Turkey Picadillo Chili with Quinoa | Naturally gluten-free and healthy! On

turkey picadillo chili with quinoa

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: South American


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.



  • 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


  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.


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

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