Slow Cooker Turkey Chili with Sweet Potatoes
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Prep Time
10 mins
-
Cook Time
5 hrs 10 mins
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Total Time
5 hrs 15 mins
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Servings
6 servings
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Calories
436 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Turkey Chili with Sweet Potatoes
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A healthy and hearty slow cooker turkey quinoa chili with sweet potatoes, black beans, and warm spices. Easy to make, great leftover, and healthy too!
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground turkey
- 1 large yellow onion chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons chipotle chili pepper
- 2 teaspoons cumin
- 3 small sweet potatoes (or 2 large) peeled and diced (about 1 pound)
- 1 cup uncooked quinoa
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (12 ounces) beer I used an IPA; any dark or amber beer would be great too! or substitute additional low-sodium chicken stock
- 2-3 cups low-sodium chicken stock
- For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt
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Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom a large slow cooker.
- To the slow cooker, add the chopped sweet potatoes, quinoa, beer, 2 cups chicken stock, crushed tomatoes, and black beans. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like (I added about 1/2 cup extra). Serve warm with desired toppings.
Notes
- TO STORE: Refrigerate chili in an airtight storage container for up to 5 days.
- TO REHEAT: Reheat leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze chili in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- If you are doubling this recipe it WILL NOT FIT in a 6-quart slow cooker. Borrow a second one, place part in a smaller crock pot, or upgrade to a larger size. You've been warned.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
436kcal
(22%)
Carbohydrates
61g
(20%)
Protein
32g
(64%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
42mg
(14%)
Potassium
1411mg
(40%)
Fiber
13g
(52%)
Sugar
10g
(20%)
Vitamin A
11600IU
(232%)
Vitamin C
17mg
(19%)
Calcium
132mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 436kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Potassium | 1411mg | 30% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 11600IU | 232% |
| Vitamin C | 17mg | 19% |
| Calcium | 132mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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