Quinoa, Bean, and Ground Turkey Chili
Description
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.
Ingredients
•
1 tablespoon ghee
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1 pound ground turkey
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1 large onion, chopped
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5 cloves garlic, minced
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1/4 teaspoon ground black pepper
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1 (15 ounce) can diced tomatoes
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1 (6 ounce) can tomato paste
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2 stalks celery, chopped
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2 tablespoons chili powder, or more to taste
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1 tablespoon Worcestershire sauce
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1 tablespoon ground cumin
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1 teaspoon dried oregano
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1/8 teaspoon garlic powder
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1/8 teaspoon onion powder
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Himalayan pink salt to taste
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4 cups vegetable broth
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can kidney beans, drained and rinsed
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1 cup tri-colored quinoa
Directions
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.
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.