Turkey Quinoa Chili is a hearty and healthy meal that will satisfy your taste buds and keep you full for hours!

Love chili recipes? Try Chili with Rice, Summer Chili, or White Bean Turkey Chili. 

turkey chili in a pot with a wooden spoon. this recipe
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Why We Love This Recipe

There’s no doubt that chili is one of the most comforting meals to make. We love everything from Chicken Apple Chili, Lentil Chili, to Creamy Chicken Chili. This smoky turkey quinoa chili is another recipe to love!

  • One pot meal. With just one pot on the stovetop and a handful of steps, this quinoa turkey chili practically cooks itself!
  • Customizable. It’s incredibly versatile and easy to customize with extra spices or vegetables. It can be served as a main dish or even as a topping for baked potatoes.
  • Easy to freeze. You’ll want to double batch this recipe because it tastes even better the next day and the leftovers freeze easily for a quick and easy meal later on.
  • Comforting. The combination of the savory turkey, nutty quinoa, and spicy chili seasoning creates a flavor explosion in your mouth. Plus, you can easily adjust the spice level to suit your taste preferences.

Ingredients

To make chili with quinoa, you will need a variety of ingredients.

ingredients for turkey quinoa chili
  • Ground Turkey: This is a great source of protein and is a healthier alternative to ground beef.
  • Quinoa: This superfood is packed with protein, fiber, and essential nutrients.
  • Vegetables: A variety of vegetables are used in this recipe including onions, bell peppers, chipotle peppers, garlic, and corn. 
  • Spices and herbs: Spices and herbs pack this recipe with flavor. We use chili powder, ground cumin, cinnamon, oregano, and a bay leaf. 

Why add cinnamon to chili? Don’t worry, your chili won’t taste like cinnamon. We add cinnamon to chili to add warmth and enhance the smoky flavor of the chipotle pepper.

  • Beans and Tomatoes: To give your chili its hearty texture, you’ll need black beans and crushed tomatoes. 
  • Water or Broth: To thin out your chili and give it a delicious, savory flavor, you’ll need to add chicken broth or water. 

See the recipe card below for more information on quantities and ingredients.

Substitutions and Variations

One of the best things about this comforting chili is how versatile it can be and that it’s gluten-free. Here are some substitutions and variations you can try to make the recipe your own:

  • Meats: Ground chicken, lean beef, or pork are all great alternatives that will add a different flavor to your chili.
  • Grains: You can also use other grains like rice, barley, or even pasta. If you’re looking for a gluten-free option, try using brown rice or gluten-free pasta.
  • Vegetables: The vegetables in this chili can be swapped out for your favorites. Try sweet potatoes, butternut squash, or pumpkin. You can also add in other vegetables like zucchini, chopped sweet potatoes, or mushrooms for extra flavor.
  • Spices: Feel free to use ½-1 teaspoon of smoked paprika instead of chipotle peppers. If you like your chili spicier, add more chili powder or cayenne pepper. If you prefer a milder flavor, use less.
turkey chili in a bowl with a spoon in it.

How To Make Turkey Quinoa Chili

Making veggie chili is easy and straightforward. Here’s a simple recipe you can follow. Check out the recipe card below for detailed instructions.

  • Step 1: Cook the onions and red pepper in a Dutch oven then stir in the garlic. 
  • Step 2: Add the ground turkey and cook until it’s no longer pink. Stir in the chili powder, cumin, oregano, and cinnamon. 
ground turkey in a dutch oven with vegetables.

Tip: If turkey meat starts to release water during cooking, increase the heat. You want those juices to stay in the meat. Also, make sure you’re using a large enough pot and not overcrowding the meat too much. 

  • Step 3: Add the bay leaf, beans, tomatoes, chipotle pepper, and water. Bring to a boil. Reduce the heat, cover, and simmer.
beans and tomatoes with turkey in soup pot
  • Step 4: Stir in the corn and quinoa, and cook, covered until tender. Discard the bay leaf, and stir in the cilantro.
cooked smoky turkey chili in a pot

Expert Tips

Here are some expert tips to help you make the best weeknight meal:

  • Use ground turkey that is at least 93% lean to keep the chili healthy and low in fat. You can also use ground chicken or lean ground beef if you prefer.
  • Rinse the quinoa before cooking to remove any bitterness. Use a fine-mesh strainer and rinse the quinoa under cold running water for about 30 seconds.
  • Add a squeeze of fresh lime juice at the end for a zesty taste.

