Slow-Cooker Turkey Chili with Quinoa

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.

Slow Cooker Turkey Chili with Quinoa
Photo: Hector Sanchez
Hands On Time:
55 mins
Total Time:
7 hrs 10 mins
8 to 10 servings


  • 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

  • 2 (15.5-oz.) cans navy beans, drained and rinsed

  • 1 (12-oz.) bottle beer

  • 1 cup uncooked quinoa

  • 2 medium-size yellow onions, diced

  • 5 garlic cloves, minced

  • 3 teaspoons kosher salt

  • 3 teaspoons ground cumin

  • 2 teaspoons dried oregano

  • Garnishes: cilantro, shredded Cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers


  1. 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.

  2. 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.)

  3. 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.

  4. Stir in broth and next 9 ingredients. Cover and cook on LOW 6 to 7 hours or until chili thickens.

  5. Note: This recipe makes a mild chili. For a spicier chili, add pepper seeds to slow cooker.

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