Turkey Chili with Quinoa
Adding quinoa to turkey chili creates a hearty and healthy version of chili. Quinoa goes surprisingly well in chili and can make a turkey chili a little thicker.
Servings: 6
Equipment
- Large pot
- Skillet
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 chopped white or yellow onion
- ½ green pepper, chopped
- 4 cloves garlic
- 1 can kidney beans
- 1 can cannellini beans
- 1 can diced tomatoes
- 1 lb ground turkey
- 1 cup beef stock
- 1 12 oz can of tomato sauce
- ½ cup quinoa
- 2 tablespoons brown sugar
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne
- 1 teaspoon dried oregano
Instructions
- Heat olive oil in a large pot. Dice one white or yellow onion and ½ of a green onion and add to the pan. Sautee until soft, about 4 minutes. Add ¼ teaspoon each of salt and pepper.
- Dice four garlic cloves and add to the mixture. Add one can of kidney beans, one can cannellini beans, and one can of diced tomatoes. Sautee about 2 minutes. Add 1 lb. of ground turkey. Stir the mixture and continue to cook, another 6 minutes until the turkey is no longer pink.
- Add beef stock and one can of tomato sauce, brown sugar, and spices, including chili pepper, cumin, cayenne and dried oregano. Continue to cook on medium low another 5 minutes. Add quinoa and simmer on low another 20 minutes. Add more salt and pepper to taste.
- Serve warm with a side of pita chips or corn bread, or top with cheese and sour cream.