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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
When you want a big, comforting pot of chili but also want to feel pretty good about what’s in it, this turkey quinoa chili is exactly the ticket. It’s hearty, cozy, and full of bold flavor, yet it’s also lighter than traditional beef chili and packed with good-for-you ingredients that don’t feel the least bit boring. In other words, it’s the kind of weeknight dinner that makes everyone happy.
This chili starts with ground turkey browned alongside onion, red bell pepper, garlic, and warm spices like chili powder and cumin. From there, things get extra flavorful thanks to fire-roasted tomatoes, two kinds of beans, sweet corn, and a smoky chipotle chile in adobo sauce that gives the chili a mild kick. The quinoa cooks right in the broth, adding body and making the chili even more filling without needing anything on the side. If you love quinoa, try some of my other favorite quinoa recipes, like quinoa and mushroom stuffed acorn squash and Tex-Mex quinoa grain bowls.
A squeeze of fresh lime at the end brightens everything up, and toppings like shredded cheddar cheese and creamy avocado take it straight into comfort food territory. This healthy turkey chili with quinoa is perfect for busy nights, meal prep, or feeding a crowd—and it tastes even better the next day, which is always a win in my book.
Why use quinoa in turkey chili?
Quinoa adds extra protein and fiber while helping thicken the chili as it cooks. It also makes the dish more filling.
Do you need to cook the quinoa first in turkey quinoa chili?
No. The quinoa cooks directly in the chili, absorbing flavor from the broth and spices as it simmers.
Can you make turkey quinoa chili ahead?
Turkey quinoa chili will keep in an airtight container in the refrigerator for up to four days. Keep in mind that as the chili sits, the quinoa will continue to absorb liquid and thicken the chili. When reheating, you can add additional chicken broth to loosen the chili if desired. The chili can be frozen in an airtight container for up to 3 months.
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Ingredients
- 2 Tbsp. vegetable oil
- 1 red bell pepper, diced
- 1 onion, diced
- 1 lb. ground turkey
- 1 1/2 tsp. kosher salt, plus more to taste
- 2 garlic cloves, minced
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 2 1/2 cups low-sodium chicken broth
- 1 canned chipotle chile in adobo sauce, minced (about 1 tablespoon)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1/2 cup frozen corn kernels
- 1/3 cup quinoa, rinsed
- Juice of 1 lime, plus wedges for serving
- Shredded cheddar cheese and diced avocado, for topping
Directions
- Step 1Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the bell pepper and onion and cook until beginning to soften, about 3 minutes.
- Step 2Add the turkey and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the garlic, chili powder, cumin and remaining 1 teaspoon salt and cook until fragrant, about 30 seconds.
- Step 3Add the chicken broth, chipotle, black beans, pinto beans, tomatoes, corn and quinoa to the pot and stir to combine.
- Step 4Bring the chili to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, about 20 minutes. Squeeze in the lime juice and season with salt to taste. Serve topped with cheese and avocado, with lime wedges on the side.
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