Crock Pot Sweet Potato and Quinoa Turkey Chili

Crock Pot Sweet Potato and Quinoa Turkey Chili packs a double protein punch with the addition of both lean ground turkey breast and quinoa.

Prep Time 15

Cook Time 3

Total Time 3 15

Course Main Course

Cuisine American

Keyword dairy free, gluten free

Method Crock Pot, Slow Cooker

Servings

Calories 292kcal

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

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.