Slow Cooker Taco Spice Chili

Let the crockpot do all the cooking for dinner with this crazy flavorful slow cooker taco spice chili recipe

Ingredients

• 2 teaspoons olive oil
• 2 pounds 92-97% lean ground turkey (or beef)
• 4 Tablespoons taco seasoning, divided (2 standard packets or make your own!)
• 2 (14 ounce) cans petite diced tomatoes, drained
• 1 (7 or 8 ounce) can tomato sauce*
• 2 cups chicken broth (I use reduced sodium)*
• 1 large sweet potato, peeled and diced
• 1/2 cup yellow onion, diced
• 1 large green bell pepper, diced
• 1 (14 ounce) can corn (drained and rinsed) or 1 package of frozen corn
• 1 (14 ounce) can black beans, drained and rinsed
• 1 small jalapeño, minced (remove seeds and ribs)3
• 1 Tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 hour before finishing: 1/2 cup uncooked quinoa

Instructions

1. 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, about 4-5 more minutes. You want it completely cooked.
2. Transfer the cooked meat to a 5 quart or larger slow cooker. (Here’s one I own and love!) 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.
3. Stir in the quinoa. Cook for 1 more hour on low or 30 more minutes on high.
4. Serve chili warm topped with chopped green onion, shredded cheese, and/or sour cream. And serve alongside my favorite cornbread! Keep leftovers in a large tupperware in the refrigerator for up to a week. Reheat in the microwave.

Full Recipe:Click Here

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