Quinoa Turkey Chili
1/2 cup quinoa, rinsed
1-1/2 cups chicken stock
1 tablespoon extra virgin olive oil
1 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
1 can (15 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) petite diced tomatoes
1 can (10 ounces) diced tomatoes with chiles
1 medium sweet potato, chopped
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (11 ounces) Mexicorn
Directions
In a large saucepan, bring quinoa and 1 cup 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.
Meanwhile, in a large pot heat olive oil, cook the turkey, onion, red pepper, sweet potato 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.
Add the black beans, tomatoes, bay leaf, oregano, salt, pepper and chicken stock. 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 if desired. Yield: 9 servings (2-1/4 quarts).
Quinoa is new to me; in an effort to eat healthier and reduce gluten for my daughter's sake I decided to give it a try. It's no different from other grains in that it absorbs the taste of whatever it gets cooked in. It really isn't a grain; it's a seed that acts like a grain. But unlike most grains, quinoa is considered a super food. It is packed with 8 grams of protein, 5 grams of fiber, plus iron, zinc, potassium, and plenty of other minerals. It's the reason why this chili is so full of nutrients. It's also full of flavor, and we like that it's a perfect dish for this cooler fall weather. Hope y'all enjoy it!
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