Slow-Cooker Turkey Chili With Quinoa

• 2 pounds lean ground turkey breast
• 2 tablespoons olive oil
• 2-4 jalapeno peppers
• 2 large poblano peppers
• 1 (48-oz.) container reduced-sodium chicken broth
• 2 (15.5-oz.) cans great Northern beans, drained and rinsed
• 2 (15.5-oz.) cans navy beans, drained and rinsed
• 1 (12-oz.) bottle beer
• 1 cup uncooked quinoa
• 2 medium-size yellow onions, diced
• 5 garlic cloves, minced
• 3 teaspoons kosher salt
• 3 teaspoons ground cumin
• 2 teaspoons dried oregano
• Garnishes: shredded Cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers

1. 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.
2. Using tongs, char each jalapeno 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.)
3. 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.
4. Stir in broth and next 9 ingredients. Cover and cook on LOW 6 to 7 hours or until chili thickens. Serve with Cilantro Sauce.
5. Note: This recipe makes a mild chili. For a spicier chili, add pepper seeds to slow cooker.

lean ground turkey breast, olive oil, peppers, peppers, chicken broth, great northern beans, navy beans, quinoa, yellow onions, garlic, kosher salt, ground cumin, oregano, cheddar cheese

Taken from www.myrecipes.com/recipe/slow-cooker-turkey-chili-1 (may not work)