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Ground Turkey Quinoa Chili
Bush's® Kidney Chili Beans meet turkey and quinoa chili in this robust, healthy offering that’s low in saturated fat. Bell peppers, tomatoes and corn round out the recipe for a mealtime treat that’s sure to please!
- Temps de préparation
30 Min
- Temps de cuisson
15 Min
- Pour
6 to 8
Ingrédients
- PAM Original Non-Stick Cooking Spray
- 1 lb lean ground turkey
- ½ cup chopped yellow onion
- ½ cup chopped green bell pepper
- 1 cup reduced-sodium chicken broth
- ¼ cup white quinoa, uncooked
- 1 can (398 mL) Bush's® Kidney Chili Beans, undrained
- 1 can (398 mL) Hunt’s® Diced Tomatoes, undrained (or try Hunt’s Organic)
- 1 can (156 mL) Hunt’s Tomato Sauce (or try Hunt’s Organic)
- ½ cup frozen whole kernel corn
- 1 pkg (1.25 oz) reduced sodium chili seasoning mix
- 1 large avocado, pitted, peeled, diced
- ⅓ cup shredded Cheddar cheese
Instructions de cuisson
- 1CHAUFFER
Spray large saucepan with cooking spray. Heat over medium-high heat.
- 2MÉLANGER
Add turkey, onion and pepper; cook 5 to 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally. Stir in broth and quinoa.
- 3BOUILLIR
Bring to a boil.
- 4FAIRE MIJOTER
Cover, reduce heat and simmer 15 minutes or until quinoa is tender.
- 5AJOUTER
Stir in undrained beans, undrained tomatoes, tomato sauce, corn and seasoning mix; simmer uncovered 15 minutes more, stirring occasionally.
- 6GARNIR
Top each serving evenly with avocado and cheese.