1poundground turkey (minced turkey) - turkey breast
2tablespoonsolive oil
1mediumyellow onion - chopped
5clovesgarlic - chopped
2cupvegetable stock (vegetable broth or vegetable bouillon)
1canblack beans - organic, rinsed
28ouncetomato
2cupsquinoa - rinsed
1teaspooncayenne pepper
2teaspoonchili powder (chilli powder in British English)
1teaspoonchipotle powder
1handfulcilantro (coriander) - fresh
1pinchSea salt
1pinchground black pepper
1cupGreek yogurt - Nonfat
Instructions
In a stockpot over medium heat, heat olive oil.
Add onions and garlic until soft.
Add turkey to pot and brown. Season with 1 teaspoon salt and ½ teaspoon pepper.
Add 2 cups vegetable stock and remaining ingredients.
Simmer slowly until quinoa is cooked and chili has thickened; up to 3 hours. Check for seasonings and adjust to taste.
To serve: top with a dollop of Greek yogurt, and chopped scallions.
Notes
Alternate preparation:Sauté onion, garlic and turkey in a frypan, and then add it and the rest of the ingredients to a slow cooker and cook on low for 2-4 hours or until thickened and the quinoa is cooked.Note:I like my chili more soupy-like. if you prefer it to drier add just 1 cup stock. This chili has a nice kick of heat, if you prefer a milder chili halve or omit the cayenne.