Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Turkey Picadillo Chili with Quinoa | Naturally gluten-free and healthy! On healthyseasonalrecipes.com

turkey picadillo chili with quinoa


Description

Turkey Chili gets an unexpected twist: it is made picadillo style with cinnamon, raisins and olives and a hearty dose of quinoa instead of beans.


Ingredients

Scale
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1 pound 93%-lean ground turkey
  • 1 large onions, chopped
  • 3 cloves garlic, minced
  • 1 cup diced bell pepper
  • 1 cup diced zucchini
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground chipotle chili or ¼ teaspoon cayenne or to taste
  • 3 cups water
  • ½ cup uncooked quinoa, rinsed
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup sliced green olives, rinsed
  • 1/4 cup raisins
  • 4 ounces shredded cheddar cheese, optional
  • toasted pepitas, chopped cilantro and avocado for garnish

Instructions

  1. Heat 2 teaspoons oil in a large Dutch oven or heavy-bottomed soup pot over medium- high heat. Add turkey and cook, breaking up with a wooden spoon until no longer pink, and starting to brown, 6 to 8 minutes. Remove turkey from the pot with a slotted spoon and set aside.
  2. Add the remaining 1 tablespoon oil to the pot. Add onion, garlic, bell pepper and zucchini and cook until the vegetables are starting to soften and brown, 4 to 5 minutes. Add chili powder, cumin, salt, cinnamon and chipotle (or cayenne) and cook, stirring often until fragrant, 30 to 90 seconds.
  3. Add water and quinoa and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the quinoa has just burst open a little bit, 12 to 15 minutes.
  4. Add the reserved turkey, tomatoes, olives and raisins and return to a simmer, stirring often. Simmer until the flavors meld, 4 to 5 minutes. Ladle into bowls, top with cheddar and garnish with pepitas, cilantro and avocado if desired.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: South American

Nutrition

  • Serving Size: 1 cup chili, plus toppings
  • Calories: 228
  • Sodium: 281
  • Fat: 8
  • Saturated Fat: 2
  • Carbohydrates: 25
  • Protein: 18
  • Cholesterol: 61

Keywords: Turkey Chili with Quinoa,Chili with Quinoa,Picadillo Chili

FREE E-BOOK: Best Weeknight Dinners

Yours free when you subscribe to our weekly newsletter

We respect your privacy.