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.Â
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.
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Crock Pot Sweet Potato and Quinoa Turkey Chili
Description
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.
Ingredients
- 1lb ground turkey
- 1 large shallot or 1 small onion, chopped
- 3 garlic cloves, minced
- salt and pepper
- 3 cups chicken broth (plus extra for reheating)
- 28oz can crushed tomatoes
- 15oz can baked beans (I like sweet baked beans)
- 1 cup uncooked quinoa, rinsed
- 1 large sweet potato (about 1lb,) peeled and 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 ground turkey and shallot to a large skillet over medium-high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic then cook for 30 more seconds then add to a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-6 hours, or until sweet potatoes are tender. Serve with toppings. May need to add more chicken broth when reheating.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Warm, and ultra-filling – I hope you’ll love this chunky chili with loads of good-for-you ingredients!
Nicole 09.30.2014
I keep looking at this recipe because it sounds so good. But I despise beans of all varieties. I’m wondering if it would be OK just to leave them out, or if should add some additional liquid…more tomatoes, maybe?
Kristin 10.01.2014
I might add 1/2 – 3/4 cup extra chicken broth to make up for the liquid in the baked beans.
jen 09.29.2014
I stumbled across this recipe on pinterest and my family just gobbled it up this evening. So tasty, it will be a regular in our fall and winter rotation.
Also, I think we are living parallel lives. My almost three-year old son is named Lincoln (we thought we were unique and ahead of the curve with that one), and I love to run (first marathon was last year) and travel too (most recently Italy, Hawaii and California).
Needless to say, I will be following you to keep up with your recipes and adventures. Happy cooking and thanks for putting your culinary ideas out there – it takes guts!
JOAN ASAAD 09.27.2014
HELLO, I AM NEW TO YOUR SITE. LOOKS LIKE A LOT OF GREAT RECIPES, BUT I AM WONDERING IF YOU HAVE THE NUTRITION INFORMATION ON ANY RECIPES. I AM REALLY NEEDING THEM SINCE I COUNT CARBS AND DON’T WANT ANY SUGAR.
THANKS,
JOAN
Kristin 09.26.2014
I made this last week and everyone loved it! Super easy to put together without a lot of prep. It is super filling so it lasted a long time for lunches and left-overs as well. Great, great recipe.
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Krista Sanderson 09.19.2014
Hi Kristin- I made this recipe a few weekends ago and it was a big hit! Thank you! Have you ever tried freezing the leftovers? Wasn’t sure how the quinoa would hold up.
Krista Sanderson 09.19.2014
Saw the answer in another post. Thanks!
Kristi 09.14.2014
LOVE THIS RECIPE! Is it possible to put the turkey in raw and let it cook with the chili?
Cassidi 09.12.2014
Hi there! I made your chili tonight and my boyfriend and I loved it!!! By any chance do you know a rough estimate of the nutritional info? I like to add everything into my fitness pal. Thank you!!! Delish recipe!!!
Kristi 09.14.2014
If you use a computer to do MyFitnessPal, there is a way to copy and paste recipes, and the site figures out the nutritional info for you.
Sonali 09.09.2014
I’m making it right now. :)
Kristin 09.09.2014
Probably 3-4 months!
Sonali 09.09.2014
Hi Kristin! I love your stuff!! Have you tried to freeze this chili? If so, what do you recommend? Thanks! :)
Kristin 09.09.2014
I have! Cool in the fridge then scoop into a freezer bag and freeze flat. Let thaw for 24 hours in the fridge then reheat with more chicken broth. :)
Sonali 09.09.2014
Thanks! How long do you think it stays for?
Kayla Taylor 08.08.2014
Looks delicious! Currently in the crock pot right now :) I have a total of 7 people to feed tonight including myself. Also having bruschetta appetizer. Will that amount of chili be enough?
Kristin 08.26.2014
I think that should be enough!
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Lisa 05.25.2014
I made the today and it is absolutely amazing!!! I opted for a can of rinsed black beans instead of baked beans! It was delicious!! Thanks for the recipe!
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margaret 03.30.2014
hi kristin! any chance you could substitute rice for the quinoa (maybe brown rice?) i’m not a big fan of quinoa.
Kristin 03.31.2014
Sure! I don’t think I’ve ever cooked rice in the crock pot before though, so I’d probably stir the cooked rice in when there’s 30 minutes or so left to cook.
Amy 03.19.2014
Try adding red bell pepper and fried polenta to the recipe. It’s delicious!
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Susan Pelizzaro 03.03.2014
Hi Kristin, I’m going to make this tomorrow, but I don’t have sweet potato so I’m using butternut squash instead. Do you know if it will cook enough in the slow cooker, or if I should cook it first?
Thanks!
Kristin 03.03.2014
Nope, that should be just fine! :)
Emily 02.10.2014
This is an amazing recipe. I’ve already made it twice as my work lunches for the week!
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