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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 

September 2014


Credit: © Kristen Stevens

Recipe Summary

50 mins
40 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.