In a large skillet over medium-high heat, brown the ground turkey and break into small bite-size pieces.
Once the meat is browned, drain and pour into your slow cooker.
Add the crushed tomatoes and tomato paste on top.
Drain and rinse the black beans, kidney beans, and white shoe-peg corn and add all three to the slow cooker.
Rinse the quinoa and add to the slow cooker.
Sprinkle the chili powder, garlic powder, onion powder, and crushed red pepper on top.
Add 2 cups of water and use a large spoon to combine everything together.
Set your slow cooker on low for 6-8 hours or high for 3-4.
Scoop into bowls or mugs and enjoy with some cornbread, garlic bread, or crusty bread!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1952g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 209 (13%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 0mg||0 %|
|Sodium 1563mg||54 %|
|Potassium 6835.7mg||180 %|
|Total Carbohydrate 312.9g||92 %|
|Dietary Fiber 70.9g||284 %|
|Sugars, other 242g|
|Protein 78.8g||113 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1660
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