Ground Turkey Chili with Quinoa
30Prep Time Minutes
45Total Time Minutes
12Number of Ingredients
PAM® Original No-Stick Cooking Spray (or try PAM® Organic Olive Oil)
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 frozen whole 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
|% Daily Value|
|Total Fat||14 g||21%|
|Saturated Fat||3 g||17%|
|Dietary Fiber||9 g||37%|
|Vitamin C||27 mg||45%|
|Vitamin A||1200 iu||24%|
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.