This hearty chili is packed with lean ground turkey, protein-rich quinoa, and a variety of beans for a satisfying and nutritious meal. It’s perfect for warming up on a cozy evening or meal prepping for the week ahead.
Prep Time15 min
Cook Time51 min
Total Time1 hr 6 min
Difficulty
Hard
Cooking Tips You Should Know
Brown the ground turkey thoroughly to develop a rich flavor.
Rinse the quinoa well before cooking to remove its natural bitterness.
Let the chili simmer slowly to allow the flavors to meld together.
Ingredients
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Why This Recipe Is So Enjoyable
A nutritious and hearty meal that combines lean protein with fiber-rich quinoa and beans. It’s packed with flavor and perfect for a comforting dinner any time of year. Plus, it’s easy to customize with your favorite spices or toppings.
Step 1
Warm some ghee in a Dutch oven over medium heat. Toss in the ground turkey, chopped onion, garlic, and a pinch of black pepper. Cook everything together, stirring occasionally, until the turkey is nicely browned—this usually takes about 6 minutes. Once browned, drain off any excess fat.
Step 2
Add the diced tomatoes, tomato paste, chopped celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and a bit of salt to the pot. Give it all a good stir to combine those flavors.
Step 3
Pour in the broth along with the black beans and kidney beans, then stir everything together again. Finally, add the quinoa. Turn the heat up just enough to bring the chili to a boil, then lower the heat and let it simmer gently. Cook it until the quinoa is tender and the chili has thickened nicely, which should take about 40 minutes.
26
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Ideas For Family Meals
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese. Fresh cilantro and sliced avocado make great toppings. Pair with warm cornbread or tortilla chips for a complete meal.
Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and enjoy within 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
Frequently Asked Questions
Can I use ground beef instead of ground turkey?
Yes, ground beef can be used as a substitute, but it may increase the fat content and change the flavor slightly.
Do I need to rinse the beans before adding them?
Yes, rinsing canned beans helps remove excess salt and any canning liquid for better taste and texture.
Can I use chicken broth instead of vegetable broth?
Absolutely, chicken broth works well and will add a richer flavor.
How spicy is the chili with 2 tablespoons of chili powder?
It has a mild to medium heat, but you can adjust the chili powder to your taste preference.
Is it necessary to drain the fat after browning the turkey?
Draining excess fat helps reduce greasiness, but you can leave some if you prefer a richer texture.
Can I prepare this recipe in a slow cooker?
Yes, brown the turkey and onions first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
What can I use if I don’t have quinoa?
You can substitute with brown rice or barley, but cooking times may vary.
How do I store leftovers and how long will they keep?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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