Can the spices be added in any of the cooking steps?

The short answer is yes but no. Soften your vegetables and then add in the spices. Taking the time to bloom the spices during this step before adding liquid ingredients will help to bring out the flavors in the spices because there are fat-soluble compounds in them that are best released when sauteed.

Why it's important to add quinoa before tomatoes:

Did I mention this was anything but your typical chili recipe? Here's why. This step is how you get the veggies and quinoa tender- to replace the beans. The reason it is important to add the before the tomatoes, is that the acid in the tomatoes prevents the quinoa from becoming tender.

Why should the turkey be added at the end:

The cooked turkey–along with the tomatoes, olives and raisins–are added at the end so that they don't cook too much. Turkey is very lean so it can dry out and get too crumbly if it is overcooked.

How to store this chili:

Store the chili in airtight containers (once fully cooled) and place in the fridge for up to 3 to 4 days.

What are good toppings for Picadillo Style Chili?

We used 4 ounces shredded cheddar cheese plus a scattering of toasted pepitas, chopped cilantro and avocado for garnish. Feel free to use sour cream or Greek yogurt too.

Picadillo Style Chili with Ground Turkey and 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

Units 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 1/4 teaspoon cayenne or to taste
3 cups water
1/2 cup uncooked quinoa, rinsed
1 28–ounce can crushed tomatoes
1/4 cup sliced green olives, rinsed (optional)
1/4 cup raisins (optional)
4 ounces shredded cheddar cheese, optional
toasted pepitas, chopped cilantro and avocado for garnish

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Instructions

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 (if using) 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.

Notes

Cooking Tip:

This is important for browning and creating fond. That’s because the added water and natural flavors make turkey weep and keep the meat from caramelizing. In other words, browning is key to flavor development and will make the chili much richer tasting.

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