4.0 from 141 votes
Slow Cooker Turkey Chili with Sweet Potato & Quinoa
This healthy slow cooker turkey chili combines sweet potato, kidney beans and quinoa in an easy recipe you'll totally want to cozy up to.
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 lean ground turkey
- 2 teaspoons kosher salt , divided
- 2 cloves garlic , minced
- 1 small yellow onion , diced (about 1 to 1 ¼ cup)
- 1 red bell pepper , seeded and diced (about 1 to 1 ¼ cup)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon freshly ground black pepper
- 1 cup diced sweet potato
- 1 tablespoon diced jalapeno pepper , plus more for garnish
- 1 15- ounce can light kidney beans , drained and rinsed
- 1 15- ounce can dark kidney beans , drained and rinsed
- 1 28- ounce can crushed tomatoes
- 3 cups water
- ½ cup quinoa
- Chopped cilantro, lime wedges, green onion, sour cream, cheese, and/or diced avocado , for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- Stir and add more water or chicken broth if the broth is too thick.
- Garnish with cilantro, a squeeze of lime or green onion or whatever your chili-lovin' heart desires.
Cup of Yum
Notes
- I make this recipe in my Instant Pot because it has a sauté function as well as a slow cooker function, so there's no need to dirty another pot or pan since it's all done in one. If you make this in a traditional slow cooker or Crockpot, use a large skillet for steps 1 and 2.
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
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
783IU
(16%)
Vitamin C
20mg
(22%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
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.