Go Back
Turkey Quinoa Chili
Andre Lewis

Turkey Quinoa Chili

Quinoa thickens this turkey chili while adding tiny pops of texture, but it needs a thorough rinse or the pot can taste bitter. Measure the grain; more is not better. It continues drinking broth after the burner is off, so stop while the chili is still spoonable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs ground turkey
  • 1 cup diced yellow onion
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 15 oz canned black beans drained
  • 1/2 cup dry quinoa rinsed
  • 3 cups low-sodium chicken broth
  • 1 1/4 tsp kosher salt

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the turkey for 6 to 8 minutes until it reaches 165°F.
  2. Add the onion and cook for 5 minutes, then stir in the chili powder and cumin for 30 seconds.
  3. Add the tomatoes, black beans, quinoa, broth and salt and bring the pot to a boil.
  4. Reduce the heat and simmer partly covered for 22 minutes until the quinoa curls open and is tender.
  5. Rest the chili off the heat for 5 minutes and add 1/4 cup water if it has tightened beyond a spoonable consistency.