Spicy Black Bean and Turkey Chili
 
 
Author:
Serves: 14
Ingredients:
  • 2 lbs ground turkey
  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 4-5 Serrano peppers, ends cut and minced
  • 4 (14.5 oz) cans fire roasted tomatoes
  • 2 (15 oz) cans black beans, rinsed and drained
  • 2 cups salsa (any store-bought or homemade will work)
  • 2 tsp ground cumin
  • 2 tsp hot mexican chili powder (if you don't have this on hand, any chili powder can be used)
  • 3 tsp chipotle chile powder
  • 1 tsp sea salt
  • 2 cups water
  • 4 cups chicken broth
  • 1½ cups quinoa
  • Optional Toppings: sour cream, shredded cheese, fresh cilantro, tortilla chips
Directions:
  1. In a large stockpot, heat the olive oil over medium high heat. Add in the diced onions, minced garlic and serrano peppers and saute until crisp tender, stirring often (about 2 minutes). Add in the ground turkey and cook until the meat is browned and crumbled. Drain any additional liquid that the turkey generated.
  2. Add in the remaining ingredients except for the chicken broth and quinoa. Simmer, covered, for at least 30 minutes. The longer it simmers the better the flavors will blend and wrap around each other.
  3. In a medium saucepan, bring the chicken stock to boil and add in the 1 ½ cups quinoa. Reduce the heat to low, cover the saucepan, and simmer until all liquid has been absorbed and/or evaporated, about 20 minutes.
  4. Serve the chili with a scoop of quinoa and any other toppings you desire.
Recipe by tempting thyme at https://temptingthyme.com/2014/10/06/spicy-black-bean-turkey-chili/