Crock Pot Sweet Potato and Quinoa Turkey Chili

Healthy crock pot turkey chili made with sweet potatoes, quinoa, crushed tomatoes, and baked beans for a hearty, protein-packed meal. This slow cooker turkey chili recipe is easy to prepare, naturally filling, and perfect for meal prep or busy weeknights. Made with lean ground turkey and warming spices, it cooks low and slow for tender texture and rich flavor, and reheats well for lunches or family dinners.

This crock pot sweet potato and quinoa turkey chili is hearty, nutritious, and full of warming spices. Made with lean ground turkey, protein-rich quinoa, and tender sweet potatoes, it’s an easy slow cooker meal perfect for busy days.

Ingredients

• 1 lb ground turkey breast (99% fat-free)
• 1 large shallot or 1 small onion, chopped
• 3 garlic cloves, minced
• Salt and black pepper, to taste
• 3 cups chicken broth, plus more for reheating
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can baked beans
• 1 cup quinoa, rinsed
• 1 large sweet potato (about 1 lb), peeled and diced small
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon red chili pepper flakes

Optional Toppings

• Shredded Monterey Jack cheese
• Chopped avocado
• Tortilla chips
• Sliced green onions

Directions

1. Brown the turkey
   Heat a large skillet over medium-high heat. Add the ground turkey and chopped shallot, season with salt and pepper, and cook until the turkey is no longer pink, breaking it up as it cooks. Stir in the garlic and cook for 30 seconds until fragrant.
2. Transfer to slow cooker
   Scrape the turkey mixture into a 6-quart crock pot.
3. Add remaining ingredients
   Add the chicken broth, crushed tomatoes, baked beans, quinoa, sweet potato, chili powder, cumin, salt, paprika, and red chili flakes. Stir to combine.
4. Slow cook
   Cover and cook on HIGH for 3 hours or LOW for 5–6 hours, until the quinoa is cooked and the sweet potatoes are tender.
5. Serve
   Ladle into bowls and top as desired. Add extra chicken broth when reheating if needed.

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Tips

• Dice the sweet potato small so it cooks evenly.
• Rinse the quinoa well to prevent bitterness.
• Stir once halfway through cooking if possible for even texture.

Variations and Substitutions

• Spicier: Add extra red chili flakes or a dash of hot sauce.
• Bean swap: Use black beans or kidney beans instead of baked beans.
• Vegetarian: Replace turkey with extra beans and use vegetable broth.
• Ground meat: Ground chicken works well as a substitute.

FAQs

Can I make this chili ahead of time?
Yes, it stores well and tastes even better the next day.

Can I freeze this chili?
Yes, let it cool completely, then freeze for up to 3 months.

Why is my chili thick after refrigerating?
Quinoa absorbs liquid as it sits. Add broth when reheating to loosen the texture.

Serving Suggestions

• Serve with cornbread or tortilla chips
• Top with cheese and avocado for extra richness
• Pair with a simple green salad for a complete meal

Why You’ll Love This Recipe

• Easy dump-and-go slow cooker meal
• High in protein and fiber
• Naturally hearty and filling
• Great for meal prep and leftovers