CALIFORNIA TURKEY CHILI
Provided by Giada De Laurentiis
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
- To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
- Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
- Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
- Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
- Mix the cilantro and pine nuts into the quinoa.
QUINOA TURKEY CHILI
This heart-healthy turkey quinoa chili is not only tasty, it's a vitamin and protein powerhouse! -Sharon Giljum, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside., Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer. If desired, serve with optional toppings., Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Serve with optional toppings as desired.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 514mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges
TURKEY CHILI QUINOA BOWL RECIPE BY TASTY
Here's what you need: olive oil, ground turkey, scallion, large carrots, sweet potato, red bell pepper, diced tomato, McCormick® Chili Seasoning Mix, vegetable broth, kosher salt, great northern or cannellini beans, shredded red cabbage, apple cider vinegar, kosher salt, ripe avocado, fresh cilantro leaves, plain greek yogurt, lime, kosher salt, quinoa, fresh cilantro
Provided by Mykee Del Mundo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the turkey and white and light green scallion parts, and cook until the meat is lightly browned, about 5 minutes. Transfer the turkey to a medium bowl.
- Heat the remaining 2 tablespoons of olive oil in the same pot over medium-high heat. When the oil is shimmering, add the carrots, sweet potato, and red bell pepper. Cook, stirring frequently, until beginning to soften, about 5 minutes.
- Add the diced tomatoes, McCormick® Chili Seasoning Mix, chicken broth, ground turkey, and salt. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened slightly, about 10 minutes. Add the beans and cook, stirring occasionally, until warmed through, about 5 minutes longer.
- Meanwhile, make the seasoned cabbage: In a medium bowl, combine the cabbage, apple cider vinegar, and salt. Toss with tongs.
- Make the avocado lime crema: In a blender or food processor, combine the avocado, cilantro, yogurt, lime juice, and salt. Blend until smooth.
- Divide the quinoa between 4 bowls. Spoon the turkey chili over the quinoa, then top with a dollop of avocado lime crema, a pile of seasoned cabbage, the dark green scallion parts, and cilantro.
- Enjoy!
Nutrition Facts : Calories 1296 calories, Carbohydrate 132 grams, Fat 87 grams, Fiber 20 grams, Protein 46 grams, Sugar 21 grams
TURKEY, BEAN AND QUINOA CHILI WITH CRISPY TORTILLA STRIPS
This recipe is sponsored by Target. Ground turkey gets a boost from chickpeas and quinoa in this comforting chili. A combination of ground cumin and chili powder gives it classic flavor and aroma. Topped with finely grated Parmesan, sliced jalapeño and crispy homemade tortilla strips, this dish is sure to be a winner.
Provided by Justin Chapple
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F. Bring a medium saucepan filled two-thirds full of water to a boil. Stir in the quinoa and a small handful of salt. Adjust the heat and simmer 10 minutes. Drain and return the quinoa to the saucepan.
- Meanwhile, in a large saucepan, heat 1/4 cup of the oil until shimmering. Add the turkey and a generous pinch each of salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is almost cooked through and starts to brown, 5 to 7 minutes. Add the onion, bell pepper, minced jalapeño, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes; reduce the heat if the ingredients brown too quickly.
- Meanwhile, toss the tortilla strips with the remaining 1 1/2 tablespoons oil on a large rimmed baking sheet. Spread the strips in an even layer and bake until browned and crisp, about 8 minutes. Sprinkle with salt and let cool.
- Add the chili powder and cumin to the saucepan with the turkey and continue to cook, stirring, until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the chickpeas and cooked quinoa and simmer until thickened slightly, 3 to 5 minutes. Taste the chili and season with salt and pepper.
- Ladle the chili into bowls and top with the crispy tortilla strips, sliced jalapeño, Parmesan and cilantro.
QUINOA CHILI
A super delicious chili which can be made vegetarian by excluding the ground beef. With its unique texture and sweet savory flavor with a hint of spice, this recipe will have your friends asking for seconds!
Provided by Gingerbreadgirlz
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 8
Number Of Ingredients 19
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
- Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
- Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 52.8 g, Cholesterol 44.9 mg, Fat 11.5 g, Fiber 14.8 g, Protein 27.5 g, SaturatedFat 3.4 g, Sodium 704.6 mg, Sugar 2.8 g
QUINOA, BEAN, AND GROUND TURKEY CHILI
Ground turkey chili with quinoa is great for chili dogs, nachos, or just in a bowl.
Provided by Michelle Colón Snyder
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h6m
Yield 8
Number Of Ingredients 19
Steps:
- Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
- Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 43.5 g, Cholesterol 45.9 mg, Fat 8.4 g, Fiber 11.6 g, Protein 22.9 g, SaturatedFat 2.4 g, Sodium 888.8 mg, Sugar 6.8 g
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GROUND TURKEY CHILI WITH QUINOA | READY SET EAT
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- Spray large saucepan with cooking spray. Heat over medium-high heat. Add turkey, onion and pepper; cook 5 to 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally.
- Stir in broth and quinoa. Bring to a boil. Cover, reduce heat and simmer 15 minutes or until quinoa is tender.
- Stir in beans, undrained tomatoes, tomato sauce, corn and seasoning mix; simmer uncovered 15 minutes more, stirring occasionally. Top each serving evenly with avocado and cheese.
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- Heat the vegetable oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes, or until soft. Add the celery and continue to cook for 2 more minutes. Add the ground turkey and cook, stirring occasionally, until it is no longer pink, about 5 more minutes. Add the red wine and stir.
- Add the garlic, Mexican chili powder, coriander, cumin, oregano and optional chili flakes and cook the spices for 1 minute.
- Add the crushed tomatoes, molasses, brown sugar and soy sauce and stir until well combined. Bring to a boil and then reduce heat and simmer for 10 minutes.
- Add the water and return the pot to a simmer. Stir in the quinoa and cook, covered, for 12 minutes.
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- Meanwhile, heat olive oil in a large pot or Dutch oven over medium heat, then add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, stir, and cook 1 minute. Add turkey, chili powder, cumin, salt, black pepper, tomato paste, and chipotle peppers. Cook 8 to 10 minutes, stirring occasionally and breaking the turkey up into crumbles as it cooks.
- Stir in canned tomatoes and broth (start with 2 cups). Add bell peppers. Stir. Bring to a simmer and cook (with cover ajar) for 15 minutes.
- Add sweet potato and black beans, stirring in, and cook (with cover ajar) for about 15 to 20 minutes or until sweet potato is tender.
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