Slow Cooker Turkey Chili with Sweet Potato & Quinoa

Step 1

Set the Instant Pot to the Sauté function or heat a large skillet over medium high heat. Add the canola oil and heat until it shimmers then add the ground turkey. Sprinkle with 1 teaspoon of the kosher salt and cook for about 5 minutes or until cooked through and lightly browned, breaking up the turkey into smaller pieces.

Step 2

Stir in the minced garlic and cook for 1 minute, then add the onion, red bell pepper, chili powder, cumin, and black pepper and cook until the vegetables soften and the spices become fragrant, about 5 minutes, stirring occasionally.

Step 3

If cooking in a slow cooker, now is the time to transfer the ingredients to the slow cooker insert, or continue to cook on Sauté in the Instant Pot. Add the sweet potato, jalapeño, beans, crushed tomato, water, quinoa, and the remaining 1 teaspoon of kosher salt.

Step 4

If cooking in a slow cooker, cover and set the time for 3 hours on high or 6-8 hours on low. If cooking in the Instant Pot, bring to a boil on the Sauté function, then switch to the Slow Cooker function and set the time for 2 to 3 hours.

Step 5

Stir and add more water or chicken broth if the broth is too thick.

Step 6

Garnish with cilantro, a squeeze of lime or green onion or whatever your chili-lovin' heart desires.