Description
A healthy and hearty Turkey Quinoa Chili featuring lean ground turkey, nutrient-packed quinoa, sweet butternut squash, and protein-rich edamame. This comforting chili is bursting with bold flavors from chili powder and cumin, making it a perfect wholesome meal for chilly days.
Ingredients
Scale
Produce
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups cubed butternut squash
Meat
- 1.25 pounds lean ground turkey
Canned Goods
- 1 (28 ounce) can crushed tomatoes
- 2 (10 ounce) cans diced tomatoes with green chilies (such as Rotel)
- 1 (15.5 ounce) can black beans
- 1 (11 ounce) can sweet corn kernels
Dry Goods & Grains
- 3/4 cup uncooked quinoa
Frozen
- 1-1/2 cups frozen edamame beans
Spices & Seasonings
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids
- 1 cup low sodium chicken broth
Instructions
- Sauté Aromatics: In a large pot over medium heat, sauté the chopped onion and minced garlic for 3 to 5 minutes until the onions become translucent and fragrant.
- Cook Turkey: Add the lean ground turkey to the pot and cook, breaking it up with a spoon, until the turkey is thoroughly browned and no longer pink.
- Add Spices: Stir in the chili powder, cumin, salt, and black pepper, evenly coating the turkey and onions to build the chili’s base flavor.
- Combine Tomatoes and Beans: Pour in the crushed tomatoes, both cans of diced tomatoes with green chilies (undrained), black beans, and sweet corn (undrained). Stir to combine all ingredients well.
- Add Broth, Squash, and Quinoa: Pour in the low sodium chicken broth, then add the cubed butternut squash and uncooked quinoa. Stir everything together and bring to a gentle simmer.
- Simmer Chili: Reduce heat to low, cover, and simmer the chili for 30 to 45 minutes or until the butternut squash is tender and quinoa becomes translucent, stirring occasionally to prevent sticking.
- Add Edamame: Stir in the frozen edamame beans and continue simmering uncovered for an additional 10 minutes to fully cook the edamame and thicken the chili slightly.
- Serve: Once everything is cooked through and flavors melded, taste and adjust seasonings if needed, then serve hot for a comforting and nourishing meal.
Notes
- This turkey quinoa chili is an excellent source of protein, fiber, and vitamins, making it a nutritious comfort food option.
- If you prefer a spicier heat level, add extra diced green chilies or a pinch of cayenne pepper.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely for future meals.
- Quinoa adds a wonderful texture and is a gluten-free grain alternative packed with protein.
- Feel free to swap frozen edamame for fresh if available, just adjust cooking time accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
