YOUR SOLIN GENERATED RECIPE
Hearty Turkey Quinoa Chili with Vegetables
Sautéed ground turkey and colorful vegetables simmered with nutty quinoa in a robust, smoky tomato broth for a deeply satisfying bowl.
INGREDIENTS
6 oz Ground turkey
0.13 cup Dry quinoa
0.25 cup Black beans
0.5 cup Diced tomatoes
0.5 cup Bell pepper
0.25 cup Yellow onion
0.5 cup Zucchini
0.5 tsp Extra virgin olive oil
1 cup Low-sodium vegetable broth
1 tsp Chili powder
0.5 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey, diced onion, and bell pepper to the pot, breaking up the turkey with a wooden spoon until browned and vegetables are slightly softened.
Stir in the diced zucchini, chili powder, cumin, garlic powder, sea salt, and black pepper, cooking for 2 minutes until fragrant.
Add the dry quinoa, diced tomatoes (with their juices), black beans, and vegetable broth to the mixture.
Bring the chili to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer for 15 to 20 minutes, or until the quinoa is tender and the majority of the liquid has been absorbed.
Remove from heat and let sit for 5 minutes before fluffing with a fork and serving warm.