Start this recipe in the morning before work and come home to a healthy, filling meal in the evening.
Our Slow Cooker Root Vegetable Stew is bursting with flavor and loaded with vegetables. The ground turkey provides a healthy serving of lean protein, while the carrot, sweet potato, turnip, and beets add vital nutrients. We also added quinoa to amp up the protein and add a satisfying touch. The ground turkey is browned with the onions, then added to a slow cooker with the vegetables, spices, and vegetables juice and simmered on low for 6-8 hours.
Start this recipe in the morning before work and come home to a healthy, filling meal in the evening. You can also freeze the stew before the simmering process to finish at a later time, if you wanted to get ahead on family meals!
Slow Cooker Root Vegetable Stew
- 1 pound lean ground turkey about 93% lean (optional, lean ground chicken or beef)
- 1 sweet onion small
- 1 carrot diced
- 1 sweet potato diced
- 1 turnip diced
- 1 red beet or golden, diced
- 14 1/2 ounces diced tomatoes can
- 6 ounces tomato paste can
- 2 1/2 tablespoons chili powder
- 1/2 teaspoon black pepper
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon crushed red pepper flakes
- 1 cup tomato juice or vegetable juice (carrot juice is a wonderful alternative!)
- 3 cups water (for a thicker chili, use 2-1/2 cups)
- 1 cup quinoa cooked
- Cook turkey and onion in a skillet on medium heat, breaking up into small chunks. Cook until no longer pink. Drain off fat and discard.
- Add cooked meat and all other ingredients – except quinoa – to slow cooker, cook on low 6-8 hours until veggies are tender. 4-6 quart slow cooker recommended.
- Stir in cooked quinoa and enjoy!
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
You might also like: