARE ALL TRYING TO EAT HEALTHY!)
I’D LIKE TO KNOW IF I’LL HAVE EXTRA FOR MY HUSBAND TO EAT FOR DINNER THAT NIGHT.
THANKS!
If you have 9 woman and a husband to feed, I’d probably make 2 batches!
We made this today and it is wonderful! My husband is on bowl 2 and says “keeper”!
Yum, this chili looks amazing! I made a similar one without quinoa but I will def add it next time. And Guac-Kale_Mole?! What a concept. I love it!
WHERE is that placemat from? It is so cute! I’ve been looking for one just like that forever! This chili looks absolutely delicious. I think I’m gonna have to make some this weekend!
It’s actually just a swatch of burlap-y material from the fabric store! :)
Made this last night-my hubby and I LOVED it!!! Super-filling and great for a cold winter’s night! I forgot to add the onion at the beginning so I sauteed it quick and added at the end-I think added a little more sweetness! Will be making more batches of this for sure!
I made this last night for my family, but used left over chicken from a huge bird I’d roasted earlier this week. My 3 year old ate an entire bowl! He’s a great eater anyway, but he commented over and over again about what a great dinner it was. He thanked me almost ten times for making it. That is very unusual for him, so THANK YOU! At least one of those ten belongs to you for the recipe. I hope that Lincoln likes it as much when he gets older.
Just tried this recipe! I added quartered brussel sprouts too and it was delicous!!! Many of my favorite things in this chili, and it wasn’t overloaded with heavy meat or too many beans! Thanks for sharing!
Great looking chili!