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Slow Cooker Turkey Chili with Quinoa

Slow Cooker Turkey Chili with Quinoa

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servings Makes 6 servings 6
preparation time PREP 20 minutes
total time TOTAL More than 1 hour

Ingredients

  • 1 tablespoon vegetable oil
  • 1 (16-ounce) package JENNIE-O® Lean Ground Turkey
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 3 cups low-sodium chicken broth
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (16-ounce) can white navy beans, drained and rinsed
  • ¾ cup salsa
  • ½ cup quinoa (uncooked)
  • toppings: chopped avocado, lime wedges, plain yogurt, chopped fresh cilantro, if desired

Directions

  1. In large saucepan, heat oil over medium heat; add turkey, onion, bell pepper, garlic, chili powder and cumin. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Transfer to slow cooker.
  2. Add broth, tomatoes, beans, salsa and quinoa to slow cooker. Cover and cook on LOW 4 hours or until chili thickens.
  3. Ladle chili into bowls. Serve with desired toppings.

RECIPE NUTRITION INFORMATION

Per Serving

Calories340

Protein27g

Carbohydrates40g

Fiber9g

Sugars7g

Fat9g

Cholesterol55mg

Sodium690mg

Saturated Fat2.5g

MADE WITH

Lean Ground Turkey

Lean Ground Turkey

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Slow Cooker Turkey Chili with Quinoa