Everything But the Kitchen Sink Slow Cooker Chili

Having lived in Texas for a couple years, I know that everyone makes chili differently. In my personal opinion, the way Texans make chili is appalling. No beans? No veggies? What are you even making?? I am a believer in a hearty, healthy chili, full of goodness.

I rarely make the same chili recipe twice, but this Kitchen Sink Chili is pretty much a staple in my meal prep repertoire. With lots of beans, tomato, sweet potatoes, quinoa, veg, and spices galore, this chili will fill your belly!

Start by dicing two medium sweet potatoes, one medium yellow onion, and a red and a green bell pepper. While dicing, cook a pound of ground turkey on medium heat. Once the dicing is finished, add the veg to your slow cooker along with your cooked turkey. Add a 28 oz. can of diced tomatoes with the juice and a 14 ox. can of tomato sauce. Next goes three cans of your beans of choice (be sure to drain prior to adding)—I like pinto beans, black beans, and red beans—and a can of corn (also drain). Top with two cups of chicken stock. Finally, add two tablespoons of chili powder, two bay leaves, a tablespoon and a half of cumin, a tablespoon of each paprika, garlic salt, and pepper.

Set slow cooker to high and cook for four hours. Halfway through, add one cup of quinoa. Cook until sweet potatoes are soft. Serve and top with your favorite toppings. Avocado, Daiya Foods’ cheddar cheese, and tortilla chips are mine!

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Everything But the Kitchen Sink Slow Cooker Chili

Gluten Free/Dairy Free

(Makes approx. 6-8 servings)

Ingredients:

• 1 lb. ground turkey cooked

• 2 medium sweet potatoes, diced

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 28 oz. can diced tomatoes with juice

• 14 oz. can tomato sauce

• 3 15 oz. cans beans of choice, drained

• 1 15 oz. can of corn, drained

• 2 cups chicken stock

• 1 cup quinoa, rinsed

• 2 tbsp. chili powder

• 2 bay leaves

• 1 1/2 tbsp. cumin

• 1 tbsp. paprika

• 1 tbsp. garlic salt

• 1 tbsp. pepper

Directions:

1. Cook ground turkey on medium heat on the stove.

2. Dice all veg (sweet potatoes, onion, peppers).

3. Add all ingredients except quinoa to slow cooker. Stir together until mixed.

4. Cook on high 4 hours. Add quinoa 2 hours in.

5. Once sweet potatoes are soft, remove bay leaves.

6. Serve with your favorite toppings.

7. Hungry Hungry no more!