Total Time
4 Hours 20 Minutes
Serving Size
6 Servings
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
3/4
cup salsa
1/2
cup quinoa (uncooked)
toppings: chopped avocado, lime wedges, plain yogurt, chopped fresh cilantro, if desired
1
In large saucepan, heat oil over medium heat; add turkey, onion, bell pepper, garlic, chili powder and cumin.
2
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
3
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Transfer to slow cooker.
4
Add broth, tomatoes, beans, salsa and quinoa to slow cooker.
5
Cover and cook on LOW 4 hours or until chili thickens.
6
Ladle chili into bowls. Serve with desired toppings.
Calories
340
Protein
27g
Carbohydrates
40g
Fiber
9g
Sugars
7g
Fat
9g
Cholesterol
55mg
Sodium
690mg
Saturated Fat
2.5g