Hearty Crockpot Turkey Quinoa Chili

Hearty Crockpot Turkey Quinoa Chili

Here is a healthy, easy meal for the family that will be ready for dinner at the end of a long workday.

Leftovers are easy to freeze and simplify the task of food prep for a busy week. This crockpot turkey quinoa chili recipe is simple, hearty, and delicious.

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I love hearty chili with a bit of heat but I also wanted it to be full of veggie-goodness and lean protein. So I decided to throw together a pot that features both beans and lean ground turkey, with loads of colorful veggies, and some white quinoa for an extra nutritious boost.

The result was a heaping crockpot full of delicious turkey quinoa chili that had the whole family going back for seconds.

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A large crockpot ended up feeding my family two nights worth of dinner, plus lunch one day for my hubby. You can also freeze this crockpot turkey quinoa chili in containers to use as quick ready-made meals at a later date.

Possible Modifications: To make this a vegetarian dish you can simply omit the ground turkey and sub in some black beans instead. To make it Paleo-compliant leave out the beans and increase the meat.



1 ½ lbs. lean ground turkey1-photo 1 (4)

1 Tbsp. extra virgin olive oil

4 cloves of garlic

1 small onion chopped

2 - (15 oz) cans kidney beans

½ large zucchini chopped

2 bell peppers of choice (red, yellow, or green) chopped

2 stalks celery chopped

4 roasted green chilis diced or 1- (4 oz) can

1 - (28 oz) can of fire roasted diced tomatoes

1 - (8 oz) can tomato paste

½ cup white quinoa rinsed1-photo 5

3 Tbsp. chili powder

1 Tbsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cayenne pepper

3 cups water

Salt and pepper to taste

1 small jalapeno chopped (optional for extra spice)



Chop all vegetables into 1” cubes, set aside. In a large skillet over medium heat, sauté garlic and chopped onion in 1 Tbsp. olive oil until fragrant and slightly tender.

Add ground turkey to the same pan and cook until browned. Transfer turkey mixture to a crockpot. Add the remaining ingredients and just enough water to just cover the chili, about 2-3 cups. Stir well.

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Cover and set the crockpot to low (8-10 hours) stirring every few hours and adding more water as needed. Spoon the chili into bowls, and top with chopped onion, shredded cheese, sour cream, or avocado. Enjoy your Hearty Crockpot Turkey Quinoa Chili! 

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Let me know what you think! Leave comments below if you try this recipe letting me know how you liked it and any other modifications you recommend.

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