Turkey Chili with Quinoa in a Jar
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 396.2
- Total Fat: 5.9 g
- Cholesterol: 47.0 mg
- Sodium: 1,125.6 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 14.7 g
- Protein: 32.8 g
View full nutritional breakdown of Turkey Chili with Quinoa in a Jar calories by ingredient
Introduction
On the go high protein low fat lunches On the go high protein low fat lunchesNumber of Servings: 6
Ingredients
-
16 oz Ground Turkey - 97% fat free extra lean white turkey
1 medium Onions, raw
3.5 tsp Minced Garlic
1 Can 29 oz red kidney beans
1 Can 14 oz red kidney beans
1 cup dry quinoa
2 14 oz cans of Del Monte Diced Tomatoes, No Salt Added
1 tbsp Chili powder
1 tbsp Cumin Powder
0.5 cup Tomato Paste
2 cup (8 fl oz) Chicken Broth
1 tbsp Sour Cream, reduced fat
1 oz Cheddar or Colby Cheese, Low Fat
6 tbsp chopped Fresh Chives
Tips
For lunch on the go hold on chives, sour cream and chili till able to heat up and then dress your chili when ready to eat
Directions
In a small saucepan bring 2 cups chicken stock to a boil; add 1 cup of quinoa, reduce heat to low and simmer for 15-20 minutes,
or until quinoa is tender and all liquid is absorbed and set aside over cool burner
In a large stockpot brown the ground turkey over medium heat. Add & saute the onion and garlic until soft.
Stir in cumin, chili powder, green chiles, oregano, canned tomatoes, tomato paste and kidney beans; let simmer for 20 minutes and remove from heat to cool down
Layer cooked quinoa evenly in 6 pint size mason jars. Evenly divide the chili over the quinoa. Add a tsp of sour cream on top, followed by chives and a sprinkle of cheddar cheese.
or until quinoa is tender and all liquid is absorbed and set aside over cool burner
In a large stockpot brown the ground turkey over medium heat. Add & saute the onion and garlic until soft.
Stir in cumin, chili powder, green chiles, oregano, canned tomatoes, tomato paste and kidney beans; let simmer for 20 minutes and remove from heat to cool down
Layer cooked quinoa evenly in 6 pint size mason jars. Evenly divide the chili over the quinoa. Add a tsp of sour cream on top, followed by chives and a sprinkle of cheddar cheese.
