Crock Pot Sweet Potato and Quinoa Turkey Chili Recipe

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 large onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika (optional, for extra depth)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large sweet potato (or 2 medium), peeled and diced
  • 1 cup uncooked quinoa
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 3-4 cups low-sodium chicken or vegetable broth
  • Optional: 1/2 cup chopped cilantro

Toppings (choose your favorites):

  • Shredded cheddar or Monterey Jack cheese
  • Sour cream or Greek yogurt
  • Diced avocado
  • Chopped green onions
  • Tortilla chips

Instructions:

  • Brown the turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  • Sauté aromatics: Add the chopped onion, bell peppers, and garlic to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
  • Spice it up: Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute more to release the flavors of the spices.
  • Combine in the Crock Pot: Transfer the turkey mixture, diced sweet potatoes, quinoa, crushed tomatoes, black beans, kidney beans, and 3 cups of broth to your slow cooker. Stir to combine.
  • Slow cook: Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the sweet potatoes are tender and the quinoa is cooked. If the chili seems too thick, add a bit of the extra broth towards the end of the cooking time.
  • Finish and serve: Stir in the optional cilantro (if using). Taste and adjust seasonings with salt and pepper, as needed. Serve hot with your desired toppings.

Tips:

  • Customize the heat: If you like it spicier, add a pinch of cayenne pepper or a diced jalapeño with the vegetables.
  • Make it vegetarian: Omit the ground turkey and add an extra can of beans for a hearty vegetarian chili.
  • Stovetop option: To make this on the stovetop, simmer all ingredients, covered, for 30-45 minutes or until quinoa is cooked and sweet potato is tender.
  • Freezing: This chili freezes wonderfully! Let cool completely before dividing into freezer-safe containers.

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *