Turkey Quinoa Chili

Turkey Quinoa Chili

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.

Turkey Quinoa Chili

Turkey Quinoa Chili
Author: 
Cook time: 
Total time: 
Serves: 6
 
Inspired by The Go Red for Women Cookbook
Ingredients
  • 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
Instructions
  1. Heat oil over medium-high heat in large saucepan.
  2. Sauté onion and garlic until tender.
  3. Add turkey and cook until evenly brown.
  4. Add bean, tomatoes, corn, spices, quinoa, pepper and broth to saucepan.
  5. Mix until fully combined.
  6. Bring to a simmer over medium high heat.
  7. Reduce heat to low and simmer for 35 minutes covered.
  8. Serve with favorite toppings.
Notes
Suggested Toppings: sour cream, shredded cheddar cheese, green onions, fresh cilantro

Thicken chill: Stir in 2-3 tablespoons of corn flour or masa harina. Turn heat up to medium-high and bring to boil. Serve.
 

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