Recipe

Quinoi And Turkey Chili Recipe

	Buk72 / All my dishes 8 months, 1 week ago This was originally a Vegan recipe where the Quinoi was to substitute for the protein. So being a meat lover, I had to put a twist to it by adding ground Turkey. It's purely a homemade and authentic flavour, that's very low in fat and sodium and hi... More Prep:15m Cook:600m Servings:45	Buk72
	mexican turkey vegan option simple hearty

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Ingredients

1 Tbsp Olive Oil

2 Yellow Onions, diced

2 Stalks celery, diced

2 Carrots, peeled, diced

1 Red Bell Pepper, seeded, diced

4 Cloves Garlic, minced

1Lb Ground Chicken/Turkey

2 Tbsp Chili powder, such as Ancho or Chipotle

28 oz. (796 ml) Diced Tomatoes with juices

2 oz. Chipotle Pepper in Adobo Sauce chopped finely into paste

1 or 2 Large Jalapeno Peppers

2 Cups Vegetable Stock

1 Cup Quinoa, rinsed well

14 oz. (398 ml) Can Pinto Beans

1 Cup Corn Kernels (optional)

Directions

In large, deep saucepan, heat oil over medium. Add onions and garlic until translucent.

Add ground meat and break up in pan. Sear the meat.

When ready put ingredients into a large slow cooker.

Add tomatoes with juices and stock.

Add celery, carrots and bell pepper.

Add chili powder and chipotle paste. (I like to add some of the sauce for that extra kick)

Add quinoa, beans and corn.

Cut the stem end off the Jalapeno and remove the seeds. Then carefully slice slits diagonally into the pepper to let it breathe and stay intact.

Stir until all ingredients are mixed.

Season to taste with sea salt (optional) and pepper.

Let sit for at least 8 hours. I prefer at least 10 hours to let the flavours fuse entirely and allows the chili to thicken up.

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