Turkey Quinoa Chili with Sweet Potatoes
Turkey Quinoa Chili with healthy added sweetness from sweet potatoes.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
30Minutes 12Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
30Minutes 12Hours
Mini Turkey Quinoa Meat Balls
Vegetarian Chili
Mini Turkey Quinoa Meat Balls
  1. Soak the quinoa in cold for 15 minutes then rinse with cold water. This removes stronger off flavors of oils on exterior of quinoa.
  2. Combine in a mixing bowl the ground turkey, rinsed quinoa and taco seasoning mix. Mixing well by hand until all the ingredients are blend together. Cover and let rest for 5 minutes.
  3. Form teaspoon size scoops of turkey quinoa mixture, rolled into mini meat ball size shape. Place on tray or plate until all meatballs are formed.
  4. Heat a large skillet with small amount of oil until just to smoking point. Add the turkey quinoa meatballs and brown all sides. Turn heat off meat ball when the turkey quinoa meatballs are browned nicely.
Vegetarian Chili
  1. Sweat the onions, garlic and green peppers in electronic pressure cooker or large sauce pan, cook the vegetables until translucent. This should take about 4 minutes, setting cooker for 15 minuets cooking time.
  2. Add to the sweated vegetables the beans, tomato sauce, diced tomatoes, chili powder, cumin powder, chicken stock, salt and pepper. Stirring well to combine all ingredients. Bring chili mixture just to boil then reduce heat until chili is simmering. Cook for 30 to 45 minutes to develop flavors.
  3. Mean while as the chili is simmering cut the sweet potatoes in half. Then bake in 350°F oven until tender. Note a pairing knife should go cleanly into baked sweet potato without resistance. Remove baked sweet potatoes and allow to cool.
  4. Scoop out the sweet potato flesh carefully not to tear a hole in bottoms of the sweet potato skins. Reserve sweet potato skins for shell to hold chili.
  5. Note if you want meat into chili add the Mini Turkey Quinoa Meatballs to chili. Continue cooking for 15 minutes longer. I like to garnish finished chili topped with meatballs around sweet potato cup.
Garnishing Turkey Quinoa Chili with Sweet Potatoes
  1. Carefully dice sweet potatoes into bite size pieces. Then add the diced sweet potatoes as a garnishing.
  2. Place the baked sweet potato skin onto wide rim bowl, pour 1 cup of hot chili over skin, note if chili spills over no problem. Sprinkle shredded cheddar cheese over chili. Then place a few shards of crisp Kale Chips to give extra crunchy texture and added green color. Place turkey quinoa meatballs around sweet potato.
Recipe Notes

This chili recipe can be made totally vegetarian by using vegetable stock for chicken stock and omitting the mini turkey meatball in recipe. In this will reduce calories of recipe and loose some protein. I made recipe with and without meatballs both are very good.

Try pouring vegetarian chili over tater tots and maybe even adds some Turkey Quinoa Meatball too.

Try garnishing with Kale Chips or thinly sliced jalapeño.

Squirt some fat free ranch dressing over chili for extra dimension to chili.

Substitute one can of red kidney beans for 1 cup of dry kidney beans. Be sure to drain and rinse the canned beans.

Nutrition Facts
Turkey Quinoa Chili with Sweet Potatoes
Amount Per Serving
Calories 482 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 64mg 21%
Sodium 1178mg 49%
Potassium 1107mg 32%
Total Carbohydrates 67g 22%
Dietary Fiber 14g 56%
Sugars 13g
Protein 29g 58%
Vitamin A 383%
Vitamin C 84%
Calcium 40%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.