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. Slideshow:  More Chili Recipes 

Spicy Turkey and Quinoa Chili
Photo: © Kristen Stevens
Active Time:
40 mins
Total Time:
50 mins
4 to 6


  • 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


  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.

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