Embark on a culinary adventure with this hearty and flavorful quinoa, bean, and ground turkey chili. Perfect for game day, a cozy weeknight meal, or even a sophisticated topping for gourmet chili dogs and nachos. Prepare to be amazed by the depth of flavor and satisfying texture!

Follow The Directions

01

Step

6 mins

In a Dutch oven or large pot, melt ghee over medium heat. Add the ground turkey, chopped onion, minced garlic, and black pepper. Cook, breaking up the turkey with a spoon, until the turkey is browned and the onion is translucent, about 6 minutes. Drain off any excess fat.

02

Step

5 mins

Stir in the diced tomatoes, tomato paste, chopped celery, chili powder, Worcestershire sauce, ground cumin, dried oregano, garlic powder, onion powder, and salt. Mix well to combine all ingredients evenly.

03

Step

4 mins

Pour in the vegetable broth, black beans, and kidney beans. Stir to ensure everything is incorporated. Add the tri-colored quinoa and bring the mixture to a boil.

04

Step

40 mins

Once boiling, reduce the heat to low, cover the pot, and simmer until the quinoa is tender and the chili has thickened, about 40 minutes. Stir occasionally to prevent sticking.

For a spicier chili, add a pinch of cayenne pepper or a finely chopped jalapeño along with the other seasonings.
Feel free to adjust the amount of chili powder to suit your preferred level of spiciness.
This chili tastes even better the next day, as the flavors have time to meld together. Store leftovers in an airtight container in the refrigerator.
Serve with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or a dollop of Greek yogurt.

Adrian Heathcote

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