Yeahhhh…. so essentially total procrastination over here.

In additional news, I am really into making dinners lately. You almost certainly wouldn’t be able to see that judging from all of the baked items I toss at you, but I really love cooking a wonderful meal for friends and/or family.
Last week, I actually made this healthy turkey quinoa chili for Tony and his family. It’s loaded with proteins, fiber and an unbelievable amount of taste. On top of that this chili is certainly THICK! If you’d like you could use it being a chip dip, or put it over some nachos. I secretly want to make just a little chili nacho bowl. Chips on the bottom, chili on the top, plus greek yogurt, avocado, cilantro, etc. So excellent.
Another reason that I’m adoring this chili is that it makes great leftovers. To me, I always believe chili likes better the next day after the flavors have had an opportunity to sit and meld together a bit.
Additionally you could probably make this up in your slow cooker if you’d like to serve it for video game day time or at a party. You do your thing!
One last quick be aware, this chili can be spicy if you want it to become – just increase more chipotle peppers (you can usually see them in the Hispanic section at your local grocer). If you can’t think it is, several dashes of warm sauce would be delicious!
I hope you love this meal. I offered mine with my scrumptious Honey Pumpkin Cornbread Muffins
Chipotle Turkey Quinoa Chili
Prep time:
10 mins
Cook time:
1 hour
Total period:
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 – 8oz can of tomato sauce
2 1/2 cups low-sodium chicken broth, plus more if necessary
1 -15 oz can black coffee beans, rinsed and drained
1-15 oz can kidney beans, rinsed and drained
1 cup uncooked quinoa, rinsed
3 tablespoons
salt and pepper to taste
Heat the essential olive oil in a large container over medium-high heat. Add the onion, garlic, carrots and red pepper; saute for five minutes or until onions become translucent and garlic is fragrant. Add in turkey and cook until meat is no longer pink. Mix in chili powder, Pigs feet cumin, oregano and cinnamon to coat vegetables and turkey.
Add the complete can of tomato sauce and smashed tomatoes towards the pot. Next add the dark beans, kidney coffee beans, broth, quinoa and minced chipotle peppers. Bring to a boil; decrease the heat. Cover and simmer for quarter-hour. Remove cover and simmer 30-45 a few minutes even more or until chili offers thickened. Add more broth if required. Flavor and adjust the seasoning if needed.
Pour chili into bowls and best with yogurt, tortilla potato chips, avocado or cilantro if desired. Enjoy!
TO MAKE VEGETARIAN: Replace turkey with another can of dark or kidney coffee beans and use vegetarian broth.
Ohh chilli is definitely better the next day! That’s among the reasons it’s this amazing make forward meal!
Love having it inside a dish with some grain and cilantro! Simply the best!

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