Spicy Turkey and Quinoa Chili

Adding healthy quinoa to chili makes it extra hearty and filling. Don't be afraid to make a double batch, as this chili is even better the next day.

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  • Servings: 4 to 6

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 pound ground turkey
  • 1/4 cup red wine
  • 4 cloves garlic, finely minced
  • 1/4 cup Mexican chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon oregano
  • 1/8 to 1/4 teaspoon chili flakes (optional)
  • One 28-ounce can crushed tomatoes
  • 1 tablespoon molasses
  • 1 teaspoon brown sugar
  • 1 teaspoon soy sauce
  • 2 1/2 cups water
  • 1 cup quinoa
  • One 14-ounce can kidney beans
  • One 14-ounce can navy beans
  • 2 cups frozen corn kernels
  • Sea salt
  • Sour cream and chopped cilantro, for garnish

How to make this recipe

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes, or until soft. Add the celery and continue to cook for 2 more minutes. Add the ground turkey and cook, stirring occasionally, until it is no longer pink, about 5 more minutes. Add the red wine and stir.
  2. Add the garlic, Mexican chili powder, coriander, cumin, oregano and optional chili flakes and cook the spices for 1 minute.
  3. Add the crushed tomatoes, molasses, brown sugar and soy sauce and stir until well combined. Bring to a boil and then reduce heat and simmer for 10 minutes.
  4. Add the water and return the pot to a simmer. Stir in the quinoa and cook, covered, for 12 minutes.
  5. Stir in both beans and the corn and heat through, about 3 more minutes. Taste for seasoning and add salt if necessary.
  6. Serve the chili topped with sour cream and chopped cilantro.
Contributed By Photo © Kristen Stevens Published September 2014





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