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:

Quickview
252k Calories
23g Protein
5g Total Fat
30g Carbs
29% Health Score
Limit These
Calories
252k
13%

Fat
5g
9%

  Saturated Fat
0.95g
6%

Carbohydrates
30g
10%

  Sugar
8g
10%

Cholesterol
41mg
14%

Sodium
748mg
33%

Get Enough Of These
Protein
23g
47%

Vitamin C
50mg
61%

Vitamin B6
1mg
57%

Vitamin B3
10mg
50%

Vitamin A
2000IU
40%

Manganese
0.78mg
39%

Phosphorus
320mg
32%

Selenium
19µg
28%

Potassium
965mg
28%

Vitamin E
4mg
27%

Fiber
6g
26%

Iron
4mg
25%

Magnesium
97mg
24%

Copper
0.48mg
24%

Folate
71µg
18%

Vitamin B1
0.26mg
17%

Zinc
2mg
17%

Vitamin B2
0.28mg
17%

Vitamin B5
1mg
13%

Vitamin K
13µg
13%

Calcium
96mg
10%

Vitamin B12
0.39µg
6%

Vitamin D
0.3µg
2%

covered percent of daily need
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