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.