UNC Health Talk

Recipe: Simple Slow Cooker Turkey-Quinoa Chili


  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground turkey
  • 1 large yellow onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large sweet potatoes, peeled and diced
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup uncooked quinoa
  • 2-3 cups low-sodium chicken stock
  • 1 28-ounce can crushed tomatoes
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle chili pepper
  • Serve with: avocado, shredded cheese and sour cream


  1. Heat the olive oil in a large skillet.
  2. Add the turkey, chopped onion, garlic powder, salt and pepper.
  3. Brown the turkey, then transfer to slow cooker.
  4. In the slow cooker, add the chopped sweet potatoes, black beans, quinoa, 2 cups chicken stock, crushed tomatoes, cumin, chili powder and chipotle chili pepper. Mix it all up.
  5. 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 too thick.
  6. Enjoy!