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turkey chili in a white bowl
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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: 6 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

Calories: 259kcal | Carbohydrates: 24g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 419mg | Potassium: 726mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11598IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg