Ingredients:
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika (optional, for extra depth)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large sweet potato (or 2 medium), peeled and diced
- 1 cup uncooked quinoa
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 3-4 cups low-sodium chicken or vegetable broth
- Optional: 1/2 cup chopped cilantro
Toppings (choose your favorites):
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Diced avocado
- Chopped green onions
- Tortilla chips
Instructions:
- Brown the turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Sauté aromatics: Add the chopped onion, bell peppers, and garlic to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
- Spice it up: Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute more to release the flavors of the spices.
- Combine in the Crock Pot: Transfer the turkey mixture, diced sweet potatoes, quinoa, crushed tomatoes, black beans, kidney beans, and 3 cups of broth to your slow cooker. Stir to combine.
- Slow cook: Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the sweet potatoes are tender and the quinoa is cooked. If the chili seems too thick, add a bit of the extra broth towards the end of the cooking time.
- Finish and serve: Stir in the optional cilantro (if using). Taste and adjust seasonings with salt and pepper, as needed. Serve hot with your desired toppings.
Tips:
- Customize the heat: If you like it spicier, add a pinch of cayenne pepper or a diced jalapeño with the vegetables.
- Make it vegetarian: Omit the ground turkey and add an extra can of beans for a hearty vegetarian chili.
- Stovetop option: To make this on the stovetop, simmer all ingredients, covered, for 30-45 minutes or until quinoa is cooked and sweet potato is tender.
- Freezing: This chili freezes wonderfully! Let cool completely before dividing into freezer-safe containers.
