Print
Ingredients
Scale
- 1 tablespoon oil
- 1 1/2 pounds lean ground turkey
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 cup diced red onion
- 2 cloves garlic, minced
- 1 pound sweet potatoes, cubed
- 1/4 cup uncooked quinoa
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can tomato sauce (or tomato puree)
- 1 cup low-sodium chicken or vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Shredded cheese (for serving)
- Tortilla chips (for serving)
- Sour cream (for serving)
- Cilantro or chopped green onions (for serving)
Instructions
- Heat oil in a skillet and sauté diced onion and minced garlic until fragrant.
- Add ground turkey, chili powder, and cumin; cook until the turkey is no longer pink.
- Transfer turkey mixture to slow cooker and add sweet potatoes, quinoa, tomatoes, beans, sauce, and stock.
- Stir gently and set slow cooker on high for 4 hours or low for 8 hours.
- Taste and adjust seasoning before serving warm, topped with cheese, chips, sour cream, and cilantro.
Notes
Cook the turkey in advance to save time on the day of serving.
Feel free to tweak spices to match your taste.
Ensure sweet potatoes are tender for the best texture.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 600
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 8
- Protein: 24
- Cholesterol: 70