this chili has become a go-to in our house. it’s easy to pull together, is full of flavor and fills you up as much as it comforts you!
- 1.5 tablespoon extra virgin olive oil
- 1 pound lean ground turkey breast
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 3 small sweet potatoes, peeled, diced small
- 1.5 cups water
- 3–4 cups low-sodium chicken broth
- 1, 28-ounce can unsalted, crushed tomatoes with basil
- 1, 15-ounce can low-sodium black beans
- 2 cups cooked quinoa
- Optional toppings: reduced fat mexican-blend cheese, plain greek yogurt, chipotle hot sauce, salsa, avocado and cilantro
- Heat 1 tablespoon of oil over medium high heat in a large dutch oven or deep pot. Add the onion, garlic, ground turkey, salt, pepper, chili powder, cumin and paprika. Cook all together, stirring turkey until it is browned and crumbly (add some of the water to the turkey as needed to keep it moist while cooking). Remove turkey from the pot and set aside.
- Add remaining 1/2 tablespoon of oil to the same pot along with the diced sweet potatoes and about 1 cup of the water and 1 cup of the broth. Bring to a low boil and then simmer (about 10-15 minutes) until the potatoes are soft.
- Meanwhile, cook the quinoa on a separate burner.
- Add the turkey mixture back into the pot with the sweet potatoes. Stir in 2 more cups of chicken broth, can of crushed tomatoes and black beans. Add remaining cup of chicken broth if chili is too thick for your taste.
- Finally, gently stir in the cooked quinoa. Cover the pot and allow to simmer for 30 minutes.
- Serve with optional toppings of choice.
You can absolutely leave out the turkey in this meal for a vegetarian option. You’ll still get plenty of protein from the black beans and quinoa!
Keywords: chili, lunch, turkey, black bean