TURKEY QUINOA CHILI

Hello there! Are we recovered from Thanksgiving food coma? I swear I ate until I passed out. Today is another story though, now we have a bunch of leftovers and my body needs food again. What to do? I’ve got an idea! How about Turkey Quinoa Chili? It’s full of flavor, healthy and very easy. I have respect for all chili recipes out there but I have to be honest, I always leave out the beans. I’d prefer Texas chili which has no beans in it, so pretty much meat stew. ha ha.

Now, my version, this Turkey Quinoa Chili is a healthy version with precooked turkey and I added quinoa for more health benefits. Don’t get me started on quinoa. I’ve been obsessed with it. Quinoa is pronounced “kinwa” or “kinuwa”. It is a grain crop grown primarily for its edible seeds. It is full of benefits, rich source of protein, fiber, vitamin B and minerals. I also added some Rotel diced tomatoes with habaneros for the extra kick. You can just used regular diced tomato if you don’t like spicy food. 

Let’s cook some food!

In a large pot or a Dutch Oven, heat olive oil over medium heat. Once it is hot, add the onion and cook until translucent.

While onion is cooked, rinse quinoa in a strainer under running water for about a minute.

Add shredded turkey and quinoa to the pot.

Add tomato paste, all the spices and brown sugar, stir to mix everything together.

Add the chicken broth and Rotel.

Season with salt and pepper. Lower the heat, let it simmer for 20 minutes. Taste to see if it needs more salt or pepper.

Serve hot with some Mexican cheese on top. Enjoy!

I hope you give this Turkey Quinoa Chili a try. The recipe card is below.

TURKEY QUINOA CHILI

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Mink

Recipe type: Chili

Cuisine: American

Serves: 4

Ingredients

• 2 tablespoons olive oil
• 2 cups shredded cooked turkey
• ½ cup quinoa
• 1 small yellow onion, chopped
• 4 tablespoons tomato paste
• 3 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 tablespoon brown sugar
• 2 cups chicken broth
• 1 can (10 oz.) Rotel diced tomatoes with habaneros
• salt
• pepper
• Mexican cheese for topping

Instructions

1. In a large pot or a Dutch Oven, heat olive oil over medium heat. Once it is hot, add the onion and cook until translucent.
2. While onion is cooked, rinse quinoa in a strainer under running water for about a minute.
3. Add shredded turkey and quinoa to the pot.
4. Add tomato paste, all the spices and brown sugar, stir to mix everything together.
5. Add the chicken broth and Rotel. Season with salt and pepper. Lower the heat, let it simmer for 20 minutes. Taste to see if it needs more salt or pepper.
6. Serve hot with some Mexican cheese on top. Enjoy!

Notes

If you don't like spicy food, use regular diced tomatoes instead of Rotel diced tomatoes with habaneros. Also, you can used cooked chicken instead of turkey.

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