Quinoa and Bean Chili with 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

Lightly heat some ghee in a large pot over medium heat. Toss in the ground turkey, chopped onion, minced garlic, and a pinch of black pepper. Cook everything together, stirring now and then, until the turkey is nicely browned—this usually takes about 6 minutes. Once it’s cooked through, drain off any excess fat.

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 combine the flavors. Pour in the broth along with the black beans and kidney beans, stirring everything together.

Step 3

Stir in the quinoa, then bring the whole mixture up to a boil. Once boiling, turn the heat down to low and let it simmer gently. Cook until the quinoa is tender and the chili has thickened up nicely, which should take about 40 minutes. Give it a taste and adjust the seasoning if you need to before serving.