Turkey Quinoa Chili
Ingredients:
2 TBSP Vegetable Oil
1 Red bell pepper
1 onion
1 lb ground turkey 85/15
1 1/2 tsp salt
2 garlic cloves
2 tsp chili powder
1 tsp cumin
3 cups low-sodium chicen broth
1 TBSP of minced canned chipotle chile in adobo sauce
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto or kidney beans, drained and rinsed
1 14 oz can fire roasted diced tomatoes
1/2 cup corn kernels
1/3 cup quinoa, rinsed
juice from 1 lime, plus wedges for serving
Toppings: shredded cheddar cheese, diced avocado, and sour cream
Directions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the bell pepper and onion and cook until beginning to soften, about 3 minutes.
2. Add the turkey and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the garlic, chili powder, cumin and remaining 1 teaspoon salt and cook until fragrant, about 30 seconds.
3. Add the chicken broth, chipotle, black beans, pinto beans, tomatoes, corn and quinoa to the pot and stir to combine.
4. Bring the chili to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, about 20 minutes. Squeeze in the lime juice and season with salt to taste. Serve topped with cheese and avocado, with lime wedges on the side.
Recipe from https://www.thepioneerwoman.com/food-cooking/recipes/a69810779/turkey-quinoa-chili-recipe/
