- 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
- 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.
- 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.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 9 servings (2-1/4 quarts).
Reviews for Quinoa Turkey Chili
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"I make this recipe for new mamas. There's so many nutrients packed in! Personally, I think it could use more kick, but that's simple to add individually at serving time."
"I've made this recipe several times, and it's always well-liked. The recipe makes quite a lot, but it freezes well. I like to use one can of kidney beans and one of black beans, instead of two cans of black beans called for. I also just leave out the "adobo" stuff since I don't know what that is and don't care to go out and find it, and it's still very flavorful and excellent.I also leave out the corn. I put in chopped celery instead (less starchy and zero calories). I also throw in a handful of chopped kale, because why not? I like things hot and spicy, so I also add jalapeño peppers and extra chili powder. Make sure to use organic zucchini and red pepper -- those are on the Dirty Dozen list! ;-)If you want even more protein (and flavor), add some chopped ham or turkey deli meat along with the ground turkey."
"We like spicy food at our house so this was excellent. I realized that I didnt have enough tomatoes so I added rotel and I just skipped the corn all together. It was still yummy. I think I will make this again!"
"I hate to be the Debbie Downer among all the excellent reviews, but I didn't love this. Out of fear of it being too spicy, I only added half a chipotle pepper, and a tsp of the sauce, since I have to feed my young son. I found it "ok" but I won't go out of my way to make it again. It makes so much. But it sure was simple to throw together."
"This chili was excellent. It had just enough bite to satisfy the husbands liking for spicy foods and still not too spicy for my sensitive tongue. Also it is very colorful. I will definitely make this again"