Mary Kay Callahan, the author of , “The Non-Intimidating Cookbook For People Intimidated By Cooking,” shares her recipe for easy turkey chili.
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PREP TIME: 15 min | COOK TIME: 45 min | SERVES: 6
Ingredients:
• 1 cup quinoa or farro (farro not GF)
• 2 cups chicken broth
• 3 cups water divided
• 1 Tbsp. olive oil
• ½ red or white onion chopped
• ½ red pepper chopped
• 2 stalks celery chopped
• 2–3 cloves garlic minced
• 2–3 jalapenos minced (remove ribs and seeds)
• 1 lb. ground turkey
• 1 14 oz. can black beans rinsed and drained
• 3 Tbsp. chili powder
• ½ tsp. paprika
• 1 tsp. cumin
• ½ tsp. coriander
• 1 tsp. salt
• 1 cup salsa
• 2 14 oz. cans crushed fire roasted tomatoes
• Toppings: sour cream shredded cheddar cheese green onions tortilla chips
Directions:
1. Bring chicken broth and 1 cup of water to a boil in a small saucepan.
2. Add quinoa or farro cover and simmer for about 30 minutes until liquid is evaporated.
3. In another pot heat olive oil over medium-high heat.
4. Add onions pepper celery and jalapenos. Sauté for 1–2 minutes adding garlic in the last minute.
5. Add turkey and cook until browned and crumbled.
6. Add black beans chili powder cumin salt and salsa. Simmer for a few minutes.
7. Add tomatoes and enough of the remaining 2 cups of water for desired consistency.
8. Simmer for a few minutes then add cooked quinoa or farro.
9. Top with your favorite toppings.