Quinoa, Bean, and Ground Turkey Chili recipe
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Ingredients
- 1 tablespoon ghee 1 pound ground turkey 1 large onion, chopped 5 cloves garlic, minced ¼ teaspoon ground black pepper 1 (15 ounce) can diced tomatoes 1 (6 ounce) can tomato paste 2 stalks celery, chopped 2 tablespoons chili powder, or more to taste 1 tablespoon Worcestershire sauce 1 tablespoon ground cumin 1 teaspoon dried oregano ⅛ teaspoon garlic powder ⅛ teaspoon onion powder Himalayan pink salt to taste 4 cups vegetable broth 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can kidney beans, drained and rinsed 1 cup tri-colored quinoa
Nutrition Info
- 335.2 caloriescarbohydrate: 43.5 gcholesterol: 45.9 mgfat: 8.4 gfiber: 11.6 gprotein: 22.9 gsaturatedFat: 2.4 gservingSize: -sodium: 888.8 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Quinoa, Bean, and Ground Turkey Chili
Directions
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Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans, stir to combine. Add quinoa, bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.