I am loving this "chili" weather. Finally California has cool temps and now the time change makes it lighter earlier in the mornings and darker earlier at night. WOO. Yes, my sleep is confused but not much has changed since my busy schedule has stayed the same.
Speaking of busy schedules, I am finding LESS and LESS time to cook myself some awesome meals. I usually have 1-2 half days OFF from work, school or my internship, and in that time I tend to catch up on my meal prep and homework. Since I also want to relax and do nothing for a period of that time off, I choose simple, affordable and nutritious recipes to make (most of the time). SO this recipe is one of my favorites. I used to make it in undergrad because I was eating on a budget. And now thanks to the 99 cent store across the street, I have been able to purchase some beans at a great price and NOW grains for less than $2!
So check out my Turkey-Quinoa-Chili. Packed full of fiber, flavor and nutrients. <3 and not too mention, leftovers! A grad-student's dream.
Turkey Quinoa Chili
- 1 lb. lean ground turkey
- 2 (15.5-ounce) cans black beans, rinsed
- 1 (15.5-ounce) can garbanzo beans, rinsed
- 1 (15.5-ounce) can dark red kidney beans, rinsed
- 2 (15.5-ounce) cans low-sodium diced tomatoes
- 1 chili packet (I used McCormick Mild Chili Seasoning
- 2 cups uncooked quinoa, rinsed
- In a large pot with olive oil, cook ground turkey. Once turkey is fulyl cooked, add rinsed beans and diced tomatoes. Mix well.
- Add chili powder packet and 2 cups water. Bring to a boil. Reduce to a simmer and cook for 30-45 minutes, stirring every 15 minutes.
- Add uncooked quinoa and 2 more cups of water. Bring to a boil again, then reduce to a simmer and cook for 15-20 minutes, or until quinoa is cooked and liquid is gone.
- Enjoy immediately with some shredded cheese and chives!
- Cool chili before storing leftovers.