Turkey, sweet potato, & quinoa chili

Ground turkey, sweet potatoes, peppers, corn, beans, and quinoa all come together in this super hearty and healthy dish! 

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This 'chili' is something I threw together once to use up some odds and ends of produce and it has turned into an almost weekly staple meal in our home lately. It's full of so many good-for-you ingredients and is very hearty and flavorful. 

Another thing about this chili is that it is flexible. These are the ingredients and flavors I most commonly use, but you can switch them up with delicious results. 

For example -- use chicken or ground beef or extra beans instead of turkey; sub pinto beans for the black beans; green onions instead of red onions; poblano peppers instead of bell, butternut squash instead of sweet potato; vegetable broth or water in place of the chicken stock; add jalapeno or cayenne pepper for a kick (I would do this for just my husband and I, but not the toddlers)... 

This recipe will make about 6 servings. I like to serve it with grated cheddar or jack cheese, sour cream, cilantro, and even some corn chips if you have them.

Turkey, sweet potato, & quinoa chili
1 tablespoon olive oil
1 lb. ground turkey (I use dark meat)
1/2 cup chopped red onion
1 bell pepper, seeded and chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet/mild paprika
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper + salt to taste
1 (14.5) oz. can diced tomatoes, undrained
3 cups chicken stock
about 2 cups peeled and diced sweet potato
1/2 cup frozen corn
1 (15-16 oz.) can black beans, drained
1/3 cup quinoa, rinsed
1/3 cup finely chopped cilantro, plus more for garnish

In a large soup pot or Dutch oven, heat the olive oil over medium heat. When hot, add the turkey and cook, breaking apart with a wooden spoon, until it is cooked through. Stir in the onions and bell peppers and cook until the onions begin to turn translucent. Stir in the garlic and cumin through black pepper along with a good pinch of salt. Cook for about one minute.

Stir in the tomatoes and stock, scraping up all the bits from the bottom of the pot. Add the sweet potato, corn, and beans and cook until the mixture comes to a boil. Reduce the heat and stir in the quinoa. Check and adjust seasonings, if needed.

Cover and cook, stirring occasionally, until the sweet potatoes and quinoa are softened. Stir in the cilantro.

Serve hot as is or with any of your choice of toppings listed above.