Ingredients
2tspolive oil
2lbslean ground turkey,or beef
4tbsptaco seasoning,divided, 2 standard packets or make your own
2canspetite tomatoes,drained, diced
1cantomato sauce
2cupschicken broth
1large sweet potato,peeled and diced
½cupyellow onion,diced
1large green bell pepper,diced
1cancorn,drained and rinsed, or 1 pkg of frozen corn
1canblack beans,drained and rinsed
1small jalapeño,minced, remove seeds and ribs
1tbspground cumin
1tspchili powder
½tspsalt
1½cupquinoa,uncooked
Preparation
Heat oil in a large skillet over medium heat. Once hot, add the ground meat. Cook for 4 minutes, then add 2 Tablespoons of taco seasoning.
Using a wooden spoon, break the meat up as it cooks. Allow it to cook completely for about 4 to 5 more minutes.
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.
Stir in the quinoa. Cook for 1 more hour on low or 30 more minutes on high.
Serve chili warm topped with chopped green onion, shredded cheese, and/or sour cream.
Keep leftovers in a large Tupperware in the refrigerator for up to a week. Reheat in the microwave.
