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.
Such an simple and delicious dish to prepare. I love that almost all I need to do is chop, measure and stir. The dish was a hit!
Oh I’m so glad to hear it, Patricia! Thanks so much for your feedback!
This is one of my absolute favorite recipes- it’s been in my rotation for almost 3 years now! I have an Instant Pot, and I’m wondering if you’ve made this with a pressure cooker?
I just tried this in the Instant Pot. I put it on sauté, added oil and the onions, once they soften, add garlic for a minute. Add the spices and turkey and cook until the pink is gone. Add the other ingredients and mix. Put the lid on and seal. I cooked for 12 minutes on high pressure, I did QR. the potatoes were cooked, but not mushy.
This chili is delicious!! Just to mix it up, do you think it would be good with sausage instead of ground turkey??
For sure! I might do half and half!
I have made this recipe many times and my family loves it. I am submitting it as a healthy meal recipe for our school staff to try as a “dish and dash” meal. Does anyone know how many calories per serving this is?
I made this last winter and it was amazing. I tried it again tonight and it turned out really bland. I double checked the recipe and I added all the spices as instructed. Has this happened to anyone else?
This was so easy and DELICIOUS! We added a dollop of lactose-free sour cream. I think it would easily be vegetarian by simply omitting the meat and keeping everything the same, will try it that way next time. This is most definitely a keeper. Thank you for posting!
This recipe is a big hit, I have made it many times now and everytime the crackpot is cleaned out! I make one change which is instead of salt and pepper flakes I use 1/2 teaspoon of ghost pepper infused salt. I like the warming heat ghost pepper has and if someone wants it hotter can add more. Thank you again for sharing your awesome recipe!
Woooah – never even heard about ghost pepper salt – great addition, so glad you liked the recipe!
If you don’t want to make it all day in the crockpot can it be done on a regular stove top in a shorter amount of time?
Made this over the long weekend for my “Sewcial” group. So yummy! Will definitely make this again!
I made this for our ‘post Christmas’ lunch and it is YUMMY! I have a milk allergy so did not add cheese, but everyone thought it was really good with and without any additions! This is a keeper! Thank you so much for these great gluten-free and milk-free recipes!
You bet, Michelle, I’m so glad you were able to enjoy it!
hey do you happen to have the nutrition facts for this recipe?
Hi! I have just caught up on the fact that you were diagnosed with Celiac, and I’m not sure if this post was pre or post-diagnosis, but we made this recipe on Friday and HAVE BEEN LOVING IT! As a gluten-free family (I have what dr.’s diagnosed as “pre-celiac” gluten intolerance, my lil bro has celiac) I loved IGE before (finding recipes that were naturally gluten free) BUT I LOVE IT EVEN MORE NOW! Your stuff is always so tasty and I know my gluten-loving husband will eat it and love it! Thank you!
Thank you so much!! So glad to be a resource for you!! :)
I just made this morning and the house has been smelling so good all day! My boyfriend and I are having trouble waiting until dinner and keep sampling! Hearty, sweet, a little spicy. Nice large recipe, plenty for at least a few meals depending on how glutenous I’m feeling. I think next time I will use the hotter chili powder instead of the medium as I do like a little more kick to my chili. Great recipe and I can’t wait until dinner, that’s if there is any left by then.