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Crock-pot Turkey Quinoa Chili

Author Sonja

Ingredients

  • 2 T avocado or olive oil
  • 2 carrots cut into coins
  • 2 celery stalks chopped
  • 1 medium onion diced
  • 3-5 garlic cloves minced
  • 2 cups of broth of choice or water
  • 1 cup uncooked quinoa
  • 1-2 cups of shredded turkey or chicken
  • 1 15 ounce can kidney beans drained
  • 1 15 ounce can black beans drained
  • 1 1/2 cups corn (canned, fresh or frozen works)
  • 1 4.5 ounce can diced green chiles optional
  • 2 14.5 ounce cans of diced tomatoes
  • 1 15 ounce can of tomato sauce
  • 1 1/2 t sugar like coconut sugar or evaporated cane juice
  • 1 1/2 T chili powder or more to taste
  • 2 t cumin
  • 1 1/2 t paprika
  • 1/2 t Cayenne pepper
  • 1/2 t ground coriander
  • sea salt and pepper to taste
  • 3 T fresh cilantro
  • additional 1-2 cups broth or water

Instructions

  1. Optional, in a cast iron skillet heat oil to medium heat. Sauté carrots, celery, and onions in oil until onions are translucent. Add garlic for one minute, stirring carefully to avoid burning.
  2. Add (sautéed) vegetables to the crock-pot.
  3. Rinse quinoa, and add to the crock-pot along with the 2 cups broth, shredded turkey, kidney beans, black beans, corn, chiles, diced tomatoes, tomato sauce and sugar.
  4. Cover, and cook on low for 6-8 hours or on high for 3-4 hours.
  5. In the last hour of cooking stir in the chili powder, cumin, paprika, Cayenne pepper, ground coriander, salt, and pepper to taste.
  6. If the chili is too thick, add additional broth or water.
  7. Serve and garnish with cilantro.