Slow Cooker Turkey, Quinoa, and Sweet Potato Chili
This turkey chili with sweet potatoes, black beans and quinoa is a hearty, healthy bowl of goodness that cooks in the slow cooker all day long and is a guaranteed weeknight dinner winner.This recipe should be made in a 6-quart slow cooker.
Servings: 6 servings
6-quart Slow Cooker
- 1 tablespoon Oil
- 1 ½ lb Lean Ground Turkey
- 2 tablespoon Chili Powder
- 2 teaspoon Ground Cumin
- 1 Red Onion, chopped
- 2 cloves Garlic, minced
- 1 lb Sweet Potatoes, cubed
- ¼ cup Uncooked Quinoa
- 1 (15-oz) can Fire-Roasted Diced Tomatoes
- 1 (15-oz) can Black Beans, drained and rinsed
- 1 (15-oz) can Tomato Sauce (or tomato "puree")
- ½ cup Low-Sodium Chicken or Vegetable Stock
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- Shredded Cheese
- Tortilla Chips
- Sour Cream
Pre-Cook Turkey: (Do this up to 3 days in advance and refrigerate the turkey until you're ready to start the slow cooker.) Heat oil in a large skillet. Add onion and garlic and saute until fragrant, about 3 minutes. Add turkey, chili powder and cumin and continue cooking until turkey crumbles and is no longer pink, about 4 minutes.
Slow Cook Chili: Combine cooked turkey and all remaining ingredients (through the toppings). Cook on high for 4 hours or low for 6-8 hours. Taste and add salt and pepper, if needed.
Serve with toppings of choice!
Calories: 259kcal | Carbohydrates: 24g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 419mg | Potassium: 726mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11598IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg