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Quinoa Turkey Chili

 Quinoa Turkey Chili
This heart-healthy chili is not only tasty, it's a vitamin and protein powerhouse! —Sharon Giljum, San Diego, California
9 ServingsPrep: 40 min. Cook: 35 min.

Ingredients

  • 1 cup quinoa, rinsed
  • 3-1/2 cups water, divided
  • 1/2 pound lean ground turkey
  • 1 large sweet onion, chopped
  • 1 medium sweet red pepper, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 1 medium zucchini, chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen corn, thawed
  • 1/4 cup minced fresh cilantro

Directions

  • In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce
  • heat; cover and simmer for 12-15 minutes or until water is absorbed.
  • Remove from the heat; fluff with a fork and set aside.

2 of 2

Quinoa Turkey Chili (continued)

Directions (continued)

  • Meanwhile, in a large saucepan coated with cooking spray, cook the
  • turkey, onion, red pepper and garlic over medium heat until meat is
  • no longer pink and vegetables are tender; drain. Stir in the chili
  • powder, cumin and cinnamon; cook 2 minutes longer.
  • Add the black beans, tomatoes, zucchini, chipotle pepper, adobo
  • sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to
  • a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn
  • and quinoa; heat through. Discard bay leaf; stir in cilantro. Yield:
  • 9 servings (2-1/4 quarts).
Nutritional Facts: 1 cup equals 264 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 514 mg sodium, 43 g carbohydrate, 9 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.