
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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