Ground Turkey Chili with Quinoa

Bush's® Kidney Chili Beans meet turkey and quinoa chili in this robust offering. Bell peppers, tomatoes and corn round out the recipe for a mealtime treat that’s sure to please!

  • Prep Time

    30 Mins

  • Cook Time

    15 Mins

  • Serves

    6 to 8

Close-up of ground turkey chili with beans

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Ingredients

Serving Size: 6 to 8
  • 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 (16 oz) Bush's® Kidney Chili Beans, undrained
  • 1 can (14.5 oz) Hunt’s® Diced Tomatoes, undrained (or try Hunt’s Organic)
  • 1 can (15 oz) 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

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A graphic representation of a bean with a sunburst effect around it

Cooking Instructions

  1. 1
    HEAT

    Spray large saucepan with cooking spray. Heat over medium-high heat.

    • PAM Original Non-Stick Cooking Spray

  2. 2
    COMBINE

    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.

    • Turkey

    • Onion

    • Green bell pepper

    • Broth

    • Quinoa

  3. 3
    BOIL

    Bring to a boil.

    • 4
      SIMMER

      Cover, reduce heat and simmer 15 minutes or until quinoa is tender.

      • 5
        ADD

        Stir in beans, undrained tomatoes, tomato sauce, corn and seasoning mix; simmer uncovered 15 minutes more, stirring occasionally.

        • 1 can of beans

        • Tomatoes

        • Tomato Sauce

        • Corn

        • Chili seasoning

      • 6
        GARNISH

        Top each serving evenly with avocado and cheese.

        • Avocado

        • Cheese

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