Preparation
Step 1
Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook and stir for 4 minutes, then add 2 Tablespoons of taco seasoning. Stir and break up the meat as it cooks for another 4-5 more minutes, or until completely cooked through.
Step 2
Transfer the cooked meat to a 5-quart or larger slow cooker. Add the remaining ingredients—including the remaining taco seasoning and except for the quinoa. Stir everything together until combined. Cook on low for 7 hours or on high for 4 hours.
Step 3
Stir in the quinoa. Cook for 1 more hour on low or 30 more minutes on high.
Step 4
Serve chili warm topped with chopped green onion, shredded cheese, sour cream, and/or avocado slices. Cover and store leftovers in the refrigerator for up to 1 week. Reheat in the microwave or on the stove.
©sally'sbakingrecipe
Ingredients
1 Tablespoon extra virgin olive oil
2Â pounds 92-97% lean ground turkey (or beef)
4 Tablespoons taco seasoning, divided (2 standard packets or make your own!)
2 (14 ounce) cans petite diced tomatoes, drained
1 (7 or 8 ounce) can tomato sauce*
2 cups chicken broth (we use reduced sodium)*
1 large sweet potato, peeled and diced (about 2 cups diced, or 270g)
1/2 cup yellow onion, diced
1 large green bell pepper, diced
1 (14 ounce) can corn (drained and rinsed) or 1 package of frozen corn
1 (14 ounce) can black beans, drained and rinsed
1 small jalapeño, minced (remove seeds and ribs)*
1 Tablespoon ground cumin
1Â teaspoon chili powder
1/2 teaspoon salt
1 hour before finishing: 1/2 cup uncooked & rinsed quinoa