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One Pot Quinoa Turkey Chili

It’s meal prep time! When I meal prep for the work week, I generally like to stick to 3 rules of thumb:

  1. Cook a large amount of food using as little effort as I can get away with.
  2. Create as few dirty dishes as physically possible.
  3. Keep it clean and healthy for daily consumption.

*Cue the hero of this meal prep story* Quinoa Turkey Chili.

Alright, I have a confession to make. While the only cookware you will need on your stovetop is a large deep-bottom pot, you will need a few other essential items (such as a cutting board and two small bowls) to make this meal. So, this recipe doesn’t yield the bare minimum amount of dishes, BUT it will leave you with a week’s worth of comforting, nutritious, and incredibly-satisfying-on-a-chilly-day lunches. I’d say that’s worth an extra 5 minutes of dish washing. Check out how to make this crazy good chili below!

*All measurements and actions are bolded. All ingredients are underlined*

Ingredients

  • 1 lb Ground Turkey
  • 1 Medium Red Onion, diced
  • 2 Tbsp Olive Oil (I use Extra Virgin)
  • Spice Mix:
    • 1 Tbsp Chili Powder
    • ½ Tbsp Cumin
    • 1 tsp Paprika
    • 1 tsp Garlic Powder
    • 1 tsp Oregano
    • ½ tsp Salt
  • 4 Cups Water
  • 1 (28 oz) can of Crushed Tomatoes – no salt added
  • 1 Cup Quinoa, rinsed
  • 1 (15.5 oz) can Black Beans – no salt added, rinsed

Directions

  1. Assemble your spice mix in a small ramekin or bowl. Set aside.
  2. Drizzle olive oil into a large pot and preheat on Medium heat for 1-2 minutes.
  3. Add diced onions and cook until translucent, about 3-5 minutes.
  4. Add ground turkey and 1 Tbsp of spice mix to onions, cook until meat is 90% done (fully browned on the outside, can have a little pink on the inside)
  5. Transfer turkey and onion mixture to a separate bowl.
  6. In the same pot that you cooked the turkey in, pour in all 4 cups of water and the entire can of crushed tomatoes. Add in rinsed quinoa and the remainder of your spice mix. Stir to incorporate. Bring to a boil, then cover the pot and reduce to simmer for 9 minutes, stirring occasionally.
  7. After 9 minutes, add entire can of rinsed beans, plus one can (the one the beans came in) of water, and the turkey and onion mixture you set aside earlier to the quinoa/tomato mix. Cover again and simmer on low for 5-10 more minutes until quinoa is fluffy and the turkey is thoroughly cooked through.

Top with a red cajun slaw and chopped scallions, or whatever chili toppings you love best, and enjoy!

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