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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 9 |
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This heart-healthy chili is not only tasty, it's a vitamin and protein powerhouse! âSharon Giljum, San Diego, California Ingredients:
1 cup quinoa, rinsed |
3-1/2 cups water, divided |
1/2 pound lean ground turkey |
1 large sweet onion, chopped |
1 medium sweet red pepper, chopped |
4 garlic cloves, minced |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1/2 teaspoon ground cinnamon |
2 cans (15 ounces each) black beans, rinsed and drained |
1 can (28 ounces) crushed tomatoes |
1 medium zucchini, chopped |
1 chipotle pepper in adobo sauce, chopped |
1 tablespoon adobo sauce |
1 bay leaf |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup frozen corn, thawed |
1/4 cup minced fresh cilantro |
Directions:
1. In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside.
2. Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.
3. Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Yield: 9 servings (2-1/4 quarts).
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