This is a pretty standard turkey chili recipe except for the addition of quinoa, which adds both protein and thickness. While some people make turkey chili for health benefits, the great news is that it’s simply a delicious soup. This recipe is perfect for a cold weeknight day when you need something warm!
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Skip ahead:
0:00 Intro
0:42 Browning the turkey
1:00 Preparing the vegetables
2:08 Adding the spices
3:12 Adding the liquids
4:12 Tasting the soup
INGREDIENTS
– 1 lb ground turkey
– 1 onion, diced
– 2 bell peppers, diced
– 1 1/2 tsp salt
– 1 tbsp chili powder
– 1 tsp dried oregano
– 1/2 tsp cumin
– 2 bay leaves
– 2 15-oz cans red kidney beans, drained and rinsed
– 2 15-oz cans fire-roasted diced tomatoes
– 4 cups tomato juice or puree
– 1 1/2 cups chicken stock
– 3/4 cup quinoa
INSTRUCTIONS
– Heat 1 tbsp oil in a 6-quart stockpot over medium heat. Brown the ground turkey, breaking it into small bite-size pieces, 8 minutes.
– Add the onion and the bell peppers and allow them to soften, 6 minutes. Add the salt, chili powder, oregano, cumin, and bay leaves. Stir to combine.
– Pour in the kidney beans, diced tomatoes, tomato juice, chicken stock, and quinoa. Stir and bring the soup to a boil. Reduce the heat to a simmer and cover the soup. Simmer until the quinoa is soft, 20-30 minutes. Remove the bay leaves, then serve.