Minutes Prep time: 30
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
PAM® Olive Oil Cooking Spray Pump
1 pound lean ground turkey
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 cup reduced-sodium chicken broth
1/4 cup white quinoa, uncooked
1 can (15 oz each) black beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained (or try Hunt's® Organic)
1 can (15 oz each) Hunt's® Tomato Sauce (or try Hunt's® Organic)
1/2 cup Birds Eye® Sweet Kernel Corn
1 pkg (1.25 oz each) reduced sodium chili seasoning mix
1 large avocado, pitted, peeled, diced
1/3 cup shredded Cheddar cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 120 mg | 12% |
| Carbohydrate | 31 g | 10% |
| Cholesterol | 52 mg | 17% |
| Total Fat | 14 g | 21% |
| Iron | 2 mg | 13% |
| Calories | 337 kcal | 17% |
| Sodium | 1050 mg | 44% |
| Protein | 21 g | 43% |
| Saturated Fat | 3 g | 16% |
| Sugars | 7 g | 1% |
| Vitamin C | 27 mg | 45% |
Spray large saucepan with cooking spray. Heat over medium-high heat. Add turkey, onion and pepper; cook 5 to 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally.
Stir in broth and quinoa. Bring to a boil. Cover, reduce heat and simmer 15 minutes or until quinoa is tender.
Stir in beans, undrained tomatoes, tomato sauce, corn and seasoning mix; simmer uncovered 15 minutes more, stirring occasionally. Top each serving evenly with avocado and cheese.
Quinoa typically is found in the rice and pasta section of supermarkets. Rinse well before cooking to remove the natural bitter coating, if it is not pre-washed.
Ground Turkey Chili with Quinoa
