Spicy Turkey and Quinoa Chili Recipe

Name: Spicy Turkey and Quinoa Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 2 celery stalks, chopped; 1 pound ground turkey; 1/4 cup red wine; 4 cloves garlic, finely minced; 1/4 cup Mexican chili powder; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 teaspoon oregano; 1/8 to 1/4 teaspoon chili flakes (optional); One 28-ounce can crushed tomatoes; 1 tablespoon molasses; 1 teaspoon brown sugar; 1 teaspoon soy sauce; 2 1/2 cups water; 1 cup quinoa; One 14-ounce can kidney beans; One 14-ounce can navy beans; 2 cups frozen corn kernels; Sea salt; Sour cream and chopped cilantro, for garnish

Servings: persons

2 tablespoons vegetable oil
1 large onion, chopped
2 celery stalks, chopped
1 pound ground turkey
1/4 cup red wine
4 cloves garlic, finely minced
1/4 cup Mexican chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon oregano
1/8 to 1/4 teaspoon chili flakes (optional)
One 28-ounce can crushed tomatoes
1 tablespoon molasses
1 teaspoon brown sugar
1 teaspoon soy sauce
2 1/2 cups water
1 cup quinoa
One 14-ounce can kidney beans
One 14-ounce can navy beans
2 cups frozen corn kernels
Sea salt
Sour cream and chopped cilantro, for garnish

1
Heat the vegetable oil in a large pot over medium-high heat.
2
Add the onion and saute for 5 minutes, or until soft.
3
Add the celery and continue to cook for 2 more minutes.
4
Add the ground turkey and cook, stirring occasionally, until it is no longer pink, about 5 more minutes.
5
Add the red wine and stir.
6
Add the garlic, Mexican chili powder, coriander, cumin, oregano and optional chili flakes and cook the spices for 1 minute.
7
Add the crushed tomatoes, molasses, brown sugar and soy sauce and stir until well combined.
8
Bring to a boil and then reduce heat and simmer for 10 minutes.
9
Add the water and return the pot to a simmer.
10
Stir in the quinoa and cook, covered, for 12 minutes.
11
Stir in both beans and the corn and heat through, about 3 more minutes.
12
Taste for seasoning and add salt if necessary.
13
Serve the chili topped with sour cream and chopped cilantro.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, chopped, 2 celery stalks, chopped, 1 pound ground turkey, and more.

Yes, Spicy Turkey and Quinoa Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Turkey and Quinoa Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions