This recipe was originally posted last year by our friend and one of the OG’s of the Pier to Peer girl’s, Melissa. I made this yesterday for book club and it was a HUGE hit! Stay tuned for a book club post featuring, Gone Girl.
You definitely want to make this recipe and share it with a group of friends and/or family. It’s so good it would be cruel not to…
Every time my mom comes to visit, I try to pull out my most delicious recipes and cook her an unforgettable meal. Since my step-dad is a vegetarian, I like to treat her to some of her favorite carnivorous cuisine. I found this recipe originally in my Taste of Home: Healthy Cooking magazine (January 2012) edition. I adapted it to my taste (pinto instead of black beans, etc…) and to my cupboards (I didn’t have any chipotle pepper in adobo sauce)! My mother said it was one of the best dishes she had ever tasted! When she returned from her visit to the South Bay, she searched Pier to Peer looking for the recipe. She was disappointed that it still hadn’t been posted!
Turkey Quinoa Chili
I added adjusted the recipe slightly and added my comments below. Enjoy!
1 cup quinoa, rinsed
3-1/2 cups water, divided
1 lb. lean ground turkey
1 package of sweet italian Trader Joe’s sausage
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. ground cinnamon
2 cans (15 oz. each) black beans, rinsed and drained (I used both pinto and black beans)
1 can (28 oz.) crushed tomatoes
half a jar or more of your favorite marinara sauce (Three Cheese from Trader Joe’s)
1 medium zucchini, chopped
1 tsp. adobo spice
1 bay leaf
1 tsp. dried oregano
1/2 tsp salt
1/4 tsp pepper
1 cup frozen corn, thawed
1/4 cup minced fresh cilantro
1) In a large saucepan, bring quinoa and 2 cups water to boil. Reduce heat; cover and simmer for 12-15 mins or until water is absorbed. Remove from the heat; fluff with a fork and set aside.
2) Meanwhile, in a large saucepan coated with cooking spray, cook turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in chili powder, cumin and cinnamon; cook for 2 more minutes.
3)Transfer meat to the crockpot. Add beans, crushed tomatoes, zucchini, adobo spice, bay leaf, oregano, salt, pepper and remaining water (1.5 cups). Cook for 2 hours on low. ADD Quinoa and corn and cook another 30 mins.
4) Garnish with optional toppings: colby jack cheese, raw chopped onions, fresh avacado, fresh cilantro, tortilla chips.