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Slow-Cooker Turkey Chili with Quinoa

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Rate this recipe 4.5/5 (4 Votes)

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
  • Garnishes: shredded Cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers

Details

Preparation

Step 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.

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