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Optional, in a cast iron skillet heat oil to medium heat. Sauté carrots, celery, and onions in oil until onions are translucent. Add garlic for one minute, stirring carefully to avoid burning.
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Add (sautéed) vegetables to the crock-pot.
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Rinse quinoa, and add to the crock-pot along with the 2 cups broth, shredded turkey, kidney beans, black beans, corn, chiles, diced tomatoes, tomato sauce and sugar.
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Cover, and cook on low for 6-8 hours or on high for 3-4 hours.
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In the last hour of cooking stir in the chili powder, cumin, paprika, Cayenne pepper, ground coriander, salt, and pepper to taste.
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If the chili is too thick, add additional broth or water.
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Serve and garnish with cilantro.