Is there ever a wrong time for chili? It’s my go-to portable, take to work, make my neighbors weep, must have lunch for those random days when nothing else is going to hit the spot.

A warm bowl of chili loaded with goodness. And yes, I am going to throw some of that avocado in ;)

Is there ever a wrong time for chili? I mean, seriously. It’s my go-to portable, take to work, make my neighbors weep, must have lunch for those random days when nothing else is going to hit the spot. And this turkey quinoa chili is even borderline healthy in so many ways it’s almost too hippy to be on this blog. But, I make exceptions every now and then. Spice up a big batch of Turkey Quinoa Chili as needed for your tastebuds and save in to go containers for lunch all week. And feel good doing it.

Now, go hug a tree.

Turkey Quinoa Chili | Kita Roberts GirlCarnivore.com

Want more chili inspiration? Try some of my favorite recipes

If you’ve tried my Turkey Quinoa Chili or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW MEon Instagram @girlcarnivore as well as on  Twitter and Facebook.

Turkey Quinoa Chili

5 from 1 vote

Ingredients  

  • 1 tbs olive oil
  • 1 1/2 lbs ground turkey
  • 1 onion minced
  • 3 garlic cloves minced
  • 1 tbs chili powder
  • 1 tbs cumin
  • 1 tbs oregano
  • salt and pepper
  • 14.5 oz can fire roasted diced tomatoes
  • 15 oz can black beans drained and rinsed
  • 1 cup chopped mushrooms
  • 1 to 2 teas Tabasco sauce
  • 1 cup chopped sweet potato
  • 1 cup quinoa
  • 1 1/2 cup chicken broth

Instructions 

  • In a Dutch oven over medium heat, swirl the olive oil to coat the pan. Cook the ground turkey, chopping as needed, to brown on all sides.
  • Stir in the onion and cook 5 minutes longer. Add the garlic and cook until fragrant, about 30 seconds. Add the chili powder, cumin, oregano, salt and pepper, and cook 30 seconds longer.
  • Stir in the tomatoes, beans, mushrooms, Tabasco sauce, sweet potato, quinoa, and chicken stock. Bring to a boil and then reduce heat to a simmer. Cook, covered for 25 to 30 minutes, until quinoa is cooked through and the chili has thickened. Add more chicken broth if needed.
  • Serve with diced avocado and sour cream, if desired.
Author: Kita Roberts

Bookmark this recipe now!

Save Recipe Bookmark
This heart bowl of Chili is loaded with Turkey, Quinoa, Sweet Potatoes and black beans. Grab a bowl, it's on!

Categories: , , ,

Well, Hey, Y’all.

Kita is an award-winning recipe developer, world-traveled professional photographer, journalist – and the lead creative force, aka “meat maven,” behind Girl Carnivore®

An authority on all things meat, Kita launched GirlCarnivore in early 2013, has gone through education with the National Cattleman’s Beef Association and Certified Angus Beef, the National Pork Board, hands-on butchery demos, and visited ranchers and farmers from coast to coast to better learn and understand American foodways.

Learn more about GirlCarnivore

Comments

  1. That sounds awesome! I love turkey chili, I actually prefer it. I think you can manipulate the flavors more 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating