Clean Eating Chipotle Turkey Quinoa Chili
1 white onion, diced
4 cloves garlic
2 large carrots, chopped
2 red pepper, diced
1 1/2 pounds 99% extra lean ground turkey
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1 - 28 ounce can of crushed tomatoes
1 - 8 oz can of tomato sauce
2 1/2 cups low-sodium chicken broth, plus more if necessary
1 -15 oz can black beans, rinsed and drained
1-15 oz can kidney beans, rinsed and drained
1 cup uncooked quinoa, rinsed
3 tablespoons minced chipotle peppers in adobo sauce
salt and pepper to taste


1.Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, carrots and red pepper; saute for 5 minutes or until onions become translucent and garlic is fragrant.
2.Add in turkey and cook until meat is no longer pink. Stir in chili powder, cumin, oregano and cinnamon to coat veggies and turkey.
3.Add the entire can of tomato sauce and crushed tomatoes to the pot. Next add the black beans, kidney beans, broth, quinoa and minced chipotle peppers.
4.Bring to a boil; reduce the heat. Cover and simmer for 15 minutes.
5.Remove lid and simmer 30-45 minutes more or until chili has thickened. Add more broth if necessary. Taste and adjust the seasoning if needed.
6.Pour chili into bowls and top with yogurt, tortilla chips, avocado or cilantro if desired. Enjoy!

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