Slow Cooker Root Vegetable Stew

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This hearty stew is a great choice on a cold evening at home with the family.

Prep Time20 mins

Cook Time6 hrs

Total Time6 hrs 20 mins

Course: Dinner, Soup

Cuisine: American

Keyword: dairy-free, Gluten-Free, Slow Cooker

Servings: people

Calories: 272kcal

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!

SmartPoints (Freestyle): 6