Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 medium onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 16 oz jar roasted red peppers, undrained
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 can (15 oz pinto beans, drained)
  • 1 can (15 oz diced tomatoes, undrained)
  • 3 cups cooked cubed turkey
  • 2 cups cooked quinoa
  • 2 cups chicken broth
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley

Instruction

  • In a dutch oven or large skillet, heat oil over medium-high heat. Add onion and garlic to pan and saute several minutes until fragrant and cooked. Reduce heat to medium and add roasted red pepper, tomato paste, chili powder, and cumin. Cook 2 minutes.
  • Add beans, tomatoes, turkey, quinoa, and chicken broth to pot and stir to combine. Season chili with salt and pepper to taste. Bring chili to a simmer over medium heat, then reduce heat to medium-low and let simmer covered 30 minutes.
  • Serve chili hot with minced parsley on top. Enjoy!