Featured Recipe

Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans

Serves 6 – serving size 2 cups


  • 1 tablespoon olive oil
  • 1 lb. lean ground turkey
  • 1 large yellow onion, chopped
  • 1 teaspoon salt (optional)
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle chili pepper * (optional)
  • 2 teaspoons cumin
  • 3 small sweet potatoes (or 2 large) peeled and diced (about 1 pound)
  • 1 cup uncooked
  • 1 can crushed tomatoes (28 ounces)
  • 1 can black beans, rinsed and drained (15 ounces)
  • 2 ½ cups chicken or vegetable stock


  1. Heat the olive oil in a large skillet or Dutch oven over medium high.
  2. Add the turkey, onion, salt (optional), 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. 
  3. Stir in the chili powder, chipotle chili powder (optional), and cumin, then transfer to the bottom of a large slow cooker.
  4. Add the chopped sweet potatoes, quinoa, chicken or vegetable 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. 
  5. Stir in additional chicken stock if the chili is too thick. 
  6. Serve warm. Optional toppings: cilantro, avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt.
    *Smoked paprika will provide a similar earthy smoke as chipotle powder. 

Nutrition information: Calories: 440 calories; Fat: 11 grams; Saturated fat: 2.5 grams; Cholesterol: 55 grams; Sodium: 760 milligrams; Carbohydrate: 58 grams; Fiber: 12 grams; Protein: 28 grams 

Values listed represent a statistical nutritional analysis. There are natural variations that occur in all recipes; these figures may not be exact and are provided for informational purposes only.

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