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.Experience: Kristen Stevens has a life-long passion for being in the kitchen. After graduating from an entrepreneurial program at BCIT, she opened an underground restaurant called The Endless Meal Supper Club in Vancouver, Canada, where she welcomed and cooked for guests for over five years.After many recipe requests from the guests at her restaurant, she started a website called The Endless Meal. Over the past 11 years, she has shared over 1,000 recipes. She is the lead recipe creator and manages a small but mighty team of recipe enthusiasts who help run her website.Kristen has also authored a digital cookbook titled Sugar-Free Dinner Recipes as well as contributed recipes to Food & Wine, BuzzFeed, Real Housemoms, and The Recipe Critic. 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