Slow Cooker Turkey Chili with Sweet Potatoes

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  1 tbsp Olive oil

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

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  1 lbs Ground Turkey, 99% Lean
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  1 Yellow Onion(110g)
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  1 tsp 1 teaspoon kosher salt
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  1 tsp Garlic powder
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  0.5 tsp 1/2 teaspoon ground black pepper
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  1 tbsp Chili powder
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  2 tsp Chipotle Chile Powder, Ground
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  2 tsp Cumin, Ground
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  1 lbs Sweet Potato, Baked, Flesh Only

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

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  1 cup Quinoa, Dry
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  28 oz Tomato, Canned, Crushed
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  15 oz Beans, Black, Canned, Drained
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  12 oz Beer, Lager
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  2 cup Low Sodium Chicken Broth

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 transfer to a slow cooker set on low.
5. 5Cover and cook on low heat for 2–3 hours, stirring occasionally.
6. 6Stir in the black beans, baked sweet potato flesh, and dry quinoa, cover, and cook on low heat for 20–25 minutes until the quinoa is tender and the liquid is mostly absorbed.
7. 7Taste and adjust seasoning with salt, pepper, and additional chili powder as needed; add more 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.