Slow Cooker Turkey, Black Bean and Sweet Potato Chili
Author: Jess Smith via InquiringChef.com
Recipe type: Slow Cooker
Yield: 6 servings
1 Tbsp Oil
1½ lb Lean Ground Turkey
2 Tbsp Chili Powder
2 tsp 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 tsp Salt
¼ tsp Black Pepper
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!