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Bowl of turkey quinoa chili topped with cilantro and avocado slices.

Turkey Quinoa Chili

A comforting and nutritious chili made with ground turkey, quinoa, and a blend of spices that warms the heart on chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili
  • 2 tablespoons vegetable oil for sautéing; olive oil works as a substitute.
  • 1 cup red bell pepper, diced adds sweetness and color; feel free to swap in green or yellow peppers.
  • 1 cup onion, diced enhances flavor; red onions add a sharper taste.
  • 1 lb. ground turkey the star protein of the dish; chicken or a meat substitute can also work.
  • 1.5 teaspoons kosher salt brings out all the flavors; sea salt can be used as an alternative.
  • 2 cloves garlic, minced for a fragrant kick; garlic powder can also suffice.
  • 2 teaspoons chili powder the spice blend that gives chili its character; smoked paprika can add a different dimension.
  • 1 teaspoon ground cumin adds warmth; coriander could serve as a nice substitute.
  • 2.5 cups low-sodium chicken broth builds the base; vegetable broth is perfect for a vegetarian version.
  • 1 canned chipotle chile in adobo sauce, minced (about 1 tablespoon) for a smoky kick; use red pepper flakes for heat.
  • 15 ounces black beans, drained and rinsed a fiber-packed addition; kidney beans work fine too.
  • 15 ounces pinto beans, drained and rinsed adds creaminess; navy or great northern beans are alternatives.
  • 14 ounces fire-roasted diced tomatoes enhances flavor with depth; regular diced tomatoes are acceptable.
  • ½ cup frozen corn kernels sweetness and texture; fresh or canned corn can be substituted.
  • ⅓ cup quinoa, rinsed provides a nutty flavor; amaranth is a gluten-free option.
  • 1 lime juice of, plus wedges for serving brightens up the chili; lemon juice can substitute.
  • to taste none shredded cheddar cheese and diced avocado for topping; skip cheese for a dairy-free option.

Method
 

Preparation
  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  2. Add the diced bell pepper and onion, cooking until they begin to soften, about 3 minutes.
  3. Introduce the ground turkey, seasoning with ½ teaspoon salt, and break it up as it browns, approximately 4 to 5 minutes.
  4. Stir in the minced garlic, chili powder, cumin, and remaining 1 teaspoon of salt, cooking until fragrant, about 30 seconds.
  5. Add the chicken broth, minced chipotle, black beans, pinto beans, tomatoes, corn, and rinsed quinoa. Stir to combine well.
Cooking
  1. Bring the mixture to a boil, then reduce to a simmer. Cover and cook until the quinoa is tender, about 20 minutes.
  2. Squeeze in the lime juice and adjust salt to taste.
Serving
  1. Serve topped with shredded cheddar cheese and diced avocado, alongside lime wedges.

Notes

For extra depth, brown the ground turkey before adding other ingredients. Allow the chili to cool completely before storing in the refrigerator to preserve freshness. Experiment with extra toppings such as sour cream, diced jalapeños, or fresh cilantro for added flavor.