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Slow-Cooker Turkey Chili with Quinoa

Photo: Hector Sanchez; Styling: Buffy Hargett Miller


Hands-on time 55 mins
Total time 7 hrs, 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.


  • 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

How to Make It

  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.

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