Save your Turkey leftovers and jazz it up on your slow cooker to an amazing 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
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.
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.
Stir in additional chicken stock if the chili is thicker than you would like. Serve warm with desired toppings.