I found this recipe for quinoa and red pepper chili in the Go Red for Women Cookbook. I loved the idea of adding quinoa to chili. My experience with making chili from scratch was buying a mix and adding in the beans and meat. I was pretty excited about trying this recipe and seeing how it compared to the ol’ mix.
I prefer my chili with some meat, not that vegetarian chili isn’t tasty. I added ground turkey to keep it on the healthy side, along with black beans and corn. Honestly, compared to the mix, this was much better. There was a good balance between stuff and spices. The mix, I felt, was always heavy on the spices and not in the “oh, my mouth is on fire” way. The Turkey Quinoa Chili wasn’t too hot, but had a nice kick to it.
I topped the chili with sour cream, shredded cheddar cheese and fresh cilantro and served with a piece of Glutino Yankee Cornbread. I actually had some cornbread frozen and pulled a few pieces out for dinner. I reheated in the microwave for about 15-30 seconds. The cornbread was still tasty and it was only a little bit more crumbly than when I first baked it. It was enough to notice, but not falling apart and impossible to eat.
Tidbit | Suggested Topping: a dollop of sour cream, shredded cheddar cheese, chopped green onions, chopped red onion or chopped fresh cilantro.
- 2 teaspoons olive oil
- 1 medium red onion, chopped
- 1 teaspoon garlic, minced
- 1 pound ground turkey, lean or extra lean
- 1 15-ounce can black beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 1 cup frozen corn
- 1 ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon chipotle pepper
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- dash of cinnamon
- ¼ cup uncooked quinoa, rinsed and drained
- 2 medium jalapeño peppers, seeded and chopped
- 5 cups chicken broth
- Heat oil over medium-high heat in large saucepan.
- Sauté onion and garlic until tender.
- Add turkey and cook until evenly brown.
- Add bean, tomatoes, corn, spices, quinoa, pepper and broth to saucepan.
- Mix until fully combined.
- Bring to a simmer over medium high heat.
- Reduce heat to low and simmer for 35 minutes covered.
- Serve with favorite toppings.
Thicken chill: Stir in 2-3 tablespoons of corn flour or masa harina. Turn heat up to medium-high and bring to boil. Serve.