Packed full of hearty ingredients this easy turkey quinoa chili is filling and delicious! Garnish to your heart’s content with goodies like avocado, jalapeno and green onion!
I seriously love chili (and I hope you do do)!
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!
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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 Suggestions
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
More Recipe Tips
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.
This recipe calls for 1 cup of cooked quinoa. Before cooking, that’s about ⅓ cup of raw.
Not a fan of ground turkey? Ground chicken would work lovely instead!
More Ground Turkey Recipes
Hope you love this turkey quinoa chili as much as we do!
If you make this ground turkey chili recipe, be sure to leave a comment below. Love to know how you enjoyed!
Turkey Quinoa Chili
- 1 cup cooked quinoa (about ⅓ cup before cooking)
- 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 black pepper
- 3 tablespoons tomato paste
- 3 chipotle peppers (in adobo sauce) , minced (or 2 teaspoons of smoked paprika or chipotle powder)
- 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
- 19 ounce can of unsalted (or no salt added) black beans , rinsed and drained (about 2 cups)
- 1 cup frozen corn (or rinsed & drained canned corn)
- Cook quinoa per package instructions and set aside.
- Meanwhile, heat olive oil in a large pot or 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. Break up turkey with a wooden spoon (or something similar) and stir to combine. Cook 8 to 10 minutes, stirring occasionally.
- Stir in canned tomatoes and broth (start with 2 cups). Add bell peppers. Stir. Bring to a simmer and cook (with cover ajar) for 15 minutes.
- Add sweet potato and black beans, stirring in, and cook (with cover ajar) 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). Upon serving, garnish (if desired) with your favourite chili toppings. Enjoy!
- This recipe calls for 1 cup of cooked quinoa. Before cooking, that’s about ⅓ cup of raw/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.