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Quinoa Turkey Chili

27 reviews
Total Time
Prep: 40 min. Cook: 35 min.

By Taste Of Home Editorial Team

Recipe by Sharon Giljum, Arlington, Virginia

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on May 30, 2023

This heart-healthy turkey quinoa chili is not only tasty, it's a vitamin and protein powerhouse! —Sharon Giljum, San Diego, California

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Can you freeze Quinoa Turkey Chili?

Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

For more savory and healthy recipes like this one, check out these ground turkey recipes that make going lean taste great!
Test Kitchen Approved

Quinoa Turkey Chili

27 reviews
Prep Time 40 min
Cook Time 35 min
Yield 9 servings (2-1/4 quarts)

Ingredients

  • 1 cup quinoa, rinsed
  • 3-1/2 cups water, divided
  • 1/2 pound lean ground turkey
  • 1 large sweet onion, chopped
  • 1 medium sweet red pepper, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 1 medium zucchini, chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tablespoon adobo sauce
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen corn, thawed
  • 1/4 cup minced fresh cilantro
  • Optional toppings: Cubed avocado, shredded Monterey Jack cheese
Text Ingredients

Directions

  1. In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside.
  2. Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.
  3. Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Serve with toppings as desired.

Nutrition Facts

1 cup: 264 calories, 5g fat (1g saturated fat), 20mg cholesterol, 514mg sodium, 43g carbohydrate (4g sugars, 9g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 2 lean meat.

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