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Slow Cooker Taco Spice Chili

Forget everything you know about basic chili. This Slow Cooker Taco-Spiced Chili is a vibrant, nutrient-dense masterpiece that bridges the gap between a classic beefy stew and a zesty taco night. By combining the earthy sweetness of diced sweet potatoes with the satisfying pop of protein-rich quinoa, we’ve created a "superfood" chili that doesn't compromise on that deep, smoky flavor you crave. It’s thick, colorful, and perfectly balanced, making it the reigning champion of hands-off weeknight dinners.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Servings: 8

Ingredients

  • 2 lbs Lean Ground Turkey 92-97% lean or Ground Beef
  • 1 large Sweet Potato peeled and cut into 1/2-inch cubes
  • 1/2 cup Yellow Onion finely diced
  • 1 large Green Bell Pepper diced
  • 1 small Jalapeño minced (seeds and ribs removed for mild heat)
  • 4 tbsp Taco Seasoning divided: 2 tbsp for browning, 2 tbsp for the slow cooker
  • 1 tbsp Ground Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Sea Salt
  • 2 cups Low-Sodium Chicken Broth
  • 2 cans 14 oz each Petite Diced Tomatoes (drained)
  • 1 can 8 oz Tomato Sauce
  • 1 can 14 oz Black Beans, drained and rinsed
  • 1 can 14 oz Corn, drained and rinsed (or 1.5 cups frozen corn)
  • 1/2 cup Uncooked Quinoa rinsed thoroughly
  • 2 tsp Extra Virgin Olive Oil

Instructions

  • Sear and Season the Protein: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey or beef, breaking it apart with a wooden spoon. Sprinkle 2 tablespoons of the taco seasoning over the meat. Cook until the meat is browned and no longer pink (about 8–10 minutes). This ensures a savory crust and prevents a "boiled" meat texture.
  • Load the Slow Cooker: Transfer the browned meat into a 5-quart (or larger) slow cooker. Add the cubed sweet potatoes, diced onion, bell pepper, minced jalapeño, black beans, and corn.
  • Build the Broth: Pour in the drained diced tomatoes, tomato sauce, and chicken broth. Sprinkle in the remaining 2 tablespoons of taco seasoning, the cumin, chili powder, and salt. Stir everything thoroughly until the ingredients are well-distributed.
  • Slow Simmer: Cover the slow cooker with the lid. Cook on Low for 7 hours or on High for 4 hours. The sweet potatoes should be fork-tender and the kitchen should smell incredible.
  • The Quinoa Finish: About one hour before serving (if on Low) or 30 minutes before (if on High), stir in the uncooked quinoa. Re-cover and let it finish cooking. The quinoa will soak up the excess liquid, swelling into tender, translucent pearls.
  • Garnish and Serve: Give the chili one final stir. Taste and adjust salt if necessary. Ladle into deep bowls and top with your favorite fixings—shredded cheddar, a dollop of sour cream, and fresh green onions.

Notes

  • The Quinoa Trick: Always rinse your quinoa in a fine-mesh strainer before adding it to the pot to remove "saponin," a natural coating that can taste bitter.
  • Vegetarian Option: Skip the meat entirely and add an extra can of beans (kidney or chickpeas) and an extra sweet potato.
  • Make-Ahead: This chili freezes like a dream. Store in airtight containers for up to 3 months. When reheating, you may need a splash of water or broth as the quinoa continues to absorb liquid over time.