Quinoa Turkey Chili

Since I am hopeful the 80° weather will be ending this week, I opted to toss some chili into the slow cooker. I have wanted chili for weeks now and finally had to give in. I have expressed my love for my slow cooker before, and this is another recipe that is a set and forget type recipe. 

What I love about this recipe is you can't really over cook it. If your workday ends up going a little long, no worries. It will be just as delicious when you finally make it home. Also, if you know you need to let it cook a little longer than 6 hours, just cut your sweet potatoes a little larger and they will take a bit longer to cook, assuring they don't get mushy. 

You could use any type of ground meat in this recipe. If you prefer beef or chicken, feel free to substitute. I choose to use ground turkey to keep dinner a little lighter that your typical chili. 

If you don't have a slow cooker or want to cook your chili faster, cook your sweet potatoes before you but them in your chili. Once you chop them, pop them in the microwave with a little water in the bottom of a bowl and cook them for 15 minutes. You can then cook the chili over a low simmer in a large sauce pan for about 30 minutes. I just feel the flavors marry together better when slow cooked.

Lets make some chili! Printable recipe here.

Quinoa Turkey Chili

naturally GF/DF

Ingredients:

about 1 1/4 pound ground lean turkey

1 medium white onion

3 cloves garlic

1 medium sweet potato

1, 28 oz can crushed tomatoes

1 can red kidney beans

1 can great northern beans

1 cup quinoa

1/4 t red pepper flakes

1 T chili powder

1/2 t paprika

1 t cumin

salt and pepper to taste

3 cups low sodium chicken broth

What to do:

Dice your onion.

Mince your garlic.

Peel and chop your sweet potato into bite size pieces.

Drain and rinse your kidney and northern beans.

Rinse your quinoa.

Add your ground turkey and diced onion to a large skillet.

Using a wooden spoon, break up the turkey. Sprinkle with salt and pepper and allow to cook until no longer pink.

Transfer your meat and onions to your slow cooker.

Add in garlic, sweet potato, beans, quinoa, spice, and lastly the chicken broth.

Give it a good stir. 

Cook on low for 5-6 hours, or until the sweet potatoes are fork tender. Before serving, taste for salt levels. You may have to add a little more. It took mine right at 6. 

Ladle into bowl and grab a spoon! If you get to have cheese, top with a little monterey jack cheese. 

Thanks Y'all!

-Wise Wife