Turkey Quinoa Chili

Ingredients

​Protein & Grains
​1 lb (450g) Ground turkey (93/7 lean works best)
​¾ cup Uncooked quinoa (rinsed)
​Produce
​1 medium Yellow onion (diced)
​1 large Bell pepper (red or green, diced)
​3 cloves Garlic (minced)
​1 cup Frozen corn kernels (optional)
​Beans & Canned Goods
​1 can (15 oz / 400g) Black beans (drained and rinsed)
​1 can (15 oz / 400g) Kidney beans or pinto beans (drained and rinsed)
​1 can (28 oz / 800g) Crushed or diced tomatoes
​2 cups Low-sodium chicken or vegetable broth
​Spices & Seasoning
​2 tbsp Chili powder
​1 tbsp Ground cumin
​1 tsp Smoked paprika
​1 tsp Dried oregano
​½ tsp Garlic powder
​½ tsp Onion powder
​1 tsp Salt (adjust to taste)
​¼ tsp Black pepper
​1 tbsp Olive oil

​Instructions

​1. Brown the Turkey
​Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
​Add the ground turkey and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned and cooked through.

​2. Sauté Aromatics
​Add the diced onion and bell pepper to the pot. Cook for about 4–5 minutes until softened.
​Stir in the minced garlic and cook for another 1 minute until fragrant.

​3. Add Spices & Liquids
​Stir in the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Stir well for about 30 seconds to toast the spices.
​Add the crushed tomatoes, chicken broth, drained beans, corn, and rinsed quinoa. Stir everything together until thoroughly combined.

​4. Simmer
​Bring the mixture to a boil.
​Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20–25 minutes (stirring occasionally so the quinoa doesn’t stick to the bottom).

​The chili is ready when the quinoa is tender and cooked through, and the chili has thickened to your liking.

​Topping Ideas
​Customize your bowl with your favorite toppings:
​Shredded cheddar or Monterey Jack cheese
​Fresh cilantro (chopped)
​Sliced avocado or guacamole
​Sour cream or Greek yogurt
​Sliced jalapeños for extra heat
​Tortilla chips or lime wedges
​Tips & Storage

​Thickness Control: If you prefer a soupier chili, add an extra ½ cup of broth. If you prefer it thicker, uncover the pot for the last 5 minutes of simmering.

​Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
​Freezing: This chili freezes exceptionally well! Allow it to cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.