Turkey & Quinoa Chili | Healthy Slow Cooker Meals

The Starving Chef Blog
Turkey & Quinoa Chili | Healthy Slow Cooker Meals

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Chili is a relatively new favorite food of mine - mostly because it's super simple to make in a crock pot. I didn't know how much I enjoyed chili until recently when I was able to experiment with my own recipes, including using bison meat instead of beef. But I've made bison chili plenty of times; this round, I went for turkey.

The greatest part about this recipe is there is very little prep time other than opening a few cans and roughly chopping onions, peppers, and mushrooms. I also added some frozen corn, not pictured above (oops, this recipe was on-the-fly!) to add some sweetness and quinoa, instead of beans, for texture.

This recipe is pretty healthy for you too, made with lean meat and packed with veggies - and what's better, it's totally a "set it and forget" meal.

Seriously, I didn't even brown the turkey. I tossed everything in my crock pot in the morning when I woke up, snapped a few quick pics, then set the temperature to low and left it all day.

I stirred every couple hours, then cranked the heat to high for the last hour. I believe my total cooking time was six and a half hours. By the end of the day, the whole apartment complex smelled so delicious, bringing my puppy Theo back inside from a potty break made my stomach growl with hunger.

The quinoa worked perfectly in this recipe because it gave the turkey meat a much needed texture. As someone who doesn't prefer beans in my chili, the quinoa made for a great replacement. An added bonus: there's enough here to feed Nick and myself for the entire week - hooray!

Categories: Dessert , 52 Weeks of Cooking

Tags: Chili , Turkey , Quinoa

The Starving Chef Blog

Turkey & Quinoa Chili | Healthy Slow Cooker Meals

Prep Time: 10 minutes

Cook Time: 6-8 hours LOW (with last hour on high) OR 4-5 hours on high

Makes 5-6 servings


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  • 2 lbs ground turkey
  • 2 cups turkey broth
  • 2 cups quinoa
  • 8 oz tomato sauce
  • 1/8 cup chipotle peppers in adobo sauce
  • 1/4 cup celery, chopped
  • 1/4 cup red onions, chopped
  • 1/4 cup red peppers, chopped
  • 4-5 cloves of garlic, minced
  • 5-6 white mushrooms, thinly sliced
  • 8-10 cherry tomatoes
  • 2 tablespoons chili pepper
  • 2 tablespoons paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • salt & pepper, to taste
  • ricotta cheese, for topping (optional)

Here's How:

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  1. Add all of the ingredients to a crock pot.
  2. Cook on low for 6-8 hours with last hour on high before serving OR on high for 4-5 hours, stirring occasionally.
  3. Serve hot on a cold day, top with a dollop of ricotta cheese, and enjoy!


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