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.
I converted the slow cooker time to instapot and it turned put amazing!!! I have made this recipe in a slow cooker before and I wanted to try it faster in an instapot. I cooked it for 18 min and waited til all the pressure was released. My whole family loved it!!!
Awesome!! Thank you so much for sharing, Heather!
I have come back to this recipe time and time again. It is just so good. I am wondering – do you know how I might make this in the instant pot?
Oh I’m so glad to hear that, Laurissa!! Unfortunately I don’t know how to convert this to an IP recipe!
Would this be ok without the beans? My boyfriend is not fond of beans.
Sure! You might want to add a Tablespoon or two of brown sugar instead!
This is so easy and good to make and freeze in single servings!
This chili is SO good to come home to after a long day in the winter! It is sweet and savory and delicious!
So this was my first try with quinoa and even though still not a huge fan, this was delicious!
This is my go to chili!!
Wohoo!! So happy to hear that, Brittany!
Have you ever made this without the turkey? I love it as is and it is a go-to of ours, but need to make a vegetarian chili. I’m wondering if I could sub something for the turkey. Any suggestions?
Can this me made in an instant pot? How does the cook time change
If it’s your first time making chili, this is a really wonderful base recipe to springboard off of. I personally like to make this recipe with ground beef and add hot sauce to increase the heat and acidity. Additionally, I like to roast the sweet potatoes on the side instead of adding them directly into the chili.
My family and friends all love this recipe! It’s delicious! We often substitute ground beef and still love it. Perfectly warming on a cold day, and leftovers freeze well.
Thanks for your feedback, Julie! So happy to hear this is a hit with friends and family! :)
Hi! Would it work to use already cooked quinoa?? Thanks!
This was easy and is much better the next day. It’s a keeper!