Slow Cooker Turkey Chili with Quinoa
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
1 bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
3 cups low-sodium chicken broth
2 (14.5-ounce) cans diced tomatoes, undrained
1 (16-ounce) can white navy beans, drained and rinsed
¾ cup salsa
½ cup quinoa (uncooked)
toppings: chopped avocado, lime wedges, plain yogurt, chopped fresh cilantro, if desired
1 - In large saucepan, heat oil over medium heat; add turkey, onion, bell pepper, garlic, chili powder 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.
2 - Add broth, tomatoes, beans, salsa and quinoa to slow cooker. Cover and cook on LOW 4 hours or until chili thickens.
3 - Ladle chili into bowls. Serve with desired toppings.
* Always cook to an internal temperature of 165°F
Calories 370 Fat 10g
Protein 31g Cholesterol 70mg
Carbohydrates 40g Sodium 700mg
Fiber 9g Saturated Fat 2.5g