Slow Cooker Turkey Chili with Sweet Potatoes

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)
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  Yellow Onion
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  1 teaspoon kosher salt
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  Garlic powder(5g)
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  1/2 teaspoon ground black pepper
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  Chili powder(15g)
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  Chipotle Chile Powder, Ground(10g)
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  Cumin, Ground(10g)
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  Sweet Potato, Baked, Flesh Only(454g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Quinoa, Dry(240g)
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  Tomato, Canned, Crushed(794g)
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  Beans, Black, Canned, Drained(425g)
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  Beer, Lager(340g)
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  Low Sodium Chicken Broth(720g)

Instructions

1. 1Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for 1 minute until shimmering.
2. 2Add the ground turkey and onion to the pot, breaking up the turkey with a spoon as it cooks, for 5–7 minutes over medium-high heat until the turkey is no longer pink and the onion is softened.
3. 3Stir in the garlic powder, chili powder, chipotle chile powder, and ground cumin, and cook for 1–2 minutes over medium heat until fragrant.
4. 4Add the canned crushed tomato, low sodium chicken broth, and beer to the pot, stirring to combine, then reduce heat to low and cover with a lid.
5. 5Simmer the chili base over low heat for 15 minutes, stirring occasionally.
6. 6Stir in the black beans, baked sweet potato flesh, and dry quinoa, cover, and simmer over low heat for 20–25 minutes until the quinoa is tender and the liquid is mostly absorbed, stirring every 5 minutes.
7. 7Taste and adjust seasoning; add additional chicken broth if the chili is thicker than desired.
8. 8Divide the chili evenly into 6 airtight containers while hot, seal, and refrigerate for up to 4 days or freeze for up to 3 months.