Turkey Picadillo Quinoa Chili {guest post}
Turkey Picadillo Quinoa Chili {guest post} is a gluten free and dairy free main course. One portion of this dish contains approximately 24g of protein, 6g of fat, and a total of 250 calories. This recipe serves 6. For $2.23 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up bell pepper, olive oil, ground cinnamon, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe is liked by 723 foodies and cooks. It is brought to you by Queen of Quinoa. From preparation to the plate, this recipe takes around 50 minutes. Plenty of people really liked this American dish. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is awesome. Similar recipes are turkey picadillo chili with quinoa, Guest Post: Balsamic Onions Quinoa Patties & Quinoa Salad, and Guest Post: Sweet Potato Quinoa Veggie Burgers.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup diced bell pepper
1 28-ounce can crushed tomatoes
1/2 teaspoon ground chipotle chili or ¼ teaspoon cayenne or to taste
2 tablespoons chili powder
3 cloves garlic, minced
1/4 cup sliced green olives, rinsed
1/2 teaspoon ground cinnamon
1 tablespoon ground cumin
1 pound 93%-lean ground turkey
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 large onion, diced
½ cup uncooked white quinoa, rinsed
1/4 cup raisins
1 teaspoon salt
3 cups water
1 cup diced zucchini
Equipment:
dutch oven
wooden spoon
slotted spoon
pot
bowl
ladle
Cooking instruction summary:
Heat 2 teaspoons oil in a large Dutch oven or heavy-bottomed soup pot over medium- high heat. Add turkey and cook, breaking up with a wooden spoon until no longer pink, and starting to brown, 6 to 8 minutes. Remove turkey from the pot with a slotted spoon, set aside
Add the remaining 1 tablespoon oil to the pot. Add onion, garlic bell pepper and zucchini and cook, stirring often, until the vegetables are starting to soften and brown, 4 to 5 minutes. Add chili powder, cumin, salt, cinnamon and chipotle (or cayenne) and cook, stirring often until fragrant, 30 to 90 seconds.
Add water and quinoa and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the quinoa has just burst open a little bit, 12 to 15 minutes. Add the reserved turkey, tomatoes, olives and raisins and return to a simmer, stirring often.
Simmer just to allow the flavors to meld, 4 to 5 minutes.
Ladle into bowls and top with garnishes if desired.
Step by step:
1. Heat 2 teaspoons oil in a large Dutch oven or heavy-bottomed soup pot over medium- high heat.
2. Add turkey and cook, breaking up with a wooden spoon until no longer pink, and starting to brown, 6 to 8 minutes.
3. Remove turkey from the pot with a slotted spoon, set aside
4. Add the remaining 1 tablespoon oil to the pot.
5. Add onion, garlic bell pepper and zucchini and cook, stirring often, until the vegetables are starting to soften and brown, 4 to 5 minutes.
6. Add chili powder, cumin, salt, cinnamon and chipotle (or cayenne) and cook, stirring often until fragrant, 30 to 90 seconds.
7. Add water and quinoa and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the quinoa has just burst open a little bit, 12 to 15 minutes.
8. Add the reserved turkey, tomatoes, olives and raisins and return to a simmer, stirring often. Simmer just to allow the flavors to meld, 4 to 5 minutes. Ladle into bowls and top with garnishes if desired.
Nutrition Information:
covered percent of daily need
