Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup cooked quinoa
- 1 (4 ounce) can chopped green chilies, undrained
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add onion, garlic, and bell pepper to the pot. Cook until softened, about 5-7 minutes.
- Stir in diced tomatoes, black beans, kidney beans, cooked quinoa, green chilies, and chicken broth.
- Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker chili, cook uncovered for the last 15 minutes.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 50mg