4 Hours 20 Minutes
tablespoon vegetable oil
(16-ounce) package JENNIE-O® Lean Ground Turkey
bell pepper, diced
cloves garlic, minced
tablespoon chili powder
tablespoon ground cumin
cups low-sodium chicken broth
(14.5-ounce) cans diced tomatoes, undrained
(16-ounce) can white navy beans, drained and rinsed
cup quinoa (uncooked)
toppings: chopped avocado, lime wedges, plain yogurt, chopped fresh cilantro, if desired
In large saucepan, heat oil over medium heat; add turkey, onion, bell pepper, garlic, chili powder and cumin.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
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.
Add broth, tomatoes, beans, salsa and quinoa to slow cooker.
Cover and cook on LOW 4 hours or until chili thickens.
Ladle chili into bowls. Serve with desired toppings.