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Slow Cooker Turkey Chili with Sweet Potato & Quinoa

This healthy slow cooker turkey chili combines sweet potato, kidney beans and quinoa in an easy recipe you'll totally want to cozy up to.

Course Main Course, Soup
Cuisine American
Keyword chili
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8
Calories 134 kcal

Ingredients

  • 1 tablespoon canola oil
  • 1 pound lean ground turkey
  • 2 teaspoons kosher salt divided
  • 2 cloves garlic minced
  • 1 small yellow onion diced (about 1 to 1 1/4 cup)
  • 1 red bell pepper seeded and diced (about 1 to 1 1/4 cup)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup diced sweet potato
  • 1 tablespoon diced jalapeño pepper plus more for garnish
  • 1 15- ounce can light kidney beans drained and rinsed
  • 1 15- ounce can dark kidney beans drained and rinsed
  • 1 28- ounce can crushed tomatoes
  • 3 cups water
  • 1/2 cup quinoa
  • Chopped cilantro lime wedges, green onion, sour cream, cheese, or diced avocado for garnish

Instructions

  1. Set the Instant Pot to the Sauté function or heat a large skillet over medium high heat. Add the canola oil and heat until it shimmers then add the ground turkey. Sprinkle with 1 teaspoon of the kosher salt and cook for about 5 minutes or until cooked through and lightly browned, breaking up the turkey into smaller pieces.
  2. Stir in the minced garlic and cook for 1 minute, then add the onion, red bell pepper, chili powder, cumin, and black pepper and cook until the vegetables soften and the spices become fragrant, about 5 minutes, stirring occasionally.
  3. If cooking in a slow cooker, now is the time to transfer the ingredients to the slow cooker insert, or continue to cook on Sauté in the Instant Pot. Add the sweet potato, jalapeño, beans, crushed tomato, water, quinoa, and the remaining 1 teaspoon of kosher salt.
  4. If cooking in a slow cooker, cover and set the time for 3 hours on high or 6-8 hours on low. If cooking in the Instant Pot, bring to a boil on the Sauté function, then switch to the Slow Cooker function and set the time for 2 to 3 hours.
  5. Stir and add more water or chicken broth if the broth is too thick.
  6. Garnish with cilantro, a squeeze of lime or green onion or whatever your chili-lovin' heart desires.

Recipe Notes

I make this recipe in my Instant Pot because it has a sauté function as well as a slow cooker function, so there's no need to dirty another pot or pan since it's all done in one. If you make this in a traditional slow cooker or Crockpot, use a large skillet for steps 1 and 2.

Nutrition Facts
Slow Cooker Turkey Chili with Sweet Potato & Quinoa
Amount Per Serving
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 31mg10%
Sodium 634mg28%
Potassium 307mg9%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 1g1%
Protein 15g30%
Vitamin A 783IU16%
Vitamin C 20mg24%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.