Quinoa Turkey Chili Recipes

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QUINOA TURKEY CHILI



Quinoa Turkey Chili image

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

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 21

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

Steps:

  • 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., 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. If desired, serve with optional toppings., 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 optional toppings as desired.Freeze option: 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.

Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 514mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

QUINOA, BEAN, AND GROUND TURKEY CHILI



Quinoa, Bean, and Ground Turkey Chili image

Ground turkey chili with quinoa is great for chili dogs, nachos, or just in a bowl.

Provided by Michelle Colón Snyder

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h6m

Yield 8

Number Of Ingredients 19

1 tablespoon ghee
1 pound ground turkey
1 large onion, chopped
5 cloves garlic, minced
¼ teaspoon ground black pepper
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 stalks celery, chopped
2 tablespoons chili powder, or more to taste
1 tablespoon Worcestershire sauce
1 tablespoon ground cumin
1 teaspoon dried oregano
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
Himalayan pink salt to taste
4 cups vegetable broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 cup tri-colored quinoa

Steps:

  • Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
  • Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 43.5 g, Cholesterol 45.9 mg, Fat 8.4 g, Fiber 11.6 g, Protein 22.9 g, SaturatedFat 2.4 g, Sodium 888.8 mg, Sugar 6.8 g

CALIFORNIA TURKEY CHILI



California Turkey Chili image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 25

1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1 1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
1 1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts

Steps:

  • Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
  • To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
  • Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
  • Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
  • Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
  • Mix the cilantro and pine nuts into the quinoa.

QUINOA CHILI



Quinoa Chili image

A super delicious chili which can be made vegetarian by excluding the ground beef. With its unique texture and sweet savory flavor with a hint of spice, this recipe will have your friends asking for seconds!

Provided by Gingerbreadgirlz

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 8

Number Of Ingredients 19

1 cup uncooked quinoa, rinsed
2 cups water
1 pound extra lean ground beef
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 teaspoon dried oregano leaves
1 teaspoon dried parsley
salt and ground black pepper to taste
1 cup frozen corn kernels, thawed
¼ cup chopped fresh cilantro

Steps:

  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
  • Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
  • Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 52.8 g, Cholesterol 44.9 mg, Fat 11.5 g, Fiber 14.8 g, Protein 27.5 g, SaturatedFat 3.4 g, Sodium 704.6 mg, Sugar 2.8 g

TURKEY CHILI QUINOA BOWL RECIPE BY TASTY



Turkey Chili Quinoa Bowl Recipe by Tasty image

Here's what you need: olive oil, ground turkey, scallion, large carrots, sweet potato, red bell pepper, diced tomato, McCormick® Chili Seasoning Mix, vegetable broth, kosher salt, great northern or cannellini beans, shredded red cabbage, apple cider vinegar, kosher salt, ripe avocado, fresh cilantro leaves, plain greek yogurt, lime, kosher salt, quinoa, fresh cilantro

Provided by Mykee Del Mundo

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 21

4 tablespoons olive oil, divided
1 lb ground turkey
1 scallion, thinly sliced, white and light green parts separated from dark green parts
2 large carrots, cut into 1/4 in (6 mm) pieces
1 cup sweet potato, peeled, cut into 1/4 in (6 mm) pieces
1 red bell pepper, seeded and diced
1 can diced tomato
1 packet McCormick® Chili Seasoning Mix
2 cups vegetable broth
1 teaspoon kosher salt
1 can great northern or cannellini beans, drained and rinsed
½ cup shredded red cabbage
1 tablespoon apple cider vinegar
¼ teaspoon kosher salt
1 ripe avocado
2 tablespoons fresh cilantro leaves
¼ cup plain greek yogurt
1 lime, juiced
½ teaspoon kosher salt
2 cups quinoa, cooked
2 tablespoons fresh cilantro

Steps:

  • In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the turkey and white and light green scallion parts, and cook until the meat is lightly browned, about 5 minutes. Transfer the turkey to a medium bowl.
  • Heat the remaining 2 tablespoons of olive oil in the same pot over medium-high heat. When the oil is shimmering, add the carrots, sweet potato, and red bell pepper. Cook, stirring frequently, until beginning to soften, about 5 minutes.
  • Add the diced tomatoes, McCormick® Chili Seasoning Mix, chicken broth, ground turkey, and salt. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened slightly, about 10 minutes. Add the beans and cook, stirring occasionally, until warmed through, about 5 minutes longer.
  • Meanwhile, make the seasoned cabbage: In a medium bowl, combine the cabbage, apple cider vinegar, and salt. Toss with tongs.
  • Make the avocado lime crema: In a blender or food processor, combine the avocado, cilantro, yogurt, lime juice, and salt. Blend until smooth.
  • Divide the quinoa between 4 bowls. Spoon the turkey chili over the quinoa, then top with a dollop of avocado lime crema, a pile of seasoned cabbage, the dark green scallion parts, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 1296 calories, Carbohydrate 132 grams, Fat 87 grams, Fiber 20 grams, Protein 46 grams, Sugar 21 grams

TURKEY, BEAN AND QUINOA CHILI WITH CRISPY TORTILLA STRIPS



Turkey, Bean and Quinoa Chili with Crispy Tortilla Strips image

This recipe is sponsored by Target. Ground turkey gets a boost from chickpeas and quinoa in this comforting chili. A combination of ground cumin and chili powder gives it classic flavor and aroma. Topped with finely grated Parmesan, sliced jalapeño and crispy homemade tortilla strips, this dish is sure to be a winner.

