Let’s talk about weeknight dinners. Sometimes the thought of cooking after a long day feels like a huge task. You want something delicious and satisfying, but you also want it to be easy. That is where the magic of a slow cooker comes in, and I have one of the best Crockpot Recipes for you today.
Imagine coming home to the amazing smell of a warm, hearty chili ready to be served. This Slow Cooker Turkey Chili with Sweet Potatoes is exactly that. It is a bowl full of comfort, packed with lean protein, veggies, and incredible flavor. It’s one of those Slow Cook Recipes that tastes like you spent hours on it, but your trusty crockpot did all the work.
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Why You’ll Love This Recipe
Honestly, there are so many reasons to adore this chili. First off, it is incredibly simple to put together. You just need to brown the turkey and then everything gets tossed into the slow cooker. It is a real set it and forget it kind of meal.
This is one of my favorite Healthy Crockpot Meals because it is so balanced. You get lean protein from the turkey, complex carbs from the sweet potatoes and quinoa, and lots of fiber from the beans. It is a complete meal in one bowl.
The flavor is just fantastic. The chili powder and cumin give it that classic chili taste, while the chipotle chili pepper adds a gentle, smoky heat. The sweetness from the potatoes balances everything out beautifully. It is a crowd pleaser for sure.
Plus, this is one of those Crockpot Recipes that makes for amazing leftovers. The flavors get even better the next day, making it a great option for meal prep throughout the week. It is one of the most versatile Healthy Dinner Recipes you can make.
Ingredients
Here is what you will need to gather for this delicious meal. The list looks long, but it is mostly pantry staples and spices.
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground turkey
- 1 large yellow onion, chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 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
- 1 cup uncooked quinoa
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (12 ounces) additional low sodium chicken stock
- 2 to 3 cups low sodium chicken stock
- For serving: cilantro, avocado, shredded cheese, tortilla chips, sour cream, or plain Greek yogurt
This combination creates a truly fantastic chili. It’s a wonderful base for one of the most satisfying Crockpot Recipes.
Step By Step Instructions
Ready to make some magic? Following these steps will give you a wonderful result. It is one of the easiest Slow Cook Recipes you will find.
Step 1: Brown The Turkey And Onions
First things first, heat the olive oil in a large skillet or Dutch oven over medium high heat. Add the ground turkey, chopped onion, salt, garlic powder, and black pepper.
Cook and stir this mixture, breaking up the turkey with a spoon as you go. You will want to continue until the turkey is no longer pink, which should take about five minutes. This step is key for building flavor.
Once the turkey is browned, stir in the chili powder, chipotle chili powder, and cumin. Let the spices cook for about a minute until they are fragrant. Then, transfer this entire mixture to the bottom of your large slow cooker.
Step 2: Combine Everything In The Slow Cooker
Now for the easy part. To the slow cooker with the turkey mixture, add your diced sweet potatoes, uncooked quinoa, crushed tomatoes, and the rinsed black beans.
Pour in the additional can of chicken stock and then add 2 cups of the other low sodium chicken stock. Give everything a good stir to make sure it is all combined. This is the heart of many great Crockpot Recipes.
Step 3: Cook And Serve
Place the lid on your slow cooker. You can cook this on high for 3 to 4 hours or on low for 5 to 6 hours. The goal is to have the sweet potatoes become tender and the quinoa fully cooked.
Before serving, give the chili a stir. If it looks thicker than you would like, you can stir in a little more chicken stock. I find that about half a cup extra is often just right. Serve it warm with all your favorite toppings!
Enjoy your delicious homemade meal, a perfect example of tasty Healthy Crockpot Meals.
How To Store Leftovers
One of the best things about this chili is how well it keeps. Storing leftovers is simple and makes for quick meals later in the week, a hallmark of good Healthy Dinner Recipes.
To store in the refrigerator, let the chili cool down a bit and then place it in an airtight storage container. It will stay fresh for up to 5 days. The flavors just get better with time.
When you are ready to reheat, you can gently warm it in a Dutch oven on the stovetop over medium low heat. Or, for a quicker option, just pop a serving in the microwave until it is heated through.
This chili also freezes beautifully. Put it in an airtight freezer safe container and it will last for up to 3 months. Let it thaw overnight in the refrigerator before you reheat it. Easy Crockpot Recipes like this are great for stocking your freezer.
