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SkinnyMS

Slow Cooker Root Vegetable Stew

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: 6 people
Calories: 272kcal
Author: SkinnyMs.

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 1cup | Calories: 272kcal | Carbohydrates: 34g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 847mg | Sodium: 107mg | Fiber: 9g | Sugar: 14g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6