This stovetop turkey quinoa chili is a thick and hearty dish that will warm you right up! A great game day dish or served as a deliciously hearty meal for any night of the week!
In a large pot or dutch-oven (like a Le Creuset), brown ground turkey over medium-high heat and crumble into pieces with a spatula or wooden spoon. Add the sweet potatoes and sauté for 5 minutes.
Add the beans, corn, onions, and garlic. Stir to incorporate then add the tomato sauce, diced tomatoes, and tomato paste. Gently mix and stir to incorporate and break up the tomato paste.
Sprinkle chili powder and ground cumin all over and stir. Then add the chicken stock, quinoa, and jalapeños.
Stir to incorporate then cover and bring to a gentle simmer.
Cook covered, stirring occasionally, until quinoa is completely cooked through and sweet potatoes are softened, about 20-25 minutes, then season with salt and pepper, to taste.
Top with parsley or cilantro, if desired.
Serve hot and with your favorite toppings: tortilla chips, sour cream, etc.
Store leftovers in an airtight container in the refrigerator for up to one week.