Slow Cooker Turkey, Quinoa, and Sweet Potato Chili

4.50 from 28 votes

Slow Cooker Turkey, Quinoa, and Sweet Potato Chili

This turkey chili with sweet potatoes, black beans and quinoa is a hearty, healthy bowl of goodness that cooks in the slow cooker all day long and is a guaranteed weeknight dinner winner.

This recipe should be made in a 6-quart slow cooker.

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: Slow-Cooker

Keyword: easy dinner, family friendly, healthyish, make ahead, turkey

Servings: servings

Calories: 259kcal

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Skillet
6-quart Slow Cooker

Ingredients

For Chili:

1 tablespoon Oil
1 ½ lb Lean Ground Turkey
2 tablespoon Chili Powder
2 teaspoon Ground Cumin
1 Red Onion, chopped
2 cloves Garlic, minced
1 lb Sweet Potatoes, cubed
¼ cup Uncooked Quinoa
1 (15-oz) can Fire-Roasted Diced Tomatoes
1 (15-oz) can Black Beans, drained and rinsed
1 (15-oz) can Tomato Sauce (or tomato "puree")
½ cup Low-Sodium Chicken or Vegetable Stock
½ teaspoon Salt
¼ teaspoon Black Pepper

Optional Toppings:

Shredded Cheese
Tortilla Chips
Sour Cream
Cilantro

Instructions

Pre-Cook Turkey: (Do this up to 3 days in advance and refrigerate the turkey until you're ready to start the slow cooker.) Heat oil in a large skillet. Add onion and garlic and saute until fragrant, about 3 minutes. Add turkey, chili powder and cumin and continue cooking until turkey crumbles and is no longer pink, about 4 minutes.
Slow Cook Chili: Combine cooked turkey and all remaining ingredients (through the toppings). Cook on high for 4 hours or low for 6-8 hours. Taste and add salt and pepper, if needed.
Serve with toppings of choice!

Nutrition