Slow-Cooker Turkey Chili with Quinoa

By therman

Southern Living

Ingredients

• 2 pounds lean ground turkey breast
• 2 tablespoons olive oil
• 2-4 jalapeño peppers
• 2 large poblano peppers
• 1 (48-oz.) container reduced-sodium chicken broth
• 2 (15.5-oz.) cans great Northern beans, drained and rinsed
• 2 (15.5-oz.) cans navy beans, drained and rinsed
• 1 (12-oz.) bottle beer
• 1 cup uncooked quinoa
• 2 medium-size yellow onions, diced
• 5 garlic cloves, minced
• 3 teaspoons kosher salt
• 3 teaspoons ground cumin
• 2 teaspoons dried oregano
• Cilantro Sauce
• 1 bunch fresh cilantro (leaves and stems)
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 jalapeño pepper, seeded and chopped
• 1 garlic clove
• 1/4 cup water
• Garnishes: shredded Cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers

Preparation

Step 1

1. Cook turkey in hot oil in a large skillet over high heat, stirring often, 10 minutes or until meat crumbles. Transfer turkey to a 6-qt. slow cooker.
2. Using tongs, char each jalapeño and poblano pepper over gas flame, turning occasionally, about 5 minutes or until skins are totally blackened. (If you don't have a gas cooktop, preheat broiler with oven rack 6 inches from heat. Broil peppers 5 minutes or until blackened, turning occasionally.)
3. Place charred peppers in a bowl, and cover tightly with plastic wrap. Let stand 5 minutes to loosen skins. Peel peppers under running water. Remove and discard seeds and membranes. Dice peppers, and add to slow cooker.
4. Stir in broth and next 9 ingredients. Cover and cook on LOW 6 to 7 hours or until chili thickens. Serve with Cilantro Sauce.
Note: This recipe makes a mild chili. For a spicier chili, add pepper seeds to slow cooker.

Cilantro Sauce
Process cilantro, olive oil, lime juice, jalapeño pepper, garlic clove, and water in a blender until smooth, adding more water, if needed, to reach desired consistency. Add kosher salt to taste. Refrigerate in an airtight container up to 1 week.