Healthy Turkey Quinoa Chili Recipe

Posted on Sep 17 2017 - 7:37pm by Jamie Sterling

If I can be honest, I hate going to blogs for a recipe and then having to scroll for 10 years until I can find the recipe to quickly print to make for dinner in 10 minutes. So, I’m going to skip the intro, post the recipe below, and just make a few important notes:

  • This is also awesome with lentils, both in addition to or in place of the quinoa. I didn’t have lentils today (Aldi was out – wah!), so this one is just quinoa chili. But, say yes to lentils! Like quinoa, they’re yummy, healthy and are sources of protein and fiber and more feel-good body ingredients.
  • Use whatever spices you like in your chili – I’ve given you my suggestions.
  • Use whatever toppings you like in your chili – feel free to take my suggestions or not!
  • Keep the ground turkey out to make this an awesome Vegetarian Chili recipe!
Healthy Turkey Quinoa Chili Recipe

Cooking in the pot

Turkey Quinoa Chili

Ready to Eat!

 

 

 

 

 

 

 

 

Enjoy this family favorite fall recipe!

Healthy Turkey Quinoa Chili Recipe

Serves 12
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Appetizer, Soup, Starter
Misc Child Friendly, Pre-preparable, Serve Hot
This healthy turkey quinoa chili recipe is a favorite family recipe that lets me sneak healthy protein and vegetables into a favorite kid dish!

Ingredients

  • 2 tablespoons olive oil
  • 1 Medium yellow onion (diced)
  • 3 Medium bell peppers (diced)
  • 6 cloves garlic (minced)
  • 1 can 28 oz crushed tomatoes
  • 1 can diced tomatos and green chilis
  • 2 cans tomato sauce
  • 1 cup quinoa ((I also like to use lentils, but didn't have those for this go-round!))
  • 2 cups water
  • 1 can 14 oz vegetable broth
  • 1/4 cup hot sauce (more or less to taste)
  • 1 heaped teaspoon each of your favorite chili spices. I used: (bay leaves, cumin, red chili powder, a few chili flakes, cayenne pepper, paprika, garlic powder, sea salt, pepper (and maybe a few more things))
  • 2 cans red kidney beans (dark)
  • 1 can black beans
  • 1 can Great Northern or Garbanzo beans
  • 1/2 cup shredded cheddar cheese (for topping)
  • 2 Medium avocados (diced, for topping)
  • other toppings (i.e. sour cream, salsa, )

Directions

Step 1
In skillet, cook ground turkey (add a sprinkle of each of your seasonings to the turkey as it cooks), draining water and setting aside when done.
Step 2
In large pot or Dutch oven, heat olive oil over medium high heat and saute onion and bell peppers for four or so minutes (begin turning translucent). Also add a sprinkle of your seasonings mix to the veggie mix as it's cooking.
Step 3
Add garlic to skillet and saute for another minute or two, adding a little extra oil to avoid anything sticking. Keep stirring well.
Step 4
Add in all cans of tomatoes, 2 cups of water, 1 cup quinoa, veggie broth and hot sauce. Bring to a boil.
Step 5
Add turkey and beans to chili. Mix well and bring down to simmer. Simmer for 15-20 minutes minimum.
Step 6
Once chili is right consistency (can add broth or water if too thick or likewise add more ingredients if too thing), serve and top with choice of toppings (healthier toppings: pickled red onions, avocado diced, pickled jalapenos. Additional topping suggestions: shredded cheddar cheese, sour cream. We make this so it's kid-friendly, so I may add extra spices or hot sauce to the adult plates. Enjoy!

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