Slow Cooker
Slow Cooker Turkey Chili with Sweet Potatoes
Description
A healthy and hearty slow cooker turkey quinoa chili with sweet potatoes, black beans, and warm spices. Easy to make, great leftover, and healthy too!
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
- ½ teaspoon ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons chipotle chili pepper
- 2 teaspoons cumin
- 3 small sweet potatoes (or 2 large) peeled and diced (about 1 pound)
- 1 cup uncooked quinoa
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (12 ounces) beer I used an IPA; any dark or amber beer would be great too! or substitute additional low-sodium chicken stock
- 2-3 cups low-sodium chicken stock
- For serving: cilantro avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt
Directions
- 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, beer, 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.
