crockpot chili recipe

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!

Slow Cooker Turkey Chili with Sweet Potatoes

extra virgin olive oil

turkey

onion

salt

garlic powder

black pepper

chili powder

chipotle chili pepper

cumin

potatoes

quinoa

(28 ounces) crushed tomatoes

(15 ounces) black beans (rinsed and drained)

(12 ounces) beer

chicken stock

For serving: cilantro (avocado, shredded cheese, tortilla chips, and sour cream

Cook

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.

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Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans

This hearty crockpot chili is my mom's recipe and it tastes so comforting. Made with ground beef, andouille sausage, cocoa powder, and the perfect blend of spices, it's incredibly flavorful but so easy to make! It's bound to be your new go-to chili recipe.

Mom's Crockpot Chili Recipe

lb beef

yellow onion, diced

red bell pepper, diced

garlic,

tomatoes

10 ounces can diced tomatoes with green chiles

tomato sauce

chili beans

kidney beans, drained

oz spicy andouille sausage, chopped into bite-sized pieces

tbsp chili powder

brown sugar

cocoa powder

tbsp cumin

tbsp smoked paprika

oregano

kosher salt*

Cornbread (regular or gluten free mix)

Sour cream

Cheddar cheese (regular

Green onion, sliced

Heat a large skillet over medium heat and add 1 tablespoon of olive oil along with the ground beef, onion, red pepper, and garlic. Cook until the meat is browned and the vegetables are tender.

Transfer to a 6 or 7 quart crockpot (do not drain) and add in the rest of the chili ingredients (including the other 2 tablespoons of olive oil).

Close the lid but do not clamp it shut. Cook on low heat for 6 hours or high heat for 4 hours. 

Serve warm with your favorite mix-ins (I love it with cornbread) and enjoy! PS &#8211; it tastes even better the next day. 

Jenna, I made this recipe today.  After making a lot of varieties of chili in my life time, your recipe is the absolutely top of the line. I never have to seek out the best chili recipe.  I found it!  For anyone reading this review, do not hesitate, make this. I am reminded of the fairy tale, the Three Bears.
Not too spicy, not too acidic, just right.  Thank you.

Was looking for a good chili recipe and I’ve found it! Thank you for sharing this recipe, it’s so tasty and easy to make :)

Made this on a chilly night and it was perfect! Good amount of flavor and super hearty. And we had a ton of leftovers!

This recipe is SOOO good! It's easy to make and delicious. I made it vegan by omitting the andouille and using vegan beef. 

It was even better the next day. It's chili season, y'all!

Super flavorful chili, the addition of the andouille sausage is such a great idea and adds a lot of good flavor. Definitely not every day that you see cocoa powder in a recipe like this, but it balances the flavors well. I do like my chili a little bit thicker than this yields so I may add a bit of cornstarch next time, but otherwise this recipe is a keeper!!

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