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Slow Cooker Ground Turkey and Quinoa Enchilada Stew

Course Main Course
Cuisine American
Keyword ground turkey, quinoa, Slow cooker
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 8 people
Author Jessica Nelson

Ingredients

For the Stew

  • 2 tbsp olive oil
  • 1 pound ground turkey
  • 1/2 cup onion, diced
  • 1/2 cup bell pepper, diced
  • 1 1/2 cups uncooked quinoa, rinsed and drained
  • 1 15 oz can pinto beans
  • 1 cup frozen corn
  • 1 10 oz can diced tomatoes & green chilies
  • 1 28 oz can red enchilada sauce
  • 1 cup water
  • 1/2 cup salsa
  • 1 tsp garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin

Suggested Add-Ins for Serving

  • cheddar cheese, shredded Mexican blend cheese is great too!
  • green onion, chopped
  • cilantro, chopped
  • sour cream to dallop on top of each serving
  • fresh lime wedges and juice
  • crushed corn or tortilla chips
  • saltine crackers

Instructions

  1. Heat a large sized skillet over medium heat. Add olive oil to pan. Cook the turkey meat until almost all the way browned. Add the diced onions and bell peppers. Continue cooking until the turkey is fully cooked and the onions are translucent and the bell peppers have softened. 

  2. Transfer the cooked turkey, onions and bell peppers to the slow cooker. Next add in the uncooked quinoa, pinto beans, corn, diced tomatoes with green chilies, red enchilada sauce, water, garlic, chili powder and cumin to the slow cooker. Mix everything together well. 

  3. Cover the slow cooker and cook on high for 3 hours. When finished, the stew will be very moist, but not soupy. If there is still a lot of liquid after 3 hours, cook for an additional 30 minutes. 

Recipe Notes

Notes

If you are short on time, raw bell pepper and onion can be added directly to the slow cooker, instead of being sautéed with the ground turkey. Either way, the finished product tastes great!