Two things I love; food in batches, soups/stews. This recipe has them both PLUS is nutritionally dense and absolutely delicious. I’ve been living off of it this week, topping with giant dollops of Skyr (or greek yogurt) and lots of green onions. Reminds me of home and mom’s food…love, love!

Serves: 6

Ingredients:
2 T. olive oil
1 organic large white onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 roasted (or fresh) jalapeno, de-seeded and finely diced
2 ribs celery, diced
2 garlic cloves, minced
1 lb organic ground turkey breast (dark or light meat, your choice)
3 T. Penzey’s 3000 chili powder (or use a chili seasoning of your choice
1 1/2 tsp. sea salt (add more if desired)
¾ tsp. black pepper (add more if desired)
32 oz. crushed tomatoes
32 oz. can diced tomatoes
1 cup organic chicken broth
2 cups cooked kidney beans, pinto beans, or cannellini beans drained (your choice on beans)
1 cup organic fire roasted corn (Whole Foods Fire Roasted Frozen Corn is a great choice)
2 cups cooked red quinoa (cook according to package directions, set aside)

Directions:

Heat olive oil in a large stock pot over medium heat. When pot is sufficiently heated, add olive oil, when olive oil is heated and shimmery add the onions, bell pepper, jalapeño, celery, and garlic to the pot. Saute until vegetables begin to soften, approximately 7-10 minutes. Reduce heat to medium to prevent vegetables from browning.

Add the ground turkey meat, chili seasonings, sea salt, and pepper. Use spatula to break up turkey meat into fine crumbles (this takes some work, but will leave you with a better consistency). Brown meat until cooked through, continuously breaking up the turkey as you cook. When turkey is fully cooked, add both cans of tomatoes and the chicken broth. Bring to a low rolling boil, add the beans and corn and reduce heat to a simmer. Simmer on low for 30 minutes until flavors have melded and developed (make quinoa while this simmers).

You may add additional seasoning as needed for your taste. Taste and adjust. Then add the cooked red quinoa, stir well and serve. I like to top my chili with dollops of Greek yogurt, green onions, and avocado.