Turkey and Quinoa Chili

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Yields 6 servings

1/3 cup quinoa
2/3 cup water
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 whole portabella mushrooms, cleaned and diced
1 lb cooked, diced or ground turkey
1 tbsp cumin
2 tbsp chili powder
1 tsp dried oregano
1 (28 oz) can diced tomatoes
1 (15 oz) can chicken broth
1 (15 oz) can beans (red, black or white), drained and rinsed
¼ cup of cornstarch
½ cup of water

For garnishing (optional)
1 avocado sliced
2 tbsp low fat yogurt
2 tbsp low fat cheddar cheese

Bring water to a boil and add quinoa. Reduce heat and simmer quinoa for 15-20 minutes, until water is absorbed. Set aside.

In a large pot, heat the olive oil over medium heat. Add garlic, onion and mushroom sautéing until soft.

Add chili powder, cumin, oregano, turkey, tomatoes, chicken broth, and beans. Simmer for 20 minutes.

Mix cornstarch and water together to make slurry. Add to chili to thicken. Add quinoa and simmer for an additional 5 minutes.

Dish up chili into bowls and garnish with avocado, yogurt and cheese.