I just returned from a weeklong Mexican Riviera adventure with Princess Cruises and I cannot wait to share more about my trip. It was so relaxing and I had such a great time with friends, old and new! I haven’t been away for an extended period of time for a while so I was getting a bit burned out with life and work. It’s always nice to get away and come back rejuvenated and refreshed. I love traveling, too, because it inspires me to come up with recipes that are inspired by my travels and the countries I visit. It allows me to dig deeper into one’s culture and background.
I haven’t been away from Winston this long and it was the sweetest welcome home I could’ve gotten. He was so shocked to see me and was so so elated. His butt was wagging back and forth and he kept giving me kisses. It made my heart burst and I almost cried. I seriously never realized I could feel this way for a dog! It’s one of the best feelings in the world.
The weather in Mexico was hot and humid. Most days were in the 90’s and full of sunshine. It was quite the temperature shock when I returned to the DC area. It was in the 40’s when I landed on Saturday night! It’s going to be rather chilly this entire week and it is precisely the perfect time to whip up this stovetop turkey quinoa chili!
It is full of delicious and hearty ingredients to warm you right up! It makes a lot and it is even better as leftovers as the flavors meld together even more. I love how thick this stovetop turkey quinoa chili is, too! We topped it with salty corn tortilla chips and oh my gosh, it made it that much more delicious! I loved the added texture and crunch.
Cozy up with a big bowl of this stovetop turkey quinoa chili! Or, another option for meat lovers is this brisket chili!
Stovetop Turkey Quinoa Chili
- ½ pound (227 g) ground turkey
- 2 cups (266 g) diced sweet potatoes
- ½ cup (88 ½ g) canned red kidney beans, rinsed and drained
- ½ cup (86 g) canned black beans, rinsed and drained
- ½ cup (82 ½ g) frozen corn, thawed
- ¾ cup (120 g) diced red onions
- 2 cloves of garlic, minced
- 24 ounces (680 g) tomato sauce
- 15 ounce (425 g) can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 cups (473 ml) chicken stock
- 1 cup (170 g) uncooked quinoa
- 2 tablespoons chopped jalapeños
- Salt and pepper, to taste
- In a large pot or dutch-oven (like a Le Creuset), brown ground turkey over medium-high heat and crumble into pieces with a spatula or wooden spoon. Add the sweet potatoes and sauté for 5 minutes.
- Add the beans, corn, onions, and garlic. Stir to incorporate then add the tomato sauce, diced tomatoes, and tomato paste. Gently mix and stir to incorporate and break up the tomato paste.
- Sprinkle chili powder and ground cumin all over and stir. Then add the chicken stock, quinoa, and jalapeños.
- Stir to incorporate then cover and bring to a gentle simmer.
- Cook covered, stirring occasionally, until quinoa is completely cooked through and sweet potatoes are softened, about 20-25 minutes, then season with salt and pepper, to taste.
- Top with parsley or cilantro, if desired.
- Serve hot and with your favorite toppings: tortilla chips, sour cream, etc.
- Store leftovers in an airtight container in the refrigerator for up to one week.
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