Step 1

Heat oil in a large skillet over medium heat.

Step 2

Add the turkey, onion, and garlic and cook until the turkey is browned and the vegetables are softened, crumbling while cooking, about 5 minutes.

Step 3

Add the chili powder, cumin, oregano, Worcestershire sauce, salt, pepper, and cayenne, and mix to combine.

Step 4

Add the tomato paste and stir to combine, then cook until it's beginning to stick to the bottom of the pot, about 3 minutes.

Step 5

Deglaze with the beef broth, scraping any browned bits. Remove from the heat.

Step 6

Transfer the mixture to a slow cooker and add the beans, tomato sauce, diced tomatoes, and quinoa.

Step 7

Cook on low for 4-5 hours or high 2-3, or until the quinoa is cooked.

Step 8

Serve with Greek yogurt and pepitas, if desired.