I love, love, love crock pot recipes! They are just so easy, so convenient, and often times allow you to get creative! I have made many different kinds of chili in the crock pot, but I have never experienced something like this! I tweaked the original recipe a bit (posted below) and it turned out amazing! I made this Sunday and it is just as good if not better reheated! Here ya go…
1lb ground turkey
1 small onion, chopped
3 garlic cloves, minced
salt and pepper
3 cups chicken broth
1 can diced tomatoes (I used fire roasted)
1 cup uncooked quinoa, rinsed
2 large sweet potatoes (about 1lb,) peeled and chopped small
2 Tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
Toppings: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions (optional)
Add ground turkey and onion 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 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.
I did not add beans to mine or the chili pepper flakes since I had little ones eating it too. For original recipe, click here.