Photo: Hector Sanchez; Styling: Buffy Hargett Miller 
Hands-on Time
55 Mins
Total Time
7 Hours 10 Mins
Yield
Makes 8 to 10 servings

Healthy and hearty, this quinoa chili will become a family favorite. The recipe calls for a bottle of beer; use your favorite seasonal brew to amp up the flavor. The alcohol will evaporate as the chili simmers in the slow cooker.

How to Make It

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.

Step 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.)

Step 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.

Step 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.

Step 5

Note: This recipe makes a mild chili. For a spicier chili, add pepper seeds to slow cooker.

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