Gluten-free Crock Pot Sweet Potato and Quinoa Turkey Chili packs a double protein punch with the addition of both lean ground turkey breast and quinoa.
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 reheating)
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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.