This turkey Quinoa Chili is made in one pot on the stove in 30 minutes or less. It’s an easy healthy dinner idea that is high in protein and tastes delicious. If you like wholesome filling meals that are healthy, then you’ll want to keep this recipe on hand for easy weeknight family dinners.
I love using ground turkey in our dinner recipes because it’s healthy, easy to cook with and budget-friendly. This ground turkey sweet potato skillet is one of our go-to recipes and also one of the most popular dinner recipes here on the blog.
But when I feel like making something different with more vegetables, then this 30-minute turkey quinoa chili is a perfect choice. It’s healthy, flavorful, and will leave you feeling fully satisfied.
With chickpeas, black beans, corn, zucchini this turkey quinoa chili is so good!
Quinoa Turkey Chili Ingredients
- Quinoa: it’s the perfect whole grain to use in a variety of recipes because it’s budget-friendly, high in protein, and easy to digest for most people
- Ground Turkey: One of my favorite protein sources to use in dinner recipes because it’s healthy and affordable.
- Chickpeas and Black Beans: Also high in protein, inexpensive and delicious. I love adding both of these beans in my soup and stew recipes
- Zucchini: it tastes wonderful in this dish and adds the perfect complementary texture to the beans and quinoa.
- Frozen Corn: Always an easy go-to because it adds flavor and an extra vegetable.
- Seasoning Blend: The cumin, chili powder, cinnamon, and oregano are what makes this chili taste sooo good!
Is Turkey Quinoa Chili Healthy?
Yes, it is high in protein from the ground turkey, and plant based sources including quinoa, chickpeas and black beans. There’s also fresh zucchini, onion and frozen corn for added vegetables.
How To Make Quinoa Turkey Chili
- Cook the quinoa according to package instructions.
- In a pot over medium heat, cook onion and garlic until they become translucent.
- Stir in ground turkey and cook until it turns brown.
- Stir in chickpeas, black beans, tomato sauce, zucchini and spices.
- Add in water and let simmer for 30 minutes.
- In the last 10 minutes, stir in cooked quinoa and frozen vegetables.
Quinoa Turkey Chili Toppings
This chili tastes great on it’s own but here are some topping and sides to try with it.
- Add a dollop of sour cream on top.
- Sprinkle shredded cheese of any kind because cheese tastes good on anything.
- Spoon some salsa on the side.
- Serve the chili with rice or even pasta.
- Eat with your favorite bread or biscuit, like my sweet potato biscuit recipe.
Can I Freeze This Recipe?
Yes, this is a great recipe to batch prep. Freeze the extra in a ziploc freezer bag and store for up to 3 months in the freezer. Be sure to label the bag beforehand with recipe name, directions and use-by date so you don’t forget what it is.
To reheat, you can thaw it in the fridge overnight. Then add to your pot and heat on the stove.
More Delicious Dinner Ideas
- Ground Turkey Sweet Potato Skillet
- Slow Cooker Beef Stew With Mashed Potatoes
- Teriyaki Salmon with Roasted Vegetables
- Lentil Tortilla Soup
- Spaghetti and Meatballs with Broccoli Pesto
Turkey Quinoa Chili
- 1 lb ground turkey
- 1 yellow onion - chopped
- 3 garlic cloves - minced
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp cinnamon
- 2 cups water
- 1 can chickpeas, drained and rinsed - (15 oz)
- 1 can black beans, drained and rinsed - (15 oz)
- 1 can crushed tomatoes or tomato sauce - (15 oz)
- 1 zucchini - chopped
- 1 tsp dried oregano
- 1 bay leaf
- salt and pepper - to taste
- 1 cup frozen corn
- 2 cups cooked quinoa
- 1 cup shredded cheese for serving
- Cook one cup of dried quinoa according to package instructions and set aside.
- In a large pot or dutch oven over medium-high heat, add the onion and minced garlic along with a bit of oil. Let cook for 1-2 minutes or until onions begin to look translucent.
- Add in ground turkey and break up with a spoon into small pieces. Add in the spices: cumin, chili powder, and cinnamon. Stir and cook until turkey begins to cook and is no longer pink, about 5-10 minutes.
- Add in the chickpeas, black beans, crushed tomatoes (or tomato sauce), chopped zucchini, dried oregano. Stir together and add bay leaf. Season with salt and pepper. Cover and let simmer for 30 minutes.
- Discard the bay leaf, then stir in frozen corn and cooked quinoa just before serving.
- Optional Topping Ideas: shredded cheese, sour cream, avocado, lime juice, or cilantro.
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