Turkey & Quinoa Chili
We are always looking for variations on favorite meals that we can lighten up, for less guilt and something more forgiving to the waistline. I love our weeknight chili, with its savory spices and endless toppings, but we try not to eat ground beef too often. Substituting ground chicken or turkey is a great way to cut out some calories without skimping on flavor. The addition of quinoa is a healthy way to stretch portion sizes too. This recipe is very flexible and forgiving, so feel free to make substitutions as needed.
- 1 1/2 pounds ground turkey or chicken
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 2 tablespoons Worcestershire sauce
- 1/2 bottle favorite beer (light beer is not suggested)
- 1 bottle chili sauce
- 1 can diced tomatoes (chili style) OR 1 jar of your favorites salsa
- 1 can chili beans, not drained
- 2 cups prepared (steamed) quinoa, any variety (I used tricolor)
- 1 cup frozen corn, thawed
- salt and pepper, as needed
- toppings (optional): shredded cheese, sour cream, diced green onions, chopped fresh cilantro, diced avocado, lime wedges
In a large stock pot or enameled cast iron Dutch oven, brown the ground meat in 1 tablespoon olive oil or vegetable oil, over medium heat. Stir in the chili powder and cumin and cook for five minutes. Stir in the Worcestershire sauce until evaporated 1-2 minutes). Slowly pour in the beer and stir for two minutes before adding the chili sauce, tomatoes and beans. Cover and let simmer for 15 minutes while you prepare the quinoa. Season the quinoa with salt before adding to the pot of chili. Adjust the flavoring with salt and pepper as needed. Stir in the thawed corn just before ladling into individual bowls. Top with shredded cheese, sour cream, and other favorite toppings. We like chopped fresh cilantro, diced avocado and a squeeze of lime. The kids love when we serve it with a side of tortilla chips for scooping!