turkey quinoa black bean chipotle chili
I grew up around football so much so that for years when The Captain was away traveling I’d put on the Sunday game because the roar of the crowd and sounds of the announcers and game noise makes me feel happy and cozy even if I didn’t really watch it.
Over the years though, I’ve become a Patriots and Dolphins fan – as long as they aren’t playing the Dolphins, because you can take the girl out of New England, but 25+ years later you can’t take away home team pride. I still don’t understand many of the calls, and I’m forever asking questions, but also I’ve developed a crush on Julian Edelman. I love a little guy with a huge heart. Did you see that interview on E60? He’s so likable.
Anyway; I’ll be watching the Super Bowl on Sunday without my Patriots; which is not as fun as last year, but this turkey quinoa black bean chipotle chili makes up for the disappointment.
And, yes, I KNOW it’s a long name for a recipe, but I just couldn’t sacrifice a single descriptor. It has turkey instead of beef – that’s important to know that it’s healthier. Quinoa gives it an extra protein punch. Black beans in chili? You have to love it. Chipotle makes it taste all southwestern-y delicious. So there you have it. It’s super healthy and filling so you won’t have any Monday morning guilt after the game. If you happen to want to take it over the top; just add a little cheese. Shall we get on with it?
- 1 lb. ground turkey breast
- 2 TBS olive oil
- 1 yellow onion, chopped
- 5 cloves of garlic, chopped
- 4 C vegetable stock
- 1 can organic black beans, rinsed
- 1 28 oz can chopped tomatoes (I use Pomi)
- 1 C dried quinoa, rinsed
- 1 tsp. cayenne pepper
- 2 tsp. chili powder
- 1 tsp. chipotle powder
- handful of fresh coriander
- sea salt & pepper
- nonfat greek yogurt
- avocado (for topping)
- In a stockpot over medium heat, heat olive oil.
- Add onions & garlic until soft.
- Add turkey to pot & brown. Season with @ 1 tsp salt & ½ tsp pepper
- Add 2 C vegetable stock & remaining ingredients.
- Simmer slowly until quinoa is cooked and chili has thickened; up to 3 hours. Check for seasonings and adjust to taste.
- To serve: top with a dollop of greek yogurt, fresh cilantro, and sliced avocado if desired
- Alternate preparation: sauté onion, garlic & turkey in a frypan, and then add it and the rest of the ingredients to a slow cooker and cook on low for 2-4 hours or until thickened and the quinoa is cooked.