-
1
Heat the oil in a heavy, large pot over medium-high heat.
-
2
Add the garlic, poblanos, celery and onions.
-
3
Saute until the vegetables soften, 5 to 6 minutes.
-
4
Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes.
-
5
Sprinkle the flour over and stir to blend.
-
6
Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves.
-
7
Cook 1 to 2 minutes, stirring to blend.
-
8
Add the broth and beans.
-
9
Bring to a simmer.
-
10
Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes.
-
11
Season with more salt and pepper.
-
12
To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls.
-
13
Ladle chili over.
-
14
Serve with garnishes.
-
15
Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
-
16
Place the quinoa in a fine sieve.
-
17
Rinse under cold running water 1 full minute.
-
18
Set aside to drain.
-
19
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat.
-
20
Stir in the quinoa.
-
21
Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes.
-
22
Turn off the heat.
-
23
Let the quinoa stand, still covered, for 10 minutes.
-
24
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet.
-
25
Toast the nuts until golden, stirring occasionally, about 5 minutes.
-
26
Cool on the baking sheet.
-
27
Mix the cilantro and pine nuts into the quinoa.