Storage and Reheating Instructions

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. 

Freeze: You can also freeze chili for up to 3 months in freezer-safe containers or bags. Be sure to label the container with the date and contents. Let chili thaw out in the refrigerator overnight before reheating.

Reheating: Empty contents into a soup pot and reheat over warm heat or use a microwave. You can add a splash of water or broth to the chili if it seems too thick after reheating.

Recipe FAQs

What are some benefits of using turkey in chili?

Turkey is a leaner protein and contains less fat than beef, making it a great choice for those looking to reduce their fat intake.

Additionally, turkey is a good source of vitamins and minerals, including vitamin B6 and niacin, which can help support a healthy immune system.

How long does it take to simmer chili?

Simmering chili can take anywhere from 30 minutes to several hours, depending on the recipe and desired flavor. Generally, the longer chili simmers, the more flavorful it becomes.

However, it is important to keep an eye on the chili and stir it occasionally to prevent burning or sticking to the bottom of the pot. A good rule of thumb is to simmer chili for at least 30 minutes, but up to 2-3 hours for maximum flavor.

What can I top turkey chili with?

Some popular options include shredded cheese, sour cream, diced avocado, chopped cilantro, and sliced jalapenos.

Other creative toppings include crushed tortilla chips, diced tomatoes, or a dollop of guacamole.

smoky turkey quinoa chili in a dutch oven.

You May Also Like

Black Bean Quinoa Chili

Chicken and Quinoa (One Pot Recipe)

Salmon Quinoa Cakes

Butternut Squash and Cranberry Quinoa Salad

If you try Turkey Quinoa Chili, please leave a star rating and let me know how you like the recipe in the comments below.

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turkey chili in soup pot

Turkey Quinoa Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex
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Description

Protein packed smoky turkey chili with quinoa, black beans, corn, and spices. It’s a one-pot stovetop chili that comes together so easily. 

Ingredients

Units Scale
  • ¼ cup olive oil
  • 1 large sweet onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 lb. ground turkey
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. cinnamon
  • 1 bay leaf
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 (28 oz.) can crushed tomatoes
  • 1 chipotle pepper in adobo sauce, chopped
  • 3 ½ cups water (or chicken stock)
  • 1 cup frozen corn
  • ¼ cup dry quinoa, rinsed
  • ½ cup chopped cilantro
  • Kosher salt and fresh black pepper
  • Lime, optional

Instructions

  1. In a large dutch oven, heat olive oil over medium-high heat. Add onions and red pepper with a pinch of salt and cook until soft, about 5-7 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds.
  2. Add ground turkey and cook until no longer pink while breaking it up with a spoon, about 5-7 minutes. If meat begins to release water, increase the heat. Turkey meat does not have to be cooked through.
  3. Stir in chili powder, cumin, oregano, and cinnamon. Season to taste with salt and pepper. Cook for about 1 minute while stirring constantly.
  4. Add bay leaf, beans, tomatoes, chipotle pepper, and water. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Taste for salt before adding the corn and quinoa.
  5. Stir in corn and quinoa, and cook for 15 minutes, covered, or until tender.  Discard bay leaf. Stir in cilantro. Optional, add juice of 1 lime. Serve with toppings of choice.

Notes

  • Turkey: If turkey meat starts to release water during cooking, increase the heat. You want those juices to stay in the meat. Also, make sure you’re using a large enough pot and not overcrowding the meat too much.
  • Chipotle Pepper: You can substitute anywhere between ½ – 1 teaspoon of smoked paprika for the chipotle pepper. You’ll get that smoky flavor from the paprika but not the heat. If you like your chili with some heat, stir in diced canned chiles or fresh jalapeño.
  • Leftovers: Leftover turkey chili can be stored in an airtight container for up to 4 days. It will thicken the longer it sits. You can also freeze the chili up to 3 months. Thaw out overnight in the refrigerator and reheat on the stovetop over medium heat.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 312
  • Sugar: 4.6 g
  • Sodium: 566.7 mg
  • Fat: 12.9 g
  • Carbohydrates: 31.3 g
  • Fiber: 10.2 g
  • Protein: 20.3 g
  • Cholesterol: 39.1 mg

Recipe originally published January 2020 but since been updated with new information.

adapted with changes from Taste of Home