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Slow Cooker Turkey Chili with Quinoa

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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


  1. In large saucepan, heat oil over medium heat; add turkey, onion, bell pepper, garlic, chili powder and cumin.

  2. Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

  3. 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.

  4. Add broth, tomatoes, beans, salsa and quinoa to slow cooker.

  5. Cover and cook on LOW 4 hours or until chili thickens.

  6. Ladle chili into bowls. Serve with desired toppings.