Slow Cooker Turkey Quinoa Chili
INGREDIENTS
1 tablespoon extra virgin olive oil
1 pound lean ground turkey
1 large yellow onion chopped
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon chili powder
2 teaspoons cumin
3 small sweet potatoes (or 2 large) peeled and diced (about 1 pound)
1 cup uncooked quinoa
1 can crushed tomatoes (28 ounces)
1 can black beans (15 ounces) rinsed and drained
2-3 cups low sodium chicken broth
For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt
INSTRUCTIONS:
Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom a large slow cooker.
To the slow cooker, add the chopped sweet potatoes, quinoa, 2 cups chicken stock, crushed tomatoes, and black beans. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like (I added about 1/2 cup extra). Serve warm with desired toppings.
Courtesy of Well Plated
