Slow Cooker New Mexican Turkey Stew — Winter

When I went back to work full time I was gifted a slow cooker.  I didn’t even open it for a little while, not knowing what exactly to do with it…  Now that the days are cold and dark, and I am working more, the slow cooker is among my go to kitchen tools.  I make this stew with dark turkey meat is more nutritionally dense than white meat (also it is way more flavourful).  I lay off the chiles as my 4 yr old will be eating with me, and he is not a fan of spice.  This is a hearty, grounding, filling, and nutritious meal that can be ready for 5:30 even if I get home not long before.  Thank goodness for modern technology

1 lb fresh ground organicdark turkey meat (can also sub in organic chicken, or black beans)
1 organic yellow onion, diced
4 cloves organic garlic, minced
1 tsp cumin
1 tsp chill powder (hot / mild, to taste)
3 medium organic carrots, chopped
1 organic red pepper, chopped
1 cup roasted organic green chiles (hot / mild, to taste)
1 qt organic chicken / vegetable broth (preferably homemade, see previous Winter post)
Sea salt and fresh cracked black pepper to taste.

For serving
Juice from 1 large juicy lime
2-3 Tbsp fresh chopped cilantro

Brown the ground turkey in a skillet and pour off liquid if any.  Add turkey, and all remaining ingredients to slow cooker, stir to combine.  Cover and cook on high or low according to manufacturer’s instructions until done.

20 min before serving, stir in lime juice and cilantro.  If at all dry, add more broth and heat through.

Serve on a bed of cooked quinoa.

Inspired by Gluten Free Goddess blog