Turkey Black Bean Chili
Turkey Black Bean Chili with quinoa is healthy, easy to make and one you'll crave all fall and winter long! It's low in fat with tons of fiber and protein!
Servings: 8
Ingredients
- 4 tablespoons olive oil divided
- 2 pounds ground turkey white or dark meat
- salt and freshly ground black pepper to taste
- 2 tablespoons chili powder or to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano preferably Mexican oregano
- 1 large onion chopped
- 1 large red bell pepper seeds and membrane removed, chopped
- 2 medium Poblano peppers seeds and membrane removed, chopped
- 1 jalapeno pepper seeded if desired, finely chopped
- 6 cloves garlic chopped
- 6 cups chicken broth
- 1/2 cup quinoa rinsed
- 2 cans (15-ounce each) black beans, drained and rinsed
- 2 cans (14.5-ounce each) tomatoes with green chiles, undrained
- 1 can (15-ounce) crushed tomatoes
- 1/4 cup chopped cilantro
- Grated cheddar cheese
- Sour cream
- Diced avocado
Instructions
- Heat 2 tablespoons olive oil over medium-high heat in a large skillet or saute pan. Add the turkey and brown well, breaking it up as you go until thoroughly cooked through. Drain off any excess liquid or fat.
- Season the turkey with salt, black pepper and sprinkle the spices over the turkey. Stir to coat and set aside.
- Heat remaining 2 tablespoons olive oil over medium-high heat in a large Dutch oven or other heavy soup pot.
- Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.
- Add the red bell pepper, Poblano peppers and jalapeno peppers. Cook 5-6 minutes or until softening.
- Add the garlic and stir cook until fragrant, approximately 15 seconds.
- Transfer the turkey to the Dutch oven along with the chicken broth, quinoa, black beans, diced tomatoes with chiles and crushed tomatoes.
- Bring to a boil, reduce heat to low and simmer 30-45 minutes or until quinoa is cooked and chili has thickened.
- Adjust seasoning with salt, pepper or chili powder as desired.
- Stir in cilantro.
- Serve with grated cheddar cheese, sour cream and diced avocado or any other toppings you desire.
Notes
SUBSTITUTIONS:
- Use kidney or pinto beans in place of black beans.
- Can be made 1-2 days ahead. Cool thoroughly then refrigerate. Can be stored right in the pot (if nonreactive) in the refrigerator.
- Reheat on the stovetop on medium-low until heated through and simmering.
- Cool thoroughly then store in airtight containers in the freezer for 2-3 months.
- Thaw in the refrigerator, then reheat gently in a saucepan on the stovetop until heated through and simmering. Can also be microwaved on medium heat--stir halfway through.
Nutrition
Serving: 1 | Calories: 273kcal | Carbohydrates: 15g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 741mg | Potassium: 744mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1452IU | Vitamin C: 67mg | Calcium: 61mg | Iron: 3mg