Hi. How was your weekend? I have to admit that I was so incredibly lazy. I literally watched Vampire Diaries on Netflix for over four hours yesterday. Oh and did I mention that my apartment isn’t really unpacked yet from the move? Tony and I attempted to put some things away but apparently I have wayyy too many kitchen appliances and hardly enough cabinet space. I think I need to get a prop table and maybe a cabinet for extra storage. I love when I actually have a reason to visit HomeGoods!
Yeahhhh…. so basically total procrastination over here.
In other news, I’ve been really into making dinners lately. You probably wouldn’t be able to see that judging from all the baked goods I throw at you, but I really love cooking a wonderful meal for friends and/or family.
Last week, I made this healthy turkey quinoa chili for Tony and his family. It’s loaded with protein, fiber and an incredible amount of flavor. Best of all this chili is THICK! If you want you could use it as a chip dip, or pour it over some nachos. I secretly love to make a little chili nacho bowl. Chips on the bottom, chili on the top, plus greek yogurt, avocado, cilantro, etc. SO good.
Another reason that I’m loving this chili is that it makes terrific leftovers. To me, I always think that chili tastes better the next day after the flavors have had a chance to sit and meld together a bit.
You also could probably cook this up in your slow cooker if you’d like to serve it for game day or at a party. You do your thing!
One last quick note, this chili can be spicy if you’d like it to be – just add more chipotle peppers (you can usually find them in the Hispanic section at your local grocer). If you can’t find it, a few dashes of hot sauce would be delicious!
I hope you enjoy this meal. I served mine with my scrumptious Honey Pumpkin Cornbread Muffins.
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More healthy chili recipes you’ll love:
Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
Lentil & Quinoa Chili {vegan & gluten free}
Slow Cooker Salsa Verde Chicken Chickpea Chili
Vegetarian Black Bean Chili-Stuffed Sweet Potatoes
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chipotle Turkey Quinoa Chili
Ingredients
- 1 teaspoon olive oil
- 1 white onion, diced
- 4 cloves garlic
- 2 large carrots, chopped
- 2 red pepper, diced
- 1 1/2 pounds 99% extra lean ground turkey
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 1 - 28 ounce can of crushed tomatoes
- 1 - 8 oz can of tomato sauce
- 2 1/2 cups low-sodium chicken broth, plus more if necessary
- 1 -15 oz can black beans, rinsed and drained
- 1-15 oz can kidney beans, rinsed and drained
- 1 cup uncooked quinoa, rinsed
- 3 tablespoons minced chipotle peppers in adobo sauce
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, carrots and red pepper; saute for 5 minutes or until onions become translucent and garlic is fragrant.
- Add in turkey and cook until meat is no longer pink. Stir in chili powder, cumin, oregano and cinnamon to coat veggies and turkey.
- Add the entire can of tomato sauce and crushed tomatoes to the pot. Next add the black beans, kidney beans, broth, quinoa and minced chipotle peppers.
- Bring to a boil; reduce the heat. Cover and simmer for 15 minutes.
- Remove lid and simmer 30-45 minutes more or until chili has thickened. Add more broth if necessary. Taste and adjust the seasoning if needed.
- Pour chili into bowls and top with yogurt, tortilla chips, avocado or cilantro if desired. Enjoy!
I’ve been making this for years and I still love it. I use 2 white onions, 3 cans of beans, 4 cups of broth, 3 jalapenos, the entire small can of chipotle peppers, and double the turkey! Everything else stays the same. I get 9 large servings at 563 calories per serving. It’s a very nutritious and filling recipe that also freezes well. Thank you so much for this meal staple!
So glad you love this one! It’s great for customizing 🙂
could I freeze this meal ? my toddler loved it and I have lots of leftover would love to save this for future meals
Absolutely! Let it cool completely then store it in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge before reheating 🙂
The flavor is so good! Perfect for a snowy weekend!
So glad you enjoyed it!
Why quinoa???
It adds a delicious boost of protein to the chili!
very into this!
This recipe is amazing thank you!!!
You’re so welcome!
This has quickly become one of mine and my husband’s favorite chilis! Thanks for this recipe!
Cooked this today. Very nice although we don’t get chipotle peppers in adobo sauce here – at least I haven’t found any – so I used chipotle paste. Tastes awesome!
Hi Monique! If i do this in my crock pot do I just add everything uncooked? Also should I do it on low and how long do you think it will take? Looks amazing!
Thanks!
Hi Natalie – you should definitely cook the turkey first and crumble it, then you can add everything else. I would cook it on high for 2-4 hours. You also might want to add some more liquid.
Ohh chilli is definitely better the next day! That’s one of the reasons it’s such an amazing make ahead meal!
Love having it in a bowl with some rice and cilantro! Just the best!
{Teffy’s Perks} X
Lazy weekends are the best!!! This looks like a chili recipe I need to try soon!
Yum! I want to try both the vegetarian and the meat version, as well as the nacho bowl thing. Do you prefer the veggie or turkey version of this?
I love the turkey version, but I enjoy a meaty chili. If you do the nacho thing definitely go with the meat version!
Sounds good! Quinoa is a great way to thicken soups & Chili’s. Thanks!
Looks/ sounds delicious! What are the nutrition facts for this chill, and serving size in cups if you don’t mind my asking? 🙂
Hi Danielle! Sorry about that – I’ve added them now! 🙂