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Turkey Quinoa Chili


  • 1 tbs olive oil
  • 1 ½ 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 ½ cup chicken broth


  • 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.