As it is starting to cool off outside and the leaves are beginning to change I am getting more into the fall spirit. So we put up the fall decorations up, popped in a vanilla nutmeg scentsy and made some chili. Fall makes me so happy I love everything about it!
So this chili recipe is mine not the pioneer woman’s but it is so delicious and healthy that I thought I would share it.
Quinoa Turkey Chili
1 Tbs olive oil
3 cloves garlic minced
1 onion diced
1 pound ground turkey
1-1/2 cups quinoa depending on how much quinoa you like
2 14.5 ounce cans diced tomatoes
1 14.5 ounce can crushed tomatoes
3 Tbs tomato paste
1 1/2 Tbs chili powder or more to taste
2 tsp cumin
1 1/2 tsp paprika
1/2 tsp cayenne
1/2 tsp ground coriander
1-2 tsp sugar (totally optional but it helps to counteract all the acidity of the tomatoes)
Salt and pepper to taste
1 15 ounce can kidney beans
1 15 ounce can black beans
Start with a large pot on the stove top with olive oil, garlic, and onions. When they are translucent add the turkey to brown.
This is the easy part just add all the other ingredients to the pot. It does not matter what order.
Now you can cook your quinoa ahead of time but I just like to cook it in my chili because I hate doing any extra dishes. So I add an extra 1- 1 1/2 cups of liquid (vegetable stock or water) that the quinoa will absorb. Let this simmer for 30-45 minutes until all your quinoa is cooked.
I like to serve this with sour cream, cheese and avocado if I have it.
This is so delicious with some corn bread on the side that Lexi made.
Lexi wanted her face painted at an event we were at earlier that day but we had to leave before we could. She was so sad so I painted I butterfly on her arm. Totally looks like a butterfly. Right? Haha