Turkey Quinoa Chili
This is the perfect recipe to break out in the early stages of spring when it’s still chilly outside, but you find yourself wanting to refresh the same old comfort-food recipes you’ve been using all winter. When it comes to classic recipes, sometime all you need to do is tweak a few ingredients to make it seem completely new. That’s what I did here when I wanted to change up the same old chili that I have been making the last few winters. I started writing down all the ingredients I would like to add in this new spring time chili, and it turned out to be anything but average. Adding the quinoa to the base, and topping each bowl with avocado, still makes this refreshing recipe seem hearty and comforting.
Make it gluten free: This recipe is already gluten free!
INGREDIENTS
- 1 cup of cooked quinoa (1/2 cup uncooked)
- 1 lb. ground turkey
- 3 tablespoons of olive oil
- 1 medium sweet onion - diced
- 1 green pepper – diced
- 2 large carrots - diced
- 2 (14.5 oz.) cans of seasoned diced tomatoes
- 1 (29 oz.) can of tomato sauce
- ½ cup of chicken broth
- 1 (14.5 oz.) can of garbanzo beans – rinsed & drained
- 1 (14.5 oz.) can of black beans – rinsed & drained
- 2 tablespoons of chili powder
- 1 teaspoon of dried oregano
- 1 teaspoon of garlic powder
- 1 ripe avocado
- 1 handful of fresh cilantro
STEPS
1. In a small pot, bring 1 cup of water to boil. Add a ½ cup of uncooked quinoa. Cover the pot and simmer the quinoa for 20 minutes. Once done, set quinoa aside.
2. Heat 1 tablespoon of olive oil in a medium sized pan over medium heat. Add 1 lb. of ground turkey and cook completely. Make sure to break the turkey apart into small pieces and season with salt and pepper. Once done, set aside.
3. In a large pot, heat up 2 tablespoons of olive oil; add the diced onion, green pepper, and carrots. Cook on medium heat until the onion starts becoming translucent, about 6 minutes.
4. Add the 2 cans of seasoned tomatoes, the can of tomato sauce, ½ cup of chicken broth, and the garbanzo & black beans to the pot and mix to combine.
5. Add the 1 lb. of cooked ground turkey to the pot, as well as the chili powder, dried oregano, and garlic powder. Season with salt & pepper to taste and bring the pot to a slow simmer.
6. Simmer the chili for 20 – 25 minutes.
7. Once done, mix in the 1 cup of cooked quinoa to pot of chili.
8. Serve chili into bowls and garnish with avocado and fresh cilantro.
Enjoy!
