Chili with Quinoa, Beans, and Ground Turkey

Ingredients

• 1 tablespoon ghee
• 1 pound ground turkey
• 1 large onion, chopped
• 5 cloves garlic, minced
• ¼ teaspoon ground black pepper
• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 stalks celery, chopped
• 2 tablespoons chili powder, or more to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• Himalayan pink salt to taste
• 4 cups vegetable broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 cup tri-colored quinoa

Step 1

Warm some ghee in a large pot over medium heat. Toss in the ground turkey, chopped onion, garlic, and a pinch of black pepper. Cook everything together, stirring now and then, until the turkey is nicely browned, which should take about 6 minutes. If there’s any excess fat, drain it off and discard.

Step 2

Add the diced tomatoes, tomato paste, chopped celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and a bit of salt to the pot. Give it all a good stir to mix everything well.

Step 3

Pour in the broth along with the black beans and kidney beans, then stir again. Add the quinoa and turn up the heat to bring the mixture to a boil.

Step 4

Once it’s boiling, lower the heat to a gentle simmer. Let it cook, uncovered, for about 40 minutes or until the quinoa is tender and the flavors have melded together. Give it a taste towards the end and adjust the seasoning if you need to.