QUINOA TURKEY CHILI

February 6, 2013

This is one of those tried and true weeknight dinners that I absolutely love. It is a lightened up, more veggie feeling chili that I think chili-purists would still approve of. And it is a one-pot-wonder which is my favorite when I do not particularly feel like washing dishes. (Close to always.)

QUINOA TURKEY CHILI from Rachel Schultz

QUINOA TURKEY CHILI
Serves 5-6

1 cup quinoa
2 pounds ground turkey
1 onion, chopped
1 red pepper, chopped
4 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon cinnamon
30 ounces black beans
28 ounces crushed tomatoes
1 zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 tablespoon adobo sauce
1 teaspoon dried oregano
1 cup corn
Cilantro
Salt & pepper

Prepare quinoa according to package instructions. In the base of a stockpot, begin to brown turkey. Add onion, red pepper, garlic, chili powder, cumin, and cinnamon and continue to cook until meat is browned. Add black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, oregano, 1 cup water, and salt & pepper. Cover and simmer for 30 minutes. Stir in corn and prepared quinoa. Serve with cilantro and tortilla chips.

QUINOA TURKEY CHILI
 
Author:
Serves: 5-6
Ingredients
  • 1 cup quinoa
  • 2 pounds ground turkey
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • ½ teaspoon cinnamon
  • 30 ounces black beans
  • 28 ounces crushed tomatoes
  • 1 zucchini, chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 teaspoon dried oregano
  • 1 cup corn
  • Cilantro
  • Salt & pepper
Instructions
  1. Prepare quinoa according to package instructions.
  2. In the base of a stockpot, begin to brown turkey. Add onion, red pepper, garlic, chili powder, cumin, and cinnamon and continue to cook until meat is browned.
  3. Add black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, oregano, 1 cup water, and salt & pepper. Cover and simmer for 30 minutes.
  4. Stir in corn and prepared quinoa. Serve with cilantro and tortilla chips.

Adapted from Taste of Home.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017