Packed with peppers, beans, meat, and quinoa, cooked in a slow cooker! Super delish!
- 2 tablespoon olive oil
- 1.25 pounds ground turkey, 93/7%
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 yellow onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1-14.5 ounce can pinto beans
- 1-14.5 ounce can black beans
- 1-1/2 cups dry quinoa
- 1 cup enchilada sauce
- 1 14.5 ounce can chicken broth
- 1 4 ounce can diced jalapeños
- 1 4 ounce can diced green chilis
- 1 14.5 ounce can diced tomatoes
- 1-1/2 cup shredded cheddar cheese
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and break apart with a spatula. Add a pinch of salt. Cook until meat is nearly cooked, about 5 minutes.
- Remove excess liquid from pan. Return to heat and add chili powder and cumin. Cook for another minute, and then place all cooked turkey into a large 5 or 6 qt. crock pot.
- In the same pan, heat another tablespoon olive oil. Add onions, red and green peppers. Saute over medium heat for 3-4 minutes, stirring occasionally.
- While the peppers and onions are cooking, add beans, quinoa, enchilada sauce, chicken broth, green chilis, jalapeños and diced tomatoes to the crock pot.
- When the peppers and onions are done cooking, add those to the crock pot as well. Stir until everything is evenly mixed.
- Turn the crock pot on HIGH and cook for 2 hours and 30 minutes. Stir after 1 hour and 15 minutes to ensure all the quinoa is cooking evenly and has access to liquid in the crockpot.
- When the quinoa has cooked and absorbed most of the liquid, give the crock pot another good stir. Turn the crock pot off. If serving immediately, spread the shredded cheese over the casserole and let the crock pot sit with the lid on for 10 minutes. If storing for future eating, feel free to put cheese on individual portions.
- Top with diced avocado, cilantro, or lime.
You can definitely use a 1-pound package of ground turkey, and decrease your vegetable quantities if desired. I opt for larger package since that’s the size ours come in from Costco, and our goal is to make larger quantities for lunches.
This recipe makes a very heaping amount of casserole! Be prepared to eat this for a few days (that’s sort of the point!). Portion it all out on the day you make it for easier storage and go-to leftovers.
Recipe adapted from Slow Cooker Enchilada Quinoa Bake by Cooking Classy.
- Serving Size: ~350g
- Calories: 434
- Fat: 12.3g
- Carbohydrates: 50.6g
- Protein: 28.5g