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.
More healthy chili recipes you’ll love:
Chipotle Turkey Quinoa Chili
- 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
- 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!
TO MAKE VEGETARIAN: Replace turkey with another can of black or kidney beans and use vegetarian broth.