Turkey Quinoa Chili

Original Recipe by Erin from Well plated

Prep time: 15 minutes || Cook time: 45 minutes (stove-top and instant pot), or 7-8 hours (slow-cooker) || Serving: 6 || Rating 10/10

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey (any ground meat: poultry, beef, pork)
• 1 large sweet onion — chopped
• 1 large bell pepper (red, orange, or yellow), chopped
• 3 small sweet potatoes or butternut squash, peeled and cubed (about 1 pound)
• 1 cup uncooked quinoa
• 1 can crushed tomatoes — (28 ounces)
• 1 can black beans — (15 ounces) rinsed and drained
• 3-4 cups broth
• Optional: if the meat is lean, add some lard to make it richer.

Spices

• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 2 teaspoons cumin

Optional additions for serving:

• cilantro
• avocado
• buns
• shredded cheese
• crushed tortilla chips

Instructions

Stove-Top:

1. If using the butternut squash:
   • preheat the oven to 400F. Put the squash on an baking sheet and bake until almost ready (about 30-35 minutes).
   • For a thicker chili, roughly mash the squash to the desired consistency
2. If using sweet potatoes:
   • boil the potatoes cubes in water until almost ready (about 5-10 minutes).
3. Heat the olive oil in a large pot over medium high. Add the meat, onion, and bell pepper. Cook and stir, breaking up the meat as you go, until the meat is no longer pink (about 5 minutes).
4. Stir in the spices, add the chopped sweet potatoes/or cooked squash, quinoa, broth, crushed tomatoes, and black beans.
5. Cover and cook until at the boiling point, then simmer at low heat until chili is ready.
6. Adjust seasoning and/or stir in additional broth if the chili is thicker than you would like.

Slow-Cooker or Instant Pot:

1. If using the butternut squash:
   • preheat the oven to 400F. Put the squash on a baking sheet and bake until almost ready (about 30-35 minutes).
   • For a thicker chili, roughly mash the squash to the desired consistency
2. If using sweet potatoes:
   • boil the potatoes cubes in water until almost ready (about 5-10 minutes).
3. Heat the olive oil in a large skillet over medium high. Add the meat, onion, and bell pepper. Cook and stir, breaking up the meat as you go, until the meat is no longer pink (about 5 minutes).
4. Stir in the spices, then transfer to the bottom a large slow cooker.
5. Add the chopped sweet potatoes/or cooked squash, quinoa, broth, crushed tomatoes, and black beans.
6. If using a slow-cooker:
   • Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender.
7. If using an Instant Pot:
   • Seal, and use the 'Bean/Chili' setting. You can vent it as soon as it is ready, or wait for the natural release.
8. Adjust seasoning and/or stir in additional broth if the chili is thicker than you would like.

Serve warm with desired toppings.