Lighten up your chili night with this nutritious turkey and quinoa version. Lean ground turkey and protein-packed quinoa join forces with zesty spices and beans for a satisfying, better-for-you meal.

A warm bowl of chili loaded with goodness. And yes, I am going to throw some of that avocado in ;)

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Like a warm hug on a cold day, this Turkey Chili with Quinoa is a healthy bowl of goodness filled with whole grains, ground turkey, veggies, and spices. Easy and quick to make, this chili recipe is a lean, mean chili machine. Perfect for meal prep or busy weeknights. 

Chili is one of our favorite comfort foods to make because it’s packed with tons of veggies, spices, and ground meat, making it the perfect balanced meal. This Quinoa Turkey Chili is a fun twist on classic chili and is perfect for game days, family get-togethers, or an easy dinner recipe.

What Is Quinoa Turkey Chili?

Quinoa turkey chili is a lighter version of beef chili but still has a ton of flavor from the spices and variety of veggies. ​

Like our slow cooker turkey chili recipe, and butternut squash turkey chili, this recipe uses ground turkey as the protein source instead of ground beef. And, the quinoa adds protein too, so you’re getting the best bang for your buck. 

This recipe is the perfect quick weeknight meal for when you want something easy and light but without the fuss. 

Turkey Quinoa Chili | Kita Roberts

Turkey Quinoa Chili Ingredients

  • Olive oil – for cooking the turkey. 
  • Lean ground turkey – you could also use ground chicken for this recipe. 
  • Onion – deepens the flavor of the chili. 
  • Garlic cloves
  • Chili powder – provides that classic chili flavor. 
  • Cumin – adds an earthy, nutty flavor. 
  • Oregano – adds a peppery, sweet flavor. 
  • Salt and pepper
  • Fire-roasted diced tomatoes – provides a slight kick. 
  • Black beans – feel free to use any type of beans you like, such as kidney beans, pinto beans, white beans, etc. 
  • Mushrooms – savory, umami notes. If you want more of a smoky flavor, add umami smoked mushrooms to your chili. 
  • Tabasco sauce – adds a kick of heat. 
  • Sweet potatoes – add bulk and veggies to the chili. 
  • Quinoa – a hearty grain that adds fiber and creates a super filling meal. 
  • Chicken broth

How to Make Turkey Chili with Quinoa

First, in a Dutch oven over medium heat, swirl the olive oil to coat the pan. Then, cook the ground turkey meat, chopping as needed, until it’s brown on all sides.

Next, stir in the onion and cook for 5 minutes longer. After that, add the garlic and cook until it becomes fragrant, which usually takes about 30 seconds. Then, add the chili powder, cumin, oregano, salt, and pepper, and cook for another 30 seconds.

Now, stir in the tomatoes, beans, mushrooms, Tabasco sauce, sweet potato, quinoa, and chicken stock. Bring everything to a boil and then reduce the heat to a simmer.

Cover the Dutch oven and let it cook for 25 to 30 minutes until the quinoa is cooked through and the chili has thickened. If needed, you can add more chicken broth during this time if needed to keep things just liquidy enough but not soup like.

Finally, serve the chili with diced avocado, sour cream, or any of your favorite toppings if desired. Enjoy!

Girl Carnivore Expert Recipe Tips

  • Play around with the vegetables in this recipe. Not a fan of mushrooms? Leave them out or swap them with chopped bell peppers instead. 
  • Make a big batch of this chili and serve it for game day or other gatherings where you’re feeding a large crowd. 
  • Want more heat? Add a dash of red pepper flakes. 

What to Serve With Quinoa Turkey Chili

Keep it light with a side of roasted butternut squash or air fryer cauliflower. Want to keep things comfy cozy? Pair your bowl of chili with a side of Brussels sprouts au gratin or bbq glazed smoked Brussels sprouts with bacon.

Leftovers & Reheating

Store this leftover quinoa chili recipe in an airtight container in the fridge for 3-4 days. Freeze for 4-6 months. 

To reheat, set a small saucepan on the stove top on medium heat. Pour the chili in the pan and reheat until warm. 

Note: You can reheat frozen chili using the instructions above. 

This heart bowl of Chili is loaded with Turkey, Quinoa, Sweet Potatoes and black beans. Grab a bowl, it's on!

More Delicious Chili Recipes

The addition of quinoa makes this chili a great choice for a healthy dinner packed with nutrients.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Turkey Chili with Quinoa

5 from 1 vote
Prep: 15 minutes
Cook: 30 minutes
Resting Time: 5 minutes
Total: 50 minutes
Servings: 6
A bowl of quinoa chili with turkey and sweet potato stew on a wooden table.
This turkey chili recipe is made with lean ground turkey, protein-rich quinoa, beans and zesty spices for a healthier, nutritious chili night option.


  • 1 tbs olive oil
  • 1 1/2 lbs ground turkey
  • 1 onion minced
  • 3 garlic cloves minced
  • 1 tbs chili powder
  • 1 tbs cumin
  • 1 tbs oregano
  • salt and pepper
  • 14.5 oz can fire roasted diced tomatoes
  • 15 oz can black beans drained and rinsed
  • 1 cup chopped mushrooms
  • 1 to 2 tsp Tabasco sauce
  • 1 cup chopped sweet potato
  • 1 cup quinoa
  • 1 1/2 cup chicken broth


  • In a Dutch oven over medium heat, swirl the olive oil to coat the pan.
  • Cook the ground turkey, chopping as needed, to brown on all sides.
  • Stir in the onion and cook 5 minutes longer.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Add the chili powder, cumin, oregano, salt and pepper, and cook 30 seconds longer.
  • Stir in the tomatoes, beans, mushrooms, Tabasco sauce, sweet potato, quinoa, and chicken stock.
  • Bring to a boil and then reduce heat to a simmer.
  • Cook, covered for 25 to 30 minutes, until quinoa is cooked through and the chili has thickened. Add more chicken broth if needed.
  • Serve with diced avocado and sour cream, if desired.


Serving: 1serving | Calories: 383kcal | Carbohydrates: 44g | Protein: 38g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 614mg | Potassium: 1129mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3685IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 6mg
Course: Main Course, Soups & Stew Recipes
Cuisine: American
Author: Kita Roberts

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Recipe FAQs

Can I meal prep this recipe?

Yes! Once the chili has cooled, pour it into individual freezer bags or airtight containers and store it in the fridge for up to 6 months. 

Can I use another hearty grain besides quinoa? 

Absolutely! If you’re not a quinoa fan, use bulgur, wild rice, cauliflower rice, millet, or barley. 

How long does it take to make this recipe?

Around 45 minutes. 

Can I make this recipe in the slow cooker?

If you want a slow cooker version, we suggest making our slow cooker turkey chili and adding quinoa. 

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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Recipe Rating


  1. That sounds awesome! I love turkey chili, I actually prefer it. I think you can manipulate the flavors more 🙂