Slow-Cooker Turkey Chili with Quinoa

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.