Turkey and Sweet Potato Quinoa Chili

Oh look! ANOTHER chili for the crock pot. I bet you didn't see that one coming. My apologies for the lack of variety. This blog clearly reflects what I've been hungry for these days (and that the schedule requires some early-in-the-day dinner prep). I made this a few weeks ago and really liked it. It's not your traditional chili--it's loaded with sweet potatoes and quinoa, and is made with ground turkey breast. It's a delicious twist on traditional chili. 

Turkey and Sweet Potato Quinoa Chili

-from iowagirleats.com

• 1lb ground turkey breast
• 1 large shallot or 1 small onion, chopped
• 3 garlic cloves, minced
• salt and pepper
• 3 cups chicken broth, plus extra for reheating (I prefer veggie broths)
• 28oz can crushed tomatoes
• 15oz can baked beans (I prefer vegetarian baked beans)
• 1 cup uncooked quinoa, rinsed
• 1 large sweet potato (about 1lb,) peeled and chopped small
• 2 Tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon red chili pepper flakes
• Toppings: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions, etc

Add ground turkey and shallot/onion to a large skillet over medium-high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic then cook for 30 more seconds then add to a 6 quart crock pot. Add remaining ingredients to crock pot then cook on high for 3 hours, or low for 5-6 hours, or until sweet potatoes are tender. Serve with toppings. You might need to add more chicken broth when reheating since the quinoa tends to absorb the liquid as it sits.