I understand intrinsically what chili means in concept: a relaxed atmosphere, warm kitchen, and a certain sense of community that comes from all serving ourselves from the same steaming pot.
The specifics of your chili in particular, however, will remain a surprise to me, until I take my first bite.
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
- Step 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.
- Step 2
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.
- Step 3
To the slow cooker, add the chopped sweet potatoes, quinoa, beer, 2 cups chicken stock, crushed tomatoes, and black beans.
- Step 4
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.