Slow cooker root vegetable stew

This hearty stew is great for a warm evening at home with your family.

Prep Time20 minutes

Cook Time6 hours

Total Time6 hours 20 minutes

Course: Soup, Dinner

American Cuisine

Keywords: Slow cooker, dairy-free, gluten-free

Servings: 6 people

Calories: 272kcal


  • One pound of lean ground turkey, about 93% lean (optional lean ground chicken/beef).
  • One small sweet onion
  • One carrot diced
  • One sweet potato diced
  • One turnip diced
  • One red beet, or golden, diced
  • 14 1/2 ounces can diced tomatoes
  • 6 ounces tomato paste can
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon black pepper
  • One teaspoon sea salt or kosher
  • 1/2 teaspoon crushed red pepper flakes
  • One cup of tomato juice and vegetable juice (carrot juice) make a great alternative!
  • Three cups water (use 2 1/2 cups) for a thicker chili.
  • 1 cup quinoa cooked


  • On medium heat, cook the turkey and onion in a large skillet. Break up into small pieces. Cook until the turkey is no longer pink. Drain the fat and discard.
  • Cook the meat and other ingredients in a slow cooker for 6-8 hours or until vegetables are tender. A slow cooker of 4-6 quarts is recommended.
  • Mix in the cooked quinoa, and serve!


Calories: 272kcalSmartPoints (Freestyle: 6

SmartPoints (Freestyle: 6