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.
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.
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.
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/