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Slow-Cooker Turkey Chili with Quinoa

Slow-Cooker Turkey Chili with Quinoa

Serves: 6

Directions

  • In large saucepan, heat oil over medium heat; add turkey, onion, bell pepper, garlic, chili poweder 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.
  • Add broth, tomatoes, beans, salsa and quinoa to slow cooker. Cover and cook on LOW hours or until chili thickens.
  • Ladle chile into bowls. Serve with desired toppings.

Ingredients

1  Tbsp vegetable oil
1  20 ounce package JENNIE-O®Lean Ground Turkey
1  onion chopped
1  bell pepper diced
3  cloves garlic minced
1  Tbsp chili powder
1  Tpsn ground cumin
3  cups low-sodium chicken broth
2  14.5 ounce can 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