Packed full of hearty ingredients this easy turkey quinoa chili recipe is filling and delicious! Garnish to your heart’s content with your favourite chili toppings or enjoy a big bowl as is.
I seriously love chili (and I hope you do too)!
Seriously, I could go for a bowl of chili any day of the week, but especially now as it’s starting to get cold here in Newfoundland. I love when it’s so thick the spoon stands up, ya know? Nice and hearty!
Why We Love Turkey Quinoa Chili
- It uses a leaner protein (turkey) compared to traditional chili.
- Great on its own or over fries (hello chili cheese fries).
- Packed with yummy ingredients, like black beans, veggies and quinoa.
- It’s simply delicious, the very best turkey chili recipe (if you ask me)!
Can I Omit Beans in Chili?
Yes! If you aren’t a fan of beans, it’s okay to omit them. With everything else that’s in this turkey chili recipe, like quinoa, it’s still super hearty.
Serving and Garnish Ideas
This turkey chili also makes for some extra special nachos for weekend eats!
To garnish, I love any of the these:
- Green onion
- Slices of hot pepper
- Greek yogurt or sour cream
- Shredded cheddar cheese
Tips and Variations
- Enjoy things a little spicier? Add more chipotle peppers or some cayenne. If you are so inclined, try making your own chipotle peppers and adobo sauce.
- Don’t have chipotle peppers on hand? Sub with 2 teaspoons (or to taste) of smoked paprika.
- I love chili thick (and this one is). If you like things a little looser (thinner), add a little more broth.
- Not a fan of ground turkey? Ground chicken would work lovely instead!
More Ground Turkey Recipes
If you make this ground turkey chili recipe, be sure to leave a comment below!
Turkey Quinoa Chili Recipe
- 1 cup cooked quinoa, about ⅓ cup before cooking (cook per package instructions)
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 3 cloves garlic, minced
- 1 pound ground turkey
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons tomato paste
- 3 chipotle peppers (in adobo sauce), minced (or to taste)
- 1 (28-ounce) can whole peeled tomatoes, blend tomatoes with an immersion blender or roughly mash with a potato masher to break up before using
- 2 to 3 cups low sodium chicken broth, depending on how thick you want your chili to be
- 2 bell peppers, cut into bite-sized chunks
- 1 sweet potato, peeled and cut into small cubes
- 1 (19-ounce) can no salt added black beans, rinsed and drained
- 1 cup frozen corn kernels, or rinsed and drained canned corn
- Cook quinoa per package instructions and set aside.
- Meanwhile, heat olive oil in a large enameled cast-iron Dutch oven over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, stir, and cook 1 minute. Add turkey, chili powder, cumin, salt, black pepper, tomato paste, and chipotle peppers. Cook 8 to 10 minutes, stirring occasionally and breaking the turkey up into crumbles as it cooks.
- Stir in canned tomatoes and broth (start with 2 cups). Add bell peppers. Stir. Bring to a simmer, cover with lid slightly ajar and cook for 15 minutes.
- Add sweet potato and black beans, stirring in, cover (again, with lid slightly ajar) and cook for about 15 to 20 minutes or until sweet potato is tender.
- Add corn and cooked quinoa. Stir to combine and cook 2 to 3 minutes. If desired, add an additional cup of broth and heat through (if you want it to be looser or thinner).
- To serve, divide the chili into bowls. Garnish with your favourite chili toppings (if desired) or enjoy as is.
- This recipe calls for 1 cup of cooked quinoa. Before cooking, that’s about ⅓ cup of uncooked quinoa.
- I love chili thick (and this one is). If you like things a little looser (thinner), add a little more broth or water.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!