Turkey and Quinoa Chili
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 265.1
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 729.9 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 12.2 g
- Protein: 15.8 g
View full nutritional breakdown of Turkey and Quinoa Chili calories by ingredient
Introduction
A healthy, veggie- and quinoa-filled version of a classic. A healthy, veggie- and quinoa-filled version of a classic.Number of Servings: 12
Ingredients
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1/2 cup quinoa
3/4 cup water
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 orange bell pepper, chopped
1 zucchini, chopped
1 pound ground turkey
1/2 teaspoon cinnamon
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
28 ounce can crushed tomatoes
15 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
One 15 ounce can red beans, drained and rinsed
Directions
In a small saucepan bring 3/4 cup water to boil; add quinoa, reduce heat to low and simmer for 15-20 minutes, or until quinoa is tender and all water is absorbed. (The little ‘tail’ should be showing on each grain.) Set aside.
In a large stockpot heat the olive oil over medium heat. Saute onion and garlic until soft. Stir in zucchini and pepper and cook for 5 minutes. Add ground turkey and break up into chunks. Cook until no longer pink, but not cooked completely through.
Stir in cinnamon, chili powder, cumin, chili powder/mix, oregano, cocoa powder, tomatoes, chicken broth, and beans; simmer for 20 minutes.
Add the quinoa and simmer for an additional 5 minutes. Makes 10-12 servings, about 1 cup each.
Adapted from eatingwelllivingthin.wordpress.com
Number of Servings: 12
Recipe submitted by SparkPeople user DETERMINED88.
In a large stockpot heat the olive oil over medium heat. Saute onion and garlic until soft. Stir in zucchini and pepper and cook for 5 minutes. Add ground turkey and break up into chunks. Cook until no longer pink, but not cooked completely through.
Stir in cinnamon, chili powder, cumin, chili powder/mix, oregano, cocoa powder, tomatoes, chicken broth, and beans; simmer for 20 minutes.
Add the quinoa and simmer for an additional 5 minutes. Makes 10-12 servings, about 1 cup each.
Adapted from eatingwelllivingthin.wordpress.com
Number of Servings: 12
Recipe submitted by SparkPeople user DETERMINED88.