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Slow Cooker Taco Spice Chili

Prep Time:

15 minutes

Cook Time:


10-12 Servings


About the Recipe


  • 1 Tablespoon extra virgin olive oil

  • 2 pounds 92-97% lean ground turkey (or beef)

  • 4 Tablespoons taco seasoning, divided (2 standard packets or make your own!)

  • 2 (14 ounce) cans petite diced tomatoes, drained

  • 1 (7 or 8 ounce) can tomato sauce*

  • 2 cups chicken broth (we use reduced sodium)*

  • 1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)

  • 1/2 cup yellow onion, diced

  • 1 large green bell pepper, diced

  • 1 (14 ounce) can corn (drained and rinsed) or 1 package of frozen corn

  • 1 (14 ounce) can black beans, drained and rinsed

  • 1 small jalapeño, minced (remove seeds and ribs)*

  • 1 Tablespoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon salt

  • 1 hour before finishing: 1/2 cup uncooked & rinsed quinoa


Step 1

Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook and stir for 4 minutes, then add 2 Tablespoons of taco seasoning. Stir and break up the meat as it cooks for another 4-5 more minutes, or until completely cooked through.

Step 2

Transfer the cooked meat to a 5-quart or larger slow cooker. Add the remaining ingredients—including the remaining taco seasoning and except for the quinoa. Stir everything together until combined. Cook on low for 7 hours or on high for 4 hours.

Step 3

Stir in the quinoa. Cook for 1 more hour on low or 30 more minutes on high.

Step 4

Serve chili warm topped with chopped green onion, shredded cheese, sour cream, and/or avocado slices. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.


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