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.
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.
Saw the answer in another post. Thanks!
LOVE THIS RECIPE! Is it possible to put the turkey in raw and let it cook with the chili?
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!!!
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.
I’m making it right now. :)
Probably 3-4 months!
Hi Kristin! I love your stuff!! Have you tried to freeze this chili? If so, what do you recommend? Thanks! :)
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. :)
Thanks! How long do you think it stays for?
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?
I think that should be enough!
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!
hi kristin! any chance you could substitute rice for the quinoa (maybe brown rice?) i’m not a big fan of quinoa.
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.
Try adding red bell pepper and fried polenta to the recipe. It’s delicious!
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!
Nope, that should be just fine! :)
This is an amazing recipe. I’ve already made it twice as my work lunches for the week!
I gave this recipe a try and it was a huge hit!!! Instead of the second salt and chili flakes I used Ghost pepper salt fusion, 1/4 teaspoon it added just a bite of spice without being over the top. Recipe was awesome!!! Thank you :)
Do you have any tips of rinsing quinoa or could you do a back to basics on it? I tried using a cheese cloth lined strainer but felt like I lost so much quinoa because it stuck the the material. I tried scrapping it off with my hand and then it got stuck to my hand. It was a rough morning prepping the crock pot :/