This heart-healthy chili is not only tasty, but it’s a vitamin and protein powerhouse! Quinoa and beans are a nutritious way to stretch a half pound of turkey.
—SHARON GILJUM ARLINGTON, VA
PREP: 40 MIN. • COOK: 35 MIN. • MAKES: 9 SERVINGS (2 1/4 QUARTS)
1 cup quinoa, rinsed
3 1/2 cups water, divided
1/2 pound lean ground turkey
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 tablespoon adobo sauce
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen corn, thawed
1/4 cup minced fresh cilantro
1. In a large saucepan, bring the quinoa and 2 cups of water to a boil. Reduce the heat; cover and simmer for 12-15 minutes or until the water is absorbed. Remove from the heat; fluff with a fork and set aside.
2. Meanwhile, in a large saucepan coated with cooking spray, cook turkey, onion, red pepper and garlic over medium heat until the meat is no longer pink and the vegetables are tender; drain. Stir in chili powder, cumin and cinnamon; cook 2 minutes longer.
3. Add black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and the remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard the bay leaf; stir in cilantro.
FREEZE OPTION Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
NOTE Look for quinoa in the cereal, rice or organic food aisle.