Hearty Quinoa, Bean, and Ground Turkey Chili Recipe

Ingredients

• 1 tablespoon ghee
• 1 pound ground turkey
• 1 large onion, chopped
• 5 cloves garlic, minced
• 0.25 teaspoon ground black pepper
• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 stalks celery, chopped
• 2 tablespoons chili powder, or more to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 0.13 teaspoon garlic powder
• 0.13 teaspoon onion powder
• Himalayan pink salt to taste
• 4 cups vegetable broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 cup tri-colored quinoa

Instructions

1. In a Dutch oven, heat ghee over medium heat. Add ground turkey, onion, garlic, and black pepper. Cook, breaking up the turkey, until browned, about 6 minutes. Drain off any excess fat.
2. Add the tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt to the turkey mixture. Stir in the broth, black beans, and kidney beans until well combined. Add the quinoa and bring the mixture to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender, approximately 40 minutes.

Nutrition

• Calories: 335 kcal
• Fat Content: 8 g
• Fiber Content: 12 g
• Sugar Content: 7 g
• Sodium Content: 889 mg
• Protein Content: 23 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g