Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans Delicious in Your VitaClay

Recipe courtesy of wellplated.com

Save your Turkey leftovers and jazz it up on your slow cooker to an amazing slow cooker chili recipe for an after-thanksgiving meal with your family the next day!⁣

• 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
• 1 can crushed tomatoes — (28 ounces)
• 1 can black beans — (15 ounces) rinsed and drained
• 1 can beer — (12 ounces) or any dark or amber beer 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

Instructions:

1. Heat the olive oil in a large skillet 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 your slow cooker.
2. Once in 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.
3. Stir in additional chicken stock if the chili is thicker than you would like. Serve this slow cooker chili warm with desired toppings.