Craving a delicious and easy home-cooked meal this winter? Look no further than this healthy crockpot chili recipe! It’s full of vegetables, protein, and fiber making it a perfect meal for CrossFitters.
1 tablespoon extra-virgin olive oil
1 pound 93% lean ground turkey
1 medium yellow onion diced
1 cup uncooked quinoa
2 cans red enchilada sauce (10 ounce cans)
1 can black beans (15 ounces), drained and rinsed
1 can fire-roasted diced tomatoes (15 ounces)
1 cup corn kernels fresh or frozen (optional)
1 red bell pepper diced
1 green bell pepper diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 cup water
3/4 cup shredded Mexican blend cheese divided
***For serving: chopped fresh cilantro diced avocado, chopped green onion, sour cream or plain Greek yogurt
- Heat the olive oil in a large skillet on medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- Then, to the slow cooker, add quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, and green bell pepper. Then add chili powder, cumin, garlic powder, and 1/2 cup water. Stir, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours. (Until the liquid is absorbed and the quinoa is tender.)
- Lastly, Remove the lid and stir. Mix in 1/4 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts. Serve hot with any desired toppings.
***This recipe freezes exceptionally well!
Serving Size: ⅛ (serves eight people)