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
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
Sour cream and chopped cilantro, for garnish
How to Make It
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.
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