High-Protein Turkey Chili Recipe
Prep Time:
5 minutes
Cook Time:
4 hours, 10 minutes
Servings:
6 Servings
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds ground turkey
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon cayenne
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can kidney beans
  • 1 (14.5-ounce) can tomato sauce
  • 1 (28-ounce) can diced tomatoes
  • 1 ½ cups beef broth
  • 1 cup uncooked quinoa
Directions
  1. Heat oil in a large skillet over medium heat.
  2. Add the turkey, onion, and garlic and cook until the turkey is browned and the vegetables are softened, crumbling while cooking, about 5 minutes.
  3. Add the chili powder, cumin, oregano, Worcestershire sauce, salt, pepper, and cayenne, and mix to combine.
  4. Add the tomato paste and stir to combine, then cook until it's beginning to stick to the bottom of the pot, about 3 minutes.
  5. Deglaze with the beef broth, scraping any browned bits. Remove from the heat.
  6. Transfer the mixture to a slow cooker and add the beans, tomato sauce, diced tomatoes, and quinoa.
  7. Cook on low for 4-5 hours or high 2-3, or until the quinoa is cooked.
  8. Serve with Greek yogurt and pepitas, if desired.