Turkey Chili with Quinoa

2 lb. lean ground turkey 

2 T. olive oil

2-4 jalapeno peppers

2 large poblano peppers

1 48-oz. container reduced-sodium chicken broth

2 15-oz. cans Great Northern beans, drained and rinsed

1 15-oz. cans navy beans, drained and rinsed

1 12-oz. bottle of beer

1 c. uncooked quinoa

2 medium yellow onions, diced

5 garlic cloves, minced

3 t. kosher salt

3 t. ground cumin

2 t. dried oregano

Cilantro "Pesto"

Toppings: shredded cheddar cheese, sour cream, lime wedges, sliced avocado, diced red bell peppers, cilantro

Cook turkey in hot oil in a large skillet over high heat, stirring often, 10 minutes or until meat crumbles. Transfer to a 6-qt. slow cooker.

Chop peppers, removing the seeds and membranes. Add to slow cooker. Stir in broth, beans, beer, quinoa, onions, garlic, salt, cumin, and oregano. Cover and cook on LOW for 5-7 hours or until chili thickens. 

Serve with Cilantro "Pesto" and desired toppings.

Serves 8-10. 

Adapted from a Southern Living magazine recipe.