Turkey Quinoa Chili with Sweet Potatoes
Don’t feel like cooking? You could get a few meals out of this crockpot creation. This recipe was a winner in our Simply Slow Cookin’ contest. Congratulations to Kate Taylor, Clinical Integration, UMass Memorial Medical Center – University Campus, Worcester, MA
(Serves 8)
Ingredients
- 1 T extra virgin olive oil
- 1 lb. lean ground turkey
- 1 large yellow onion, chopped
- 1 t kosher salt
- 1 t garlic powder
- ½ t black pepper
- 1 T chili powder
- 2 t chipotle chili pepper
- 2 t cumin
- 3 small or 2 large sweet potatoes, peeled and diced
- 1 c. uncooked quinoa
- 28 oz. can crushed tomatoes
- 15 oz. can black beans, rinsed and drained
- 1 c. frozen corn, thawed
- 12 oz. beer (IPA or dark or amber beer) or substitute additional low-sodium chicken stock
- 3 c. low-sodium chicken stock
- Hot sauce to taste
- Optional: cilantro, avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt.
Directions
Heat olive oil in a large skillet or Dutch oven over medium-high heat. 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 of a large slow cooker. Add the chopped sweet potatoes, quinoa, beer, 2 cups chicken stock, crushed tomatoes, corn and black beans to the slow cooker. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours until the potatoes are tender. Stir in additional chicken stock if the chili is too thick. Add a splash of extra hot sauce for some more spice. Serve with desired toppings.