Crock Pot Sweet Potato and Quinoa Turkey Chili
Try this Crock Pot Sweet Potato and Quinoa Turkey Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1/2 teaspoon salt
- salt and pepper
- 2 tablespoons chili powder
- 1/2 teaspoon paprika
- 3 garlic cloves minced
- 1 teaspoon cumin
- 1 lb ground turkey
- 28 oz can crushed tomatoes
- 1 large shallot or 1 small onion chopped
- 3 cups chicken broth (plus extra for reheating)
- 15 oz can baked beans (i like sweet baked beans)
- 1 cup uncooked quinoa rinsed
- 1 large sweet potato (about 1lb ) peeled and chopped small
- 1/4 teaspoon red chili pepper flakes
- toppings: shredded monterey jack cheese chopped avocado, tortilla chips, green onions
- Carbohydrate 152.283508341983 g
- Cholesterol 294.8350405 mg
- Fat 28.3704334513189 g
- Fiber 19.1707834091266 g
- Protein 132.30421895094 g
- Saturated Fat 6.18207568213398 g
- Serving Size 1 1 recipe (697g)
- Sodium 484.975898743166 mg
- Sugar 133.112724932857 g
- Trans Fat 3.45265380610581 g
- Calories 1410 calories
Add ground turkey and shallot to a large skillet over medium-high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic then cook for 30 more seconds then add to a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-6 hours, or until sweet potatoes are tender. Serve with toppings. May need to add more chicken broth when reheating.
