Chipotle Turkey Quinoa Chili
Delicious, healthy Chipotle Turkey Quinoa Chili packed with lean ground turkey, black beans, kidney beans and spices. Great for a crowd!
Servings 8 servings
Calories 344cal
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!
Notes
TO MAKE VEGETARIAN: Replace turkey with another can of black or kidney beans and use vegetarian broth.
Nutrition
Serving: 1g | Calories: 344cal | Carbohydrates: 46g | Protein: 31.2g | Fat: 3.5g | Fiber: 10.1g | Sugar: 8.1g