Food and Recipes Slow Cooker Recipes Slow-Cooker Turkey Chili with Quinoa Be the first to rate & review! 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on October 10, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Hands On Time: 55 mins Total Time: 7 hrs 10 mins Yield: 8 to 10 servings Ingredients 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 Directions 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. 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.) 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. Stir in broth and next 9 ingredients. Cover and cook on LOW 6 to 7 hours or until chili thickens. Note: This recipe makes a mild chili. For a spicier chili, add pepper seeds to slow cooker. Rate it Print