Fulfill’s Chef Corner: Welcome 2019 with a Healthy Meal
Now that the hustle and bustle of the holiday season have officially ended, and we are well into the New Year, it’s only natural to reflect on the past year and set new goals for ourselves. What was your New Year’s resolution? Was it to get more involved in your community and volunteer more? Was it to secure a better job, or maybe focus on your overall health and self-care? Luckily, we can help with a few of those.
Introducing Fulfill’s Chef Corner, a monthly series of providing nutritious, yet delicious recipes that will impress you and your family’s taste buds.
This month, Fulfill’s very own Chef Lisa Palmieri has created a tasty recipe for Turkey Quinoa Chili to help fulfill your New Year’s resolutions. This recipe has something for everyone. It is healthy and serves six, making it perfect for your weekly meal prep. It is also great for your next Football Sunday gathering. Plus who doesn’t love the ease of a crockpot meal that freezes well?
Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans Recipe yield: 6 SERVINGS
Ingredients
1 tablespoon extra virgin olive oil
1 pound lean ground turkey
1 large yellow onion — small dice
2 teaspoon kosher salt
2 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon chili powder
2 teaspoons chipotle chili pepper
2 teaspoons cumin
3 small sweet potatoes — peeled and diced (about 1 pound)
1 cup uncooked quinoa
1 can crushed tomatoes — (28 ounces)
1 can black beans — (15 ounces) rinsed and drained
4 cups low-sodium chicken stock
For serving top with; chopped cilantro, avocado, shredded cheese, tortilla chips, and low-fat sour cream
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom a large slow cooker.
To the slow cooker, add the chopped sweet potatoes, quinoa, chicken stock, crushed tomatoes, and black beans. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like. Serve warm with desired toppings.
Recipe Notes
Leftover slow cooker turkey quinoa chili can be stored in the refrigerator for up to 5 days or frozen for up to three months.
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