Slow Cooker Chili with Sweet Potatoes
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 large yellow onion, chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons chipotle chili powder
- 2 teaspoons ground cumin
- 2 to 3 large Certified SC Grown sweet potatoes, peeled and diced (about 1 pound)
- 1 cup uncooked quinoa
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (12-ounce) beer
- 2 to 3 cups low-sodium chicken stock
Optional Toppings
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Tortilla chips
- Sour cream or plain Greek yogurt
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the turkey, onion, salt, garlic powder, and pepper. Cook until the turkey is browned, breaking it apart as it cooks.
- Stir in the chili powder, chipotle chili powder, and cumin.
- Transfer the mixture to a slow cooker.
- Add the sweet potatoes, quinoa, crushed tomatoes, black beans, beer, and 2 cups chicken stock.
- Cover and cook on High for 3 to 4 hours or Low for 5 to 6 hours, until the sweet potatoes are tender.
- Stir in additional chicken stock if a thinner consistency is desired.
- Serve with your favorite toppings.
