Slow Cooker Turkey Chili with Quinoa and Black Beans

🧂 Ingredients

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 medium onion

  chopped finely
• 1 green bell pepper

  chopped finely
• 1 red bell pepper

  chopped finely
• 3 cloves garlic

  crushed
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 3/4 cup quinoa

  rinsed
• 1 cup salsa
• 2 1/2 cups chicken stock
• 2 cans

  15-ounces black beans, drained and rinsed
• 1 cup corn kernals

  fresh, frozen, or canned
• 1/2 cup fresh cilantro sprigs

Instructions

• 1 Heat oil in a large skillet over medium-high heat. Add ground turkey and saute,
  breaking it up as it cooks; about 3 minutes. Stir in onions, peppers, and garlic
  and cook until the vegetables begin to soften; 2 to 3 minutes. Add the chili
  powder and ground cumin to the skillet and cook for 1 minute more. Transfer to a
  6-quart slow cooker.
• 2 Add the rinsed quinoa, salsa, stock, and black beans to the slow cooker; stir to
  combine. Cover and cook on low for 2 hours and 30 minutes. One hour before the
  chili has finished cooking, add the corn and cook until tender. Season to taste.
• 3 Top quinoa chili with cilantro sprigs, lime, and sour cream if desired.

Nutrition Info