Free Meal Plan, Meal Prep Ideas, Meal Prep Under 450 Cal -
Slow Cooker Turkey Quinoa Chili
Although fall’s official start date was a few weeks ago, for me the true mark of the season comes with a series of “firsts”: the first apples to appear at the farm stand; the first leaves to turn orangey-red; the first pot of Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans to hit my crock pot.
Category
Under 450 Calories, Healthy Recipes
Servings
6
Prep Time
5 hours
Cook Time
5 hours
Calories
331
My ideal chili recipe is low on maintenance, high on flavor, and reasonably healthy. This Slow Cooker Turkey Quinoa Chili nails all three. Other than browning the turkey before adding it to the slow cooker and chopping the sweet potatoes, the prep work is non-existent. Simply dump the ingredients into your crock pot, and in a few hours, your home will be filled with the aroma of warm spices and robust tomatoes. You don’t even need to precook the quinoa!
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
1/2 teaspoon 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
1can crushed tomatoes
1 can black beans (15 ounces) rinsed and drained
1 can beer (12 ounces) 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
Instructions
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.
Notes: Leftover slow cooker turkey quinoa chili can be stored in the refrigerator for up to 5 days or frozen for up to three months.If you are doubling this recipe it WILL NOT FIT in a 6-quart slow cooker. Borrow a second one, place part in a smaller crock pot, or upgrade to a larger size. You've been warned.
Recipe Note
Notes: Leftover slow cooker turkey quinoa chili can be stored in the refrigerator for up to 5 days or frozen for up to three months.If you are doubling this recipe it WILL NOT FIT in a 6-quart slow cooker. Borrow a second one, place part in a smaller crock pot, or upgrade to a larger size. You've been warned.
Nutrition
Calories 331, Carbs 41 grams, Fat 6 grams, Protein 28 grams, Sugar 7 grams