Sweet Potato, Quinoa & Turkey Chili

As we head into Spring, I have been trying to use my slow cooker more, so I can spend my afternoons enjoying the weather, instead of cooking! Last week, I made this chili with some cornbread muffins and it was a hit!! Not only was it packed with flavor, but it was loaded with protein! This chili has a slight kick to it, but also includes a hint of sweet! It is definitely the perfect combination of ingredients!!!


1 lb ground turkey
1 onion, chopped
5 garlic cloves, minced
Salt/Pepper, to taste
4 cups chicken broth
28 oz can crushed tomatoes
15 oz baked beans (any flavor, I use the home-style kind)
1 cup uncooked Quinoa, rinsed
1 sweet potato, peeled and chopped small (about 1 lb)
3 tbsp chili powder
2 tsp cumin
1 tsp salt
1 tsp paprika
1/2 tsp red chili pepper flakes
Toppings: Shredded Cheese/Crushed Tortilla Chips/Sour Cream/Diced Avocados


In a pan, cook the ground turkey and onion until meat is no longer pink. Drain fat. Place meat mixture into bottom of slow cooker. Add in the garlic, salt, pepper, chicken broth, crushed tomatoes, baked beans, Quinoa, sweet potato, chili powder, cumin, salt, paprika, and pepper flakes. Place lid on slow cooker and allow to cook about 5-6 hours on low, or 3 hours on high. Make sure the sweet potato is tender prior to enjoying! Scoop chili into bowls and sprinkle toppings on as desired!! Enjoy!!

Adapted from: Iowa Girl Eats

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