This hearty and wholesome chili is your answer to a cozy, nutrient-packed meal that basically cooks itself. It’s comfort food, reimagined for those who want to eat well and feel great. With lean ground turkey, earthy sweet potatoes, protein-rich black beans, and fluffy quinoa, it’s a one-pot wonder with bold, smoky flavors that simmer all day to perfection.
Imagine coming home to a kitchen filled with the aroma of garlic, spices, and simmering veggies—it’s the ultimate welcome after a long day. This slow cooker turkey chili is thick, satisfying, and full of fiber and protein, making it both filling and nourishing.
One of the things we love about this recipe is how hands-off it is. After a quick sauté to build flavor, everything gets tossed into the slow cooker, freeing you up to get on with your day. It’s perfect for meal prepping, busy families, or just anyone who loves having dinner done by 5 PM without lifting a finger.
Let’s talk flavor. We’ve packed this chili with layers of spices—think chili powder, cumin, garlic powder, and a touch of chipotle chili powder for heat and smokiness. The sweet potatoes melt into the chili, creating a thick, stew-like base that plays beautifully with the tender turkey and creamy black beans.
This isn’t your average chili. Thanks to the quinoa, it has extra body and texture, and it turns this dish into a complete meal in itself—no extra sides needed unless you want to go all out with toppings (which we highly recommend).
Speaking of toppings, don’t hold back. Avocado, shredded cheese, sour cream or Greek yogurt, chopped cilantro, and crunchy tortilla chips all add fantastic contrast and depth. Serve it with lime wedges for brightness.
This chili is kid-friendly, freezer-friendly, and even picky-eater friendly. It’s spicy without being overwhelming, and you can easily adjust the heat by reducing or increasing the chipotle.
It’s also ideal for feeding a crowd. A single pot can make 6–8 hearty servings, and the flavors only improve the next day.
And let’s not forget how healthy this is. It’s gluten-free, packed with lean protein, and full of slow-digesting carbs and fiber—fueling you for hours.
Whether you’re curled up under a blanket in winter or want something hearty but light in spring, this chili is your go-to. Pair with cornbread or warm tortillas if you want to take it over the top.
Servings: 6–8 servings
Prep Time: 15 minutes
Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
Total Time: About 6 hours
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 lb lean ground turkey
- 1 large yellow onion, chopped
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp chili powder
- 2 tsp chipotle chili powder
- 2 tsp ground cumin
- 2 large or 3 small sweet potatoes, peeled and diced
- 1 cup uncooked quinoa
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 2.5–3 cups low-sodium chicken broth
Optional Toppings:
- Sliced avocado
- Shredded cheese
- Chopped cilantro
- Sour cream or plain Greek yogurt
- Tortilla chips
Instructions:
- In a large skillet, heat olive oil over medium-high heat. Add ground turkey, onion, salt, garlic powder, and black pepper. Cook until turkey is no longer pink, about 5–6 minutes.
- Stir in chili powder, chipotle chili powder, and cumin. Cook for another 30 seconds to bloom the spices.
- Transfer mixture to your slow cooker.
- Add diced sweet potatoes, quinoa, crushed tomatoes, black beans, and 2.5 cups chicken broth. Stir to combine.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until sweet potatoes are tender and chili has thickened.
- If chili is too thick, stir in more broth (up to 1/2 cup).
- Taste and adjust seasoning if needed.
- Serve warm with your favorite toppings.
Tips:
- For extra richness, sauté the turkey in a bit of butter instead of oil.
- This chili freezes beautifully—store in containers for up to 3 months.
- Use red kidney beans or pinto beans if you don’t have black beans.
- Add corn for a touch of sweetness and texture.
Why You’ll Love This Chili:
- One-pot, hands-off meal that’s incredibly satisfying.
- Packed with nutrients and bold flavors.
- Perfect for meal prep, busy nights, or feeding a crowd.
- Versatile with toppings and easily customizable.
This Slow Cooker Turkey Quinoa Chili is a hearty, wholesome, flavor-packed meal that’s easy to prepare and sure to satisfy. With sweet potatoes, black beans, quinoa, and just the right kick of spice, it’s the ultimate comfort food that’s good for you too.
Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans
Ingredients
- 1 tbsp extra virgin olive oil
- 1 lb lean ground turkey
- 1 large yellow onion chopped
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp chili powder
- 2 tsp chipotle chili powder
- 2 tsp ground cumin
- 2 large or 3 small sweet potatoes peeled and diced
- 1 cup uncooked quinoa
- 1 28 oz can crushed tomatoes
- 1 15 oz can black beans, drained and rinsed
- 2.5 –3 cups low-sodium chicken broth
Optional Toppings:
- Sliced avocado
- Shredded cheese
- Chopped cilantro
- Sour cream or plain Greek yogurt
- Tortilla chips
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add ground turkey, onion, salt, garlic powder, and black pepper. Cook until turkey is no longer pink, about 5–6 minutes.
- Stir in chili powder, chipotle chili powder, and cumin. Cook for another 30 seconds to bloom the spices.
- Transfer mixture to your slow cooker.
- Add diced sweet potatoes, quinoa, crushed tomatoes, black beans, and 2.5 cups chicken broth. Stir to combine.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until sweet potatoes are tender and chili has thickened.
- If chili is too thick, stir in more broth (up to 1/2 cup).
- Taste and adjust seasoning if needed.
- Serve warm with your favorite toppings.
Notes
- For extra richness, sauté the turkey in a bit of butter instead of oil.
- This chili freezes beautifully—store in containers for up to 3 months.
- Use red kidney beans or pinto beans if you don’t have black beans.
- Add corn for a touch of sweetness and texture.
