Our Crock pot Root Vegetable Stew is stuffed with flavor and set with vegetables. The soil turkey comes with a healthy serving of lean protein, although the carrot, yams, turnip, and beets add vital nutrients. We added quinoa to amp the protein and squeeze in a satisfying touch. The floor turkey is browned with the onions, then put into a sluggish cooker with all the vegetables, spices, and vegetables juice and simmered on low for 6-8 hours.

Start this recipe?every day before work offered home to a normal, filling meal later in the day. You can even freeze the stew?prior to the simmering way to finish at another time, when you want to succeed on family meals!

Ingredients

• 1 pound lean ground turkey, about 93% lean (optional, lean ground chicken or beef)
• 1 small sweet onion
• 1 carrot, diced
• 1 yams, diced
• 1 turnip, diced
• 1 red or golden beet, diced
• 1 (14.5 ounce) diced tomatoes
• 1 (6-ounce) can tomato paste
• 2-1/2 tablespoons chili powder
• 1/2 teaspoon pepper
• 1 teaspoon Kosher or sea salt
• 1/2 teaspoon crushed red pepper flakes
• 1 cup tomato juice or veggie juice (carrot juice is a marvellous alternative!)
• 3 cups water (for a thicker chili, use 2-1/2 cups)
• 1 cup cooked quinoa

Instructions

1. Cook turkey and onion inside of a skillet on medium heat, ending it into small chunks. Cook until no more pink. Drain off fat and discard.
2. Add cooked meat and all of other ingredients C except quinoa C to slow cooker, cook on low 6-8 hours until veggies are tender. 4-6 quart slow cooker recommended.
3. Stir in cooked quinoa and enjoy!

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