Quinoa, Bean, and Ground Turkey Chili

Ground turkey mingles with quinoa and 2 kinds of beans in this comforting, well-seasoned chili that's easy to make for any weeknight dinner.

• Preparation Time: 15 mins
• Cooking Time: 51 mins
• Total Time: 1 hr 6 mins
• Calories: 335 Calories

Ingredients

• ¼ teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 teaspoon dried oregano
• 1 pound ground turkey
• 1 (15 ounce) can kidney beans, drained and rinsed
• 5 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground cumin
• 1 (6 ounce) can tomato paste
• 4 cups vegetable broth
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes
• 2 tablespoons chili powder, or more to taste
• Himalayan pink salt to taste
• 1 cup tri-colored quinoa
• 1 tablespoon ghee

Recipe Instructions

Step 1

Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.

Step 2

Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.