Tips
Here are a few little tips to make sure your chili experience is a total success. These suggestions help make this one of the most flexible Slow Cook Recipes.
First, a very important note on batch size. If you are thinking about doubling this recipe, you will need more than a standard 6 quart slow cooker. It simply will not fit. You have been warned! Borrow a second one or use a much larger model.
Don’t be shy with the toppings. The beauty of chili is making it your own. Fresh cilantro, creamy avocado, a sprinkle of sharp cheddar cheese, and some crunchy tortilla chips are all amazing additions. A dollop of sour cream or Greek yogurt adds a nice cooling touch.
You can easily adjust the spice level. If you prefer a milder chili, you can reduce the amount of chipotle chili powder. If you like it extra spicy, feel free to add a bit more or even a pinch of cayenne pepper.
For the best results, try to dice your sweet potatoes into roughly the same size. This helps them cook evenly so you do not end up with some pieces that are hard and others that are mushy. This is a good practice for all Crockpot Recipes.
Conclusion
And there you have it! A simple, flavorful, and hearty Slow Cooker Turkey Chili that is sure to become a new favorite. It is the kind of meal that brings warmth and comfort to any dinner table.
This is more than just a recipe; it is a solution for busy days and a great way to enjoy a wholesome meal without a lot of fuss. It is a shining example of what makes Crockpot Recipes so popular.
Whether you need new Healthy Dinner Recipes or just want to expand your collection of Healthy Crockpot Meals, this one is a definite keeper. I hope you love it as much as I do.
FAQ
Can I Use A Different Ground Meat?
Absolutely! If you are not a fan of turkey, lean ground chicken or even lean ground beef would work wonderfully in this recipe. Just follow the same browning instructions. It is one of the very adaptable Crockpot Recipes.
Is This Recipe Very Spicy?
This chili has a mild to medium level of heat from the chipotle chili powder. It adds more of a smoky warmth than intense spiciness. If you are sensitive to heat, you can reduce the amount to one teaspoon.
Can I Make This Without Quinoa?
Yes, you can. If you omit the quinoa, you might want to reduce the amount of chicken stock you add by about one cup, as the quinoa absorbs a lot of liquid. The chili will be just as delicious.
What Size Slow Cooker Should I Use?
A 6 quart slow cooker is the ideal size for this recipe as written. It will give you enough room for all the ingredients without being too crowded. As mentioned in the tips, do not try to double the recipe in a 6 quart model.
Slow Cooker Turkey Chili with Sweet Potatoes
This Slow Cooker Turkey Chili with Sweet Potatoes is a comforting, easy-to-make meal packed with lean protein, veggies, and amazing flavor. It’s a perfect set-it-and-forget-it weeknight dinner that gets even better as leftovers.
Requirements
Ingredients
Instructions
- Heat extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground turkey, chopped yellow onion, kosher salt, garlic powder, and ground black pepper.
- Cook and stir, breaking up the turkey with a spoon, until the turkey is no longer pink (about 5 minutes).
- Stir in the chili powder, chipotle chili pepper, and cumin. Cook for about 1 minute until fragrant. Transfer the mixture to a large slow cooker.
- To the slow cooker, add the diced sweet potatoes, uncooked quinoa, crushed tomatoes, and rinsed black beans.
- Pour in the additional can of low sodium chicken stock and 2 cups of the other low sodium chicken stock. Stir everything to combine.
- Place the lid on the slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours, until sweet potatoes are tender and quinoa is cooked.
- Before serving, stir the chili. If too thick, stir in more low sodium chicken stock (about half a cup). Serve warm with favorite toppings like cilantro, avocado, shredded cheese, tortilla chips, sour cream, or plain Greek yogurt.
Notes
If doubling the recipe, you will need more than a standard 6-quart slow cooker.
Don’t be shy with toppings: fresh cilantro, creamy avocado, sharp cheddar cheese, and crunchy tortilla chips are amazing additions. A dollop of sour cream or Greek yogurt adds a nice cooling touch.
Adjust spice level by reducing or increasing chipotle chili powder or adding cayenne pepper.
Dice sweet potatoes into roughly the same size for even cooking.
Nutrition
Calories
Sugar
Fat
Carbs
