Taste Buds' January Recipe of the Month


Slow Cooker Turkey Quinoa Chili


  • 1 tablespoon olive oil

  • 1 pound lean ground turkey
  • 1 large yellow onion, chopped
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coarse ground black pepper
  • 1 tablespoon chili powder


  • 2 teaspoons cumin

  • 3 small sweet potatoes (about 1 pound)
  • 1 cup uncooked quinoa
  • 1 can crushed tomatoes (28 ounces)
  • 1 can black beans (15 ounces) rinsed and drained
  • 3 cups low-sodium chicken stock
  • Favorite Toppings: sour cream, shredded cheddar, sliced avocado



  • Heat the olive oil in a large skillet over medium high. Add the ground turkey, onion, salt, garlic powder, and black pepper. Cook and stir until the turkey is no longer pink, about 5 minutes. Stir in the chili powder and cumin, then transfer to a large slow cooker.

  • Add to the slow cooker, the chopped sweet potatoes, quinoa, 3 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. Serve warm with favorite chili toppings such as shredded cheddar cheese, sour cream, or sliced avocado.



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