Chipotle Turkey Quinoa Chili
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 1 teaspoon olive oil
- 1 white onion, diced
- 4 cloves garlic
- 2 large carrots, chopped
- 2 red pepper, diced
- 1 1/2 pounds 99% extra lean ground turkey
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 1 - 28 ounce can of crushed tomatoes
- 1 - 8 oz can of tomato sauce
- 2 1/2 cups low-sodium chicken broth, plus more if necessary
- 1 -15 oz can black beans, rinsed and drained
- 1-15 oz can kidney beans, rinsed and drained
- 1 cup uncooked quinoa, rinsed
- 3 tablespoons minced chipotle peppers in adobo sauce
- salt and pepper to taste
How would you rate this recipe?
Preparation
Step 1
Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, carrots and red pepper; saute for 5 minutes or until onions become translucent and garlic is fragrant.
Step 2
Add in turkey and cook until meat is no longer pink. Stir in chili powder, cumin, oregano and cinnamon to coat veggies and turkey.
Step 3
Add the entire can of tomato sauce and crushed tomatoes to the pot. Next add the black beans, kidney beans, broth, quinoa and minced chipotle peppers.
Step 4
Bring to a boil; reduce the heat. Cover and simmer for 15 minutes.
Step 5
Remove lid and simmer 30-45 minutes more or until chili has thickened. Add more broth if necessary. Taste and adjust the seasoning if needed.
Step 6
Pour chili into bowls and top with yogurt, tortilla chips, avocado or cilantro if desired. Enjoy!
Step 7
Save recipe for the next time?
