Although fall’s official start date was a few weeks ago, for me the true mark of the season comes with a series of “firsts”: the first apples to appear at the farm stand; the first leaves to turn orangey-red; the first pot of Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans to hit my crock pot. Watch the short, fun recipe video above to see the chili being made (email/RSS subscribers, you’ll need to click here to watch it on my blog), then read on below to learn more about this turkey quinoa chili. I suspect you’ll want it in your own slow cooker by the end of the post!
Making the first chili of the season always feels a bit ceremonious to me. I equate chili with, well, chilly, and until the air rouses me to utter at least a mild “brrrrrr,” I feel it is my duty to summer to postpone the chili-making until I am in need of something hearty to fill my tummy and warm my bones.
We had one such evening a week or so ago, when the air unexpectedly felt crisp and the weatherman uttered the words “wind chill” for the first time in months. The evening happened to coincide with the night I had a big group of girlfriends over for a pumpkin carving party. We took over my entire kitchen, sipped wine, and cracked each other up with our Jack-o-lantern attempts. Personally, I’m grateful to whomever had the forethought to create carving stencils.
Since this Slow Cooker Turkey Quinoa Chili makes a big batch, can be made completely in advance (a serious stress reliever for any dinner party), and is easy to multiply for a crowd, I thought it would be perfect for our night of fall fun. Combined with the cooler fall weather, it turned out to be the perfect cozy meal.