This high-protein, high-fiber chili not only makes a great weeknight meal, but you can easily cook a double batch on the weekend and freeze into smaller containers to save for later.
If you’re looking to up the protein and fiber even more, add an additional can of black or red kidney beans.
Nutrition (per serving, without optional ingredients)
Calories: 263; total fat: 12g; saturated fat: 3g; protein: 15g; carbohydrates: 27g; sugar: 8g; fiber: 7g; cholesterol: 44mg; sodium: 337mg
Recipe and photo by Nora Schlesinger of A Clean Bake.
Makes 8 servings
- 1 cup uncooked quinoa
- 1 cup chopped onion
- 1/2 Tbsp minced garlic
- 2 Tbsp extra-virgin olive oil
- 1 lb ground turkey
- 1/4 tsp each salt and pepper
- 3 cups crushed tomatoes
- 1 cup water (or chicken or turkey stock)
- 1 can (15-oz) pumpkin puree
- 2 tsp smoky paprika
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp pumpkin spice
- 1 cup chopped carrots
- 1 cup chopped zucchini and/or green pepper
- 1 cup chopped celery
- 1 can (15-oz) black beans, rinsed and drained (optional)
- Fresh cilantro, green onion, and pumpkin seeds for garnish (optional)
How to make it
Cook the quinoa in 2 cups boiling water until water is absorbed and quinoa is soft and fluffy.
In a large stock pot, sauté the onion and garlic in the olive oil until tender and translucent.
Add the ground turkey (breaking it up into bite-size chunks) and sauté with the salt and pepper until mostly brown on the outside (it's OK if it's still partly pink).
Add the crushed tomatoes, water, and pumpkin, and stir a few times to incorporate, then stir in the spices.
Finally, stir in the veggies, cooked quinoa, and, if using, black beans, and simmer for 10-20 more minutes, until the vegetables are tender.
Serve immediately, garnished with cilantro, green onion, and pumpkin seeds.