Turkey Quinoa Black Bean Chipotle Chili
This best turkey quinoa black bean chipotle chili recipe makes my day complete. Plus, it’s super healthy and filling.
Equipment
Large stockpot (6-quart / 5.7L or larger)
Fine-mesh strainer (for rinsing quinoa)
Wooden spoon or heat-resistant spatula
Chef’s Knife
Cutting Board
Can opener
Measuring cups and spoons
Ingredients
1 pound ground turkey (minced turkey) - turkey breast ; 450g, minced turkey breast
2 tablespoons olive oil
1 medium yellow onion - chopped
5 cloves garlic - chopped
2 cups vegetable stock (vegetable broth or vegetable bouillon) - 480ml, broth or bouillon
1 can black beans - 15 oz / 425g, rinsed and drained- 1 can fire-roasted crushed tomatoes - 28 oz / 794g
1 cup quinoa - 170g, rinsed — if you prefer a thicker, grainier chili use up to 1½ cups (255g)
1 teaspoon cayenne pepper
2 teaspoons chili powder- 1 teaspoon chipotle powder
¼ cup cilantro (coriander) - fresh ; 10g, roughly chopped- 1 teaspoon fine sea salt - plus more to taste
½ teaspoon ground black pepper - plus more to taste
For serving
- ½ cup nonfat Greek yogurt - 120g
2 stalks green onions (scallions or green shallots) - thinly sliced
Instructions
- In a large stockpot over medium heat, heat olive oil.2 tablespoons olive oil
- Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Add the garlic and cook for 30 seconds until fragrant.1 medium yellow onion, 5 cloves garlic
- Push the onion and garlic to the edges of the pot. Add the ground turkey breast to the centre, breaking it into large chunks. Let it cook undisturbed for 1-2 minutes to build a golden-brown sear, then break it up and stir until no pink remains and the turkey reaches an internal temperature of 165°F (74°C), about 5-6 minutes total. Season with 1 teaspoon salt and ½ teaspoon pepper.1 pound ground turkey (minced turkey), 1 teaspoon fine sea salt, ½ teaspoon ground black pepper
- Add the vegetable stock, fire-roasted tomatoes, rinsed black beans, rinsed quinoa, chili powder, chipotle powder, and cayenne pepper. Stir to combine and bring to a boil.2 cups vegetable stock (vegetable broth or vegetable bouillon), 1 can fire-roasted crushed tomatoes, 1 can black beans, 1 cup quinoa, 2 teaspoons chili powder, 1 teaspoon chipotle powder, 1 teaspoon cayenne pepper
- Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until the quinoa is cooked through (you'll see the little white tails unfurl) and the chili has thickened. If the chili is too thick, add stock ¼ cup at a time. Taste and adjust salt, pepper, and cayenne to your preference.
- Ladle into bowls and top with a dollop of Greek yogurt, chopped scallions, and fresh cilantro.½ cup nonfat Greek yogurt, 2 stalks green onions (scallions or green shallots), ¼ cup cilantro (coriander)
Notes
Storage: Refrigerate in an airtight container for up to 5 days. Freeze in individual portions for up to 3 months — thaw overnight in the fridge and reheat on the stovetop with a splash of stock to loosen.
Make-ahead: This chili tastes even better the next day as the spices meld. Make a full batch on Sunday for easy weeknight dinners.
Substitutions: Swap ground turkey breast for regular ground turkey or lean ground chicken. Use chicken stock in place of vegetable stock. Swap Greek yogurt for sour cream or coconut yogurt for dairy-free.
Heat control: Halve or omit the cayenne pepper for a milder chili. For more heat, add a finely diced chipotle pepper in adobo sauce.
Pro tip: Don't stir the turkey for the first 1-2 minutes after it hits the hot oil — letting it sit builds a golden-brown sear that adds deep savoury flavour to the entire pot.
Slow cooker variation: Sauté onion, garlic, and turkey in a frypan, 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.
Nutrition
Serving: 1servingCalories: 256kcalCarbohydrates: 29gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 32mgSodium: 857mgPotassium: 528mgFiber: 6gSugar: 3gVitamin A: 742IUVitamin C: 5mgCalcium: 72mgIron: 3mg
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