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
- 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.
- 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.
- 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.
- 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