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
Garnishes: shredded Cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers
How to Make It
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.
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.)
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.
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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