White Turkey Chili {Meat Month}

White Turkey Chili {Meat Month}

It's that time again. When fall rolls around it's time to bust out the stew and chili recipes. I don't know about you, but I love making those dishes in the fall and winter. They are just so warm and comforting!

I've been experimenting with different recipes lately and trying to eat healthier. We've been doing this for a few months now and it's going great. I've finally gotten my youngest son to try new things, which is a huge feat! He was so picky for awhile there that he wouldn't try anything new, especially if it looked weird or was a different color. Ha!

This chili was kind of like that for him. It was green and he was concerned at first. But once he took the first bite he approved.  The addition of the quinoa makes it a very hearty meal. Pair it with some homemade cornbread and you have the perfect fall dinner!

White Turkey Chili
Recipe written by The Chef Next Door
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2 Tbsp extra virgin olive oil 
1 lb. lean ground turkey
1 cup diced onion
2 cloves garlic, minced
2 medium zucchini, diced 
1/2 cup quinoa
2 Tbsp dried oregano
1 1/2 Tbsp ground cumin
1/2 tsp pepper
1/2 tsp red pepper flakes (more if you want extra heat)
1/4 tsp salt
2 - 15 oz. cans cannellini beans, rinsed and drained
2 - 4 oz. cans green chiles
32 oz. vegetable broth

Heat the oil in a Dutch oven over medium-high heat. Add the turkey, onion and garlic and cook until the meat is no longer pink.

Add the zucchini and cook, stirring occasionally, until the zucchini softens, about 5 to 7 minutes. Add the quinoa and all the spices and cook until aromatic, about 1 minute.

Stir in the beans and chiles and then pour in the broth. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook, stirring occasionally, until the liquid is reduced and the quinoa is tender, about 45 minutes.

Bon Appetit!

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