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Slow Cooker Turkey Chili with Sweet Potato & Quinoa
4 from 141 votes

Slow Cooker Turkey Chili with Sweet Potato & Quinoa

This Slow Cooker Turkey Chili combines lean ground turkey with sweet potato and quinoa, simmered with kidney beans, tomatoes, and aromatic spices including cumin and chili powder. The result is a hearty chili with a blend of textures from the tender turkey, soft sweet potatoes, and fluffy quinoa, offering a balanced and warming meal with moderate heat enhanced by jalapeno pepper. This dish accommodates slow cooker or Instant Pot cooking methods.

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 8
Calories: 134 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 1 tablespoon canola oil
  • 1 pound ground turkey lean
  • 2 teaspoons kosher salt , divided
  • 2 cloves garlic , minced
  • 1 yellow onion diced (about 1 to 1 ¼ cup, small
  • 1 red bell pepper , seeded and diced (about 1 to 1 ¼ cup)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • ½ teaspoon black pepper freshly ground
  • 1 cup sweet potato diced
  • 1 tablespoon jalapeno pepper plus more for garnish, diced
  • 1 15- ounce Kidney Beans drained and rinsed, light variety, canned
  • 1 15- ounce Kidney Beans drained and rinsed, dark, canned
  • 1 28- ounce crushed tomatoes canned
  • 3 cups water
  • ½ cup quinoa
  • cilantro for serving, cilantro chopped; lime wedges; green onion; cheese unspecified; diced avocado; usage mixed or alternative
  • lime
  • green onion
  • sour cream
  • cheese
  • avocado

Instructions

    Cup of Yum
  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.

Notes

  • The recipe can be prepared entirely in an Instant Pot using its sauté and slow cooker features, reducing dish usage.
  • When using a traditional slow cooker, brown the turkey and aromatics in a skillet before transferring to the slow cooker to improve flavor.

Nutrition Information

Calories 134kcal (7%) Carbohydrates 10g (3%) Protein 15g (30%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 31mg (10%) Sodium 634mg (26%) Potassium 307mg (7%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 783IU (16%) Vitamin C 20mg (22%) Calcium 22mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 10g 3%
Protein 15g 30%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 634mg 26%
Potassium 307mg 7%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 783IU 16%
Vitamin C 20mg 22%
Calcium 22mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.