Rowing Machine

Turkey Quinoa Chili

Craving a delicious and easy home-cooked meal this winter? Look no further than this healthy crockpot chili recipe! It’s full of vegetables, protein, and fiber making it a perfect meal for CrossFitters.



1 tablespoon extra-virgin olive oil
1 pound 93% lean ground turkey
1 medium yellow onion diced
1 cup uncooked quinoa
2 cans red enchilada sauce (10 ounce cans)
1 can black beans (15 ounces), drained and rinsed
1 can fire-roasted diced tomatoes (15 ounces)
1 cup corn kernels fresh or frozen (optional)
1 red bell pepper diced
1 green bell pepper diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 cup water
3/4 cup shredded Mexican blend cheese divided

***For serving: chopped fresh cilantro diced avocado, chopped green onion, sour cream or plain Greek yogurt


  1. Heat the olive oil in a large skillet on medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
  2. Then, to the slow cooker, add quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, and green bell pepper. Then add chili powder, cumin, garlic powder, and 1/2 cup water. Stir, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours. (Until the liquid is absorbed and the quinoa is tender.)
  3. Lastly, Remove the lid and stir. Mix in 1/4 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts. Serve hot with any desired toppings.

***This recipe freezes exceptionally well!


Serving Size: ⅛ (serves eight people)
Carbs: 32g
Protein: 22g
Fat: 11g