Veggie Soup with Thai and Indian Flavors
◷ 1 hr 10 min
Main CourseReader rated
Chili with Quinoa, Beans, and Ground Turkey
This hearty chili is a delicious and healthy twist on a classic favorite, packed with protein-rich quinoa, beans, and lean ground turkey. It’s perfect for a cozy dinner that’s both satisfying and nutritious.
◷1 hr 6 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Brown Turkey Mixture
Start by heating some ghee in a large pot over medium heat. Toss in the ground turkey, chopped onion, garlic, and a pinch of black pepper. Cook everything together, stirring now and then, until the turkey is nicely browned, which should take about 6 minutes. If there’s any excess fat, drain it off and discard.
2
Add and Stir Spices
Next, add the diced tomatoes, tomato paste, chopped celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and a bit of salt to the pot. Give it all a good stir to mix everything well.
3
Add Broth and Beans
Pour in the broth along with the black beans and kidney beans, then stir again. Add the quinoa and turn up the heat to bring the mixture to a boil.
4
Simmer Quinoa Gently
Once it’s boiling, lower the heat to a gentle simmer. Let it cook, uncovered, for about 40 minutes or until the quinoa is tender and the flavors have melded together. Give it a taste towards the end and adjust the seasoning if you need to.
Why You’ll Love This Recipe
This dish is packed with protein and fiber, making it both filling and nutritious. The combination of quinoa, beans, and ground turkey creates a hearty meal that is perfect for any season. Plus, it’s easy to customize with your favorite spices or vegetables.
Serving Suggestions
Serve with a dollop of sour cream or Greek yogurt and sprinkle with chopped fresh cilantro. Add a side of warm cornbread or tortilla chips for a satisfying meal. A squeeze of lime juice can brighten the flavors right before eating.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it out and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it seems too thick.
