Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans

A healthy and hearty slow cooker turkey quinoa chili with sweet potatoes, black beans, and warm spices. Easy to make, great leftover, and healthy too!

YIELD: Serves 6

 

PREP TIME: 10 minutes

 

COOK TIME: 3-4 hours (on high); 4-6 hours (on low)

 

TOTAL TIME: 3-4 hours (on high); 4-6 hours (on low)

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 pound lean ground turkey
• 1 large yellow onion, chopped
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon chili powder
• 2 teaspoons chipotle chili pepper
• 2 teaspoons cumin
• 3 small or 2 large sweet potatoes, peeled and diced (about 1 pound)
• 1 cup uncooked quinoa
• 1, 28-ounce can crushed tomatoes
• 1, 15-ounce can black beans, rinsed and drained
• 1, 12-ounce beer (I used an IPA; any dark or amber beer would be great too!) or substitute additional low-sodium chicken stock
• 2 – 3 cups low-sodium chicken stock
• For serving: cilantro, avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Directions:

1. 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.
2. To the slow cooker, add the chopped sweet potatoes, quinoa, beer, 2 cups 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 (I added about 1/2 cup extra). Serve warm with desired toppings.

• Leftover slow cooker turkey quinoa chili can be stored in the refrigerator for up to 5 days or frozen for up to three months.
• If you are doubling this recipe it WILL NOT FIT in a 6-quart slow cooker. Borrow a second one, place part in a smaller crock pot, or upgrade to a larger size. You’ve been warned.

All images and text ©Erin Clarke/Well Plated.

Nutrition Facts

 

Serving Size: 1 (of 6)

• Amount Per Serving:
 
• Calories: 450
 
• Total Fat: 10g
 
• Saturated Fat: 2g
 
• Cholesterol: 57mg
 
• Sodium: 748mg
 
• Carbohydrates: 51g
 
• Fiber: 7g
 
• Sugar: 5g
 
• Protein: 28g

Lentil Meatballs

IELD: 18 (1 1/2 inch) meatballs, 6 servings

 

PREP TIME: 10 minutes

 

COOK TIME: 45 minutes

 

TOTAL TIME: 55 minutes

Ingredients:

FOR THE MEATBALLS:

• 3/4 cup dried green, brown, or French lentils (I used green French lentils)
• 1 1/2 cups low-sodium vegetable or chicken broth, plus additional as needed
• 2 teaspoons olive oil
• 1/2 cup diced yellow onion (about 1/2 medium onion)
• 1 cup shredded carrots
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/2 cup old-fashioned rolled oats or quick-cooking oats (do not use instant or steel cut)
• 1/4 cup chopped fresh Italian parsley
• 1 1/2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large egg

FOR SERVING:

• Prepared whole wheat pasta noodles, zucchini noodles, or sweet potato noodles
• Good-quality red pasta sauce (store bought or homemade) or pesto

Directions

1. Rinse the lentils: Measure the lentils into a colander or strainer. Pick over and remove any shriveled lentils or small pieces of rock or other debris. Rinse well under cool water. Drain.
2. Cook the lentils: Add the rinsed lentils to a medium saucepan with the vegetable broth. Bring to a rapid simmer over medium high, then reduce the heat to a very low simmer. There should be a few small bubbles, and the lentils should be barely moving. Let gently simmer for 20 to 30 minutes, until the lentils are tender. Keep an eye on them to ensure they do not dry out—you want the lentils to always be just barely covered with liquid. If the lentils are not yet tender but the liquid has been has been absorbed, add more water and continue to cook. Drain off any excess liquid and set aside.
3. Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Once hot, add the onion and cook until onion is translucent and lightly brown, 6 to 8 minutes. Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook until fragrant, about 1 additional minute.
4. Place the oats and parsley in the bottom of a food processor fitted with a steel blade, then pulse a few times to begin breaking up the oats. Add the cooked lentils, onion mixture, tomato paste, oregano, salt, and pepper. Pulse a few times to start combining the mixture, then crack in the egg. Pulse a few more times until the mixture is combined but the lentils still have some texture. Set aside and let rest for 10 minutes or refrigerate overnight.
5. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper, then coat the paper with nonstick spray. Roll the lentil mixture into balls that are roughly 1 1/2 inches across, about the size of a golf ball. Arrange them in a single layer on the baking sheet and mist the tops with nonstick spray. Cook for 10 minutes, then turn, mist again with nonstick spray, and continue baking 8 to 10 additional minutes, until the meatballs are browned and lightly crisp. Serve warm with pasta or vegetable noodles and your desired sauce.

http://www.wellplated.com/lentil-meatballs/

• To make this recipe vegan, you can use a flax egg in place of the egg called for in the recipe.
• Make-ahead options: Unshaped lentil “batter” or shaped, unbaked lentil balls can be stored in the refrigerator 1 day in advance. Bake (or shape and bake) as directed. You can also freeze the shaped balls unbaked or baked for 2 months, then thaw overnight in the refrigerator. Either cook as directed (if unbaked) or rewarm gently in the microwave (if baked).
• Store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave.

NUTRITION INFORMATION

 

Serving Size: 3 meatballs, without noodles or other toppings

• Amount Per Serving:
 
• Calories: 112 Calories
 
• Total Fat: 3g
 
• Saturated Fat: 1g
 
• Cholesterol: 31mg
 
• Sodium: 160mg
 
• Carbohydrates: 19g
 
• Fiber: 6g
 
• Sugar: 2g
 
• Protein: 7g

Cauliflower Fried Rice

TOTAL TIME: 0:20PREP: 0:20LEVEL: EASYYIELD: 4 SERVINGS
INGREDIENTS

• 1/2 large head cauliflower
• 2 tbsp. vegetable oil
• 1 orange pepper, cut into thin 1/2" pieces
• 1 scallion, thinly sliced
• 1 2" piece ginger, cut into thin matchsticks
• 2 tbsp. low-sodium soy sauce
• 2 tsp. chili garlic paste
• 2 tsp. honey
• 4 large eggs
• 1 c. frozen peas, thawed
• 1 c. frozen edamame, thawed
• Lime wedges, for serving

DIRECTIONS

1. Cut the cauliflower into florets, discarding the tough inner core and leaves. 
2. Working in batches, transfer the cauliflower to the bowl of a food processor. 
3. Pulse until the cauliflower resembles rice, about 15 seconds (be careful not to over-process or cauliflower will get mushy). 
4. Set aside, then repeat with the remaining cauliflower (you should have about 4 cups of cauliflower).
5. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. 
6. Add the pepper, the white parts of the scallion, and the ginger; cook, stirring, 2 minutes. 
7. Add the cauliflower, toss to combine and cook, covered, stirring once, for 5 minutes.
8. Meanwhile, in a small bowl, whisk together the soy sauce, chili garlic paste, and honey. 
9. In a separate small bowl, lightly beat the eggs. 
10. Push the cauliflower mixture to one side of the skillet, add the remaining 1 tablespoon oil, then the eggs, scrambling until cooked, 2 minutes.
11. Remove skillet from heat and fold in the eggs, sauce, peas, and edamame. Serve with thinly sliced scallion greens and lime wedges.