Ultimate Hearty Chili with Quinoa, Beans, and Ground Turkey

Ingredients

• 1. A dollop of ghee
• 2. A generous portion of ground turkey weighing one pound
• 3. One large onion, finely chopped
• 4. A handful of garlic cloves, minced
• 5. A pinch of freshly ground black pepper
• 6. A can of diced tomatoes, 15 ounces in size
• 7. A can of tomato paste, 6 ounces in size
• 8. Two stalks of celery, chopped
• 9. Two tablespoons of chili powder, adjust to your taste
• 10. A splash of Worcestershire sauce, one tablespoon
• 11. One tablespoon of ground cumin
• 12. A sprinkle of dried oregano, one teaspoon
• 13. A hint of garlic powder, an eighth of a teaspoon
• 14. A touch of onion powder, an eighth of a teaspoon
• 15. Himalayan pink salt to enhance the flavors
• 16. Four cups of vegetable broth
• 17. A can of black beans, drained and rinsed, 15 ounces
• 18. A can of kidney beans, drained and rinsed, 15 ounces
• 19. A portion of tri-colored quinoa, one cup

Step 1

In a Dutch oven, warm up ghee over medium heat until it melts and shimmers. Toss in the turkey, along with onion, garlic, and a sprinkle of black pepper. Saute and keep stirring until the turkey takes on a lovely brown hue, approximately for about 6 minutes. Once done, drain off any excess fat.

Step 2

Now, let's amp up the flavors! Blend in the vibrant tomatoes, tomato paste, crunchy celery, a dash of chili powder, a splash of Worcestershire sauce, earthy cumin, fragrant oregano, garlic powder, onion powder, and a pinch of salt into the mixture. Stir in the rich broth, along with black beans and kidney beans, ensuring everything melds together beautifully. Introduce the quinoa to the pot and bring it all to a gentle boil.

Step 3

Lower the heat to a simmer and let it all mingle and meld for around 40 minutes, or until the quinoa turns tender. This hearty and wholesome stew is sure to warm you up from the inside out!