Recipes Spicy Turkey and Quinoa Chili 4.0 (4,873) 1 Review 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. Slideshow: More Chili Recipes By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Kristen Stevens Active Time: 40 mins Total Time: 50 mins Yield: 4 to 6 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 Directions 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. Add the garlic, Mexican chili powder, coriander, cumin, oregano and optional chili flakes and cook the spices for 1 minute. 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. Add the water and return the pot to a simmer. Stir in the quinoa and cook, covered, for 12 minutes. Stir in both beans and the corn and heat through, about 3 more minutes. Taste for seasoning and add salt if necessary. Serve the chili topped with sour cream and chopped cilantro. Rate it Print