Sunday, June 10, 2012

Quinoa Turkey Chili


1 Cup Quinoa, uncooked
3 1/2 Cups Water, divided
1/2 lb. lean ground Turkey
1 large sweet Onion, chopped
1 cup chopped green, red, yellow Peppers-your choice
4 Garlic Cloves, minced
1 Tbls. Chili Powder
1 Tbls. ground Cumin
1/2 tsp. ground Cinnamon
2 cans (15 oz each) Black Beans, rinsed and drained, patted dry
1 can (28 oz) crushed Tomatoes
1 medium Zucchini, chopped
1 chipotle pepper in adobo sauce, chopped  (It's in a small can in the ethnic aisle)  I freeze the rest.
1 Tbls. Adobo sauce
1 Bay Leaf
1 tsp dried Oregano
1/2 tsp. Salt
1/4 tsp Pepper
1 cup frozen Corn, thawed


1. In a large saucepan, bring quinoa and 2 cups water to a boil.  Reduce heat: cover and simmer for 12-15 minutes or until water is absorbed.  Remove from heat; fluff with a fork and set aside.
2. Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, peppers and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.  Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.
3.  Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water.  Bring to a boil.  reduce heat; cover and simmer for 30 minutes.  Stir in corn and quinoa; heat through.  Discard bay leaf.

Nutrition Facts:  1 cup equals 264 calories, 5 grams fat, 9 grams fiber, 15 grams protein

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