Provided by Justin Chapple

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 cup quinoa
Kosher salt
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 pound ground turkey
Freshly ground black pepper
1 onion, finely chopped
1 bell pepper, any color, stemmed, seeded and diced
2 jalapeños, 1 minced and 1 thinly sliced
4 cloves garlic, minced
6 corn tortillas, halved and cut crosswise into 1/4-inch-wide strips
3 tablespoons chili powder
2 teaspoons ground cumin
One 28-ounce can whole peeled tomatoes, crushed by hand
2 cups low-sodium vegetable broth
Two 15.5-ounce cans chickpeas, such as Good & Gather, rinsed and drained
Finely grated Parmesan, for serving
Cilantro leaves, for serving

Steps:

  • Preheat the oven to 450 degrees F. Bring a medium saucepan filled two-thirds full of water to a boil. Stir in the quinoa and a small handful of salt. Adjust the heat and simmer 10 minutes. Drain and return the quinoa to the saucepan.
  • Meanwhile, in a large saucepan, heat 1/4 cup of the oil until shimmering. Add the turkey and a generous pinch each of salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is almost cooked through and starts to brown, 5 to 7 minutes. Add the onion, bell pepper, minced jalapeño, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes; reduce the heat if the ingredients brown too quickly.
  • Meanwhile, toss the tortilla strips with the remaining 1 1/2 tablespoons oil on a large rimmed baking sheet. Spread the strips in an even layer and bake until browned and crisp, about 8 minutes. Sprinkle with salt and let cool.
  • Add the chili powder and cumin to the saucepan with the turkey and continue to cook, stirring, until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the chickpeas and cooked quinoa and simmer until thickened slightly, 3 to 5 minutes. Taste the chili and season with salt and pepper.
  • Ladle the chili into bowls and top with the crispy tortilla strips, sliced jalapeño, Parmesan and cilantro.

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Estimated Reading Time 6 mins
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SLOW COOKER TURKEY CHILI WITH SWEET POTATOES & QUINOA ...
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From stitchingremnants.com


SLOW COOKER TURKEY QUINOA CHILI WITH BLACK BEANS | MY ...
2020-09-20 Transfer browned turkey to the slow cooker. Mix up ground turkey chili. Add butternut squash, marinara sauce, rinsed black beans, quinoa, broth, chili powder, cumin, and sea salt to slow cooker. Stir to combine. Cook butternut squash and quinoa chili. Cook on high for 2-3 hours or low for 4-5 hours, or until squash is soft and tender.
From myeverydaytable.com


HEALTHY QUINOA TURKEY CHILI RECIPE TUTORIAL - NEWBIETO COOKING
Healthy Quinoa Turkey Chili Recipe Tutorial - NewbieTo Cooking ... Search
From newbieto.com


BEST CALIFORNIA TURKEY CHILI RECIPES | FOOD NETWORK CANADA
2017-04-28 Step 1. Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend.
From foodnetwork.ca


QUINOA TURKEY CHILI RECIPE: HOW TO MAKE IT | TASTE OF HOME
This heart-healthy turkey quinoa chili is not only tasty, it's a vitamin and protein powerhouse! —Sharon Giljum, San Diego, California —Sharon Giljum, San Diego, California Share
From stage.tasteofhome.com


SLOW COOKER TURKEY, QUINOA, AND SWEET POTATO CHILI
2016-01-27 Heat oil in a large skillet. Add onion and garlic and saute until fragrant, about 3 minutes. Add turkey, chili powder and cumin and continue cooking until turkey crumbles and is no longer pink, about 4 minutes. Slow Cook Chili: Combine cooked turkey and all remaining ingredients (through the toppings). Cook on high for 4 hours or low for 6-8 hours.
From inquiringchef.com


TURKEY QUINOA CHILI RECIPE | KITA ROBERTS | GIRL CARNIVORE
2014-06-25 And this turkey quinoa chili is even borderline healthy in so many ways it’s almost too hippy to be on this blog. But, I make exceptions every now and then. Spice up a big batch of Turkey Quinoa Chili as needed for your tastebuds and save in to go containers for lunch all week. And feel good doing it. Now, go hug a tree.
From girlcarnivore.com


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