Why This Recipe

A bold Southwestern chili with lean ground turkey, nutty quinoa, and creamy black beans in a smoky, tangy tomato broth.

Cook’s Note

Got a burn warning and had to finish on the stove. The first time I cooked this recipe I didn’t get a burn warning even though the recipe called for 1 cup of chicken broth. Increased chicken broth to 1¾ cups.

If you get a burn warning, move chili to a 3½ quart or bigger pot, add additional broth till a bit soupy, cover, and cook for 15 minutes. Stir occasionally but try not to peek too often.

Ingredients

• ¾ cup quinoa, rinsed
• 8 oz lean ground turkey (93% lean)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 cup corn kernels (frozen or canned, drained)
• 1 small onion, diced (~1 cup)
• 2 cloves garlic, minced
• 1 bell pepper, diced (~1 cup)
• 1 can chicken broth (14.5 oz, ~1¾ cups)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• ¼ cup chopped fresh cilantro (optional, garnish)
• 1 lime, cut into wedges (optional, garnish)

Instructions

1. Prep: Dice onion, bell pepper; mince garlic. Drain/rinse beans. Rinse quinoa.
2. Sauté: Olive oil + turkey—3–4 min until brown. Add onion + bell pepper—3-4 min. Add garlic—30 seconds.
3. Bloom: Add oregano. Cook 1 min. Stir constantly.
4. Deglaze: Add broth. Stir well, scraping bottom clean.
5. Combine: Add quinoa, black beans, tomatoes, corn, chili powder, cumin, smoked paprika, and cayenne.. Stir well. Cancel sauté.
6. Cook: Seal → High pressure 8 min → Natural release 10 min → Vent
7. Adjust: Stir. Add salt, pepper to taste. Add thickener or sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

• Calories: 330 kcals
• Protein: 20g
• Carbs: 45g
• Fat: 8g
• Fiber: 10g

Pair with 6 Triscuits for 23g protein, 13g fiber, and XXX450 kcals.

Pro Tips

• Start with ½ tsp salt and 4 grinds of pepper.
• If cooking for single meal, consider bumping spices 50%.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.