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Turkey Picadillo Quinoa Chili

I love picadillo because it hits the harmony of savory and sweet, and pretty much covers all the other tastes in between.
Course Main Course
Cuisine American
Keyword chili, quinoa chili, turkey
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 279kcal
Author Alyssa

Ingredients

Instructions

  • Heat 2 teaspoons oil in a large Dutch oven or heavy-bottomed soup pot over medium- high heat. Add turkey and cook, breaking up with a wooden spoon until no longer pink, and starting to brown, 6 to 8 minutes. Remove turkey from the pot with a slotted spoon, set aside
  • Add the remaining 1 tablespoon oil to the pot. Add onion, garlic bell pepper and zucchini and cook, stirring often, until the vegetables are starting to soften and brown, 4 to 5 minutes. Add chili powder, cumin, salt, cinnamon and chipotle (or cayenne) and cook, stirring often until fragrant, 30 to 90 seconds.
  • Add water and quinoa and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the quinoa has just burst open a little bit, 12 to 15 minutes. Add the reserved turkey, tomatoes, olives and raisins and return to a simmer, stirring often.
  • Simmer just to allow the flavors to meld, 4 to 5 minutes.
  • Ladle into bowls and top with garnishes if desired.

Nutrition

Calories: 279kcal | Carbohydrates: 30g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 772mg | Potassium: 901mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1995IU | Vitamin C: 50.2mg | Calcium: 108mg | Iron: 4.8mg