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Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans

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.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8

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.