Ingredients
| 1 | vegetable oil |
| 1 | (16-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 | salsa |
| ½ | cup quinoa (uncooked) |
| toppings: chopped avocado, lime wedges, plain yogurt, chopped fresh cilantro, if desired |
Directions
In large saucepan, heat oil over medium heat; add turkey, onion, bell pepper, garlic, chili powder and cumin.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. 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 4 hours or until chili thickens.
Ladle chili into bowls. Serve with desired toppings.
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