Crock Pot Sweet Potato and Quinoa Turkey Chili + iStir Crock-Pot Slow Cooker Giveaway!
Posted Jan 13 2014 5:00am
Crock Pot Sweet Potato and Quinoa Turkey Chili packs a double protein punch with the addition of both lean ground turkey breast and quinoa. A little sweet plus a little heat makes this chili ultra-tasty and filling!
Happy Monday, everyone – I hope you had a wonderful weekend!
I had a “me day” on Saturday which included getting together with some girlfriends in the morning then spending what felt like 2 hours at Whole Foods. Like I said – a “me day”! Grocery shopping is one of my favorite things to do, and when I get to leave the sweet babe at home and do it leisurely – umm, even better.
The day was topped off by snacking on fresh gac-”kale”-mole from Whole Foods. They were making and sampling a HUGE vat of it right inside the front door, and I was hooked after a sample. Super garlicky swirled with flecks of chopped kale. As if guacamole couldn’t get any healthier or more mouthwatering.
I brought a tub home to share with Ben…
It lasted maybe 5 minutes, then there was a fight over who got to scrape the last bits from the container (yours truly was victorious – muwahaha!) Moral of the story? Try this if you can!
Lincoln slept until nearly 8am on Sunday (don’t worry, after waking up to eat at 2:30 and 6!) so after sleeping in for a bit Ben and I dropped him off at my parent’s house then headed out for an impromptu day date. Brunch downtown then over to World Market to get a new dining room table (finally!) It’s got a bench seat which I recently decided I can’t live without, aka, I am so pumped to have it delivered. I’ll show you when it’s all setup!
We also grazed on Crock Pot Sweet Potato and Quinoa Turkey Chili all weekend long. I made a huge batch of it Thursday evening and it just got better and better each time I reheated a bowl!
Crock Pot Sweet Potato and Quinoa Turkey Chili packs a double protein punch from the addition of both lean ground turkey breast and quinoa. A little sweet from chopped sweet potatoes and a can of baked beans, plus a little heat from classic chili spices makes this dish ultra-tasty, healthy, and filling.
Plus, how you gonna hate on any recipe that calls for topping it with shredded cheese and tortilla chips? I must confess, making chili always gets me a little giddy as it’s basically an excuse to eat nachos. As if I needed an excuse, but you know what I mean!
This crock pot is unique in that it comes with an optional iStir™ automatic stirring system which stirs your food every 30 minutes. So cool, right? Every time I cook with my regular crock pot I’m tempted to take the lid off and move things around, which is a huge no-no in crock pot cooking as it releases all the heat and takes forever to get back up to temperature. Problem = solved!
Start by browning 1lb ground turkey breast with 1 chopped shallot in a large skillet over medium-high heat. I KNOW – I usually hate crock pot recipes that require cooking steps ahead of time, but it’ll only take a few minutes. Promise! Season liberally with salt and pepper then stir in 3 cloves minced garlic and cook for 30 more seconds.
Add the cooked turkey to the bottom of the Crock-Pot® Slow Cooker then add 1 large peeled then chopped sweet potato (about 1lb) and a bevy of chili-inspired spices including chili powder, paprika, cumin, salt, and red chili pepper flakes.
Next add a 15oz can of baked beans (I like ‘em sweet) plus 28oz crushed tomatoes.
Finally add 3 cups chicken broth and 1 cup uncooked, rinsed quinoa. The quinoa will continue to absorb chicken broth as the chili cools, so make sure you have some extra on hand for re-heating.
Mix the ingredients together then pop the lid on top and cook on high for 3 hours or low for 6 hours, letting the stirrer do it’s thang. That’s it!
Ladle the hot and hearty chili into bowls then top with lots of shredded monterey jack cheese, crushed tortilla chips, and fresh avocado.
1lb ground turkey
1 large shallot or 1 small onion, chopped
3 garlic cloves, minced
salt and pepper
3 cups chicken broth (plus extra for re-heating)
28oz can crushed tomatoes
15oz can baked beans (I like sweet baked beans)
1 cup uncooked quinoa, rinsed
1 large sweet potato (about 1lb,) peeled and chopped small
2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon red chili pepper flakes
Toppings: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions
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.
Warm, and ultra-filling – I hope you’ll love this chunky chili with loads of good-for-you ingredients!
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Full disclosure – I was provided a Crock-Pot® Slow Cooker to review and one to give away if I liked it. All opinions are my own.