Turkey Chili with Quinoa and Cilantro Sauce

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Name: Turkey Chili with Quinoa and Cilantro Sauce
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 8
Cuisine: American
Ingredients: 2 pounds lean ground turket breast; 2 tablespoon olive oil; 2-4 Jalapenos (optional); 2 large poblano peppers; 1 48 oz. reduced-sodium chicken broth; 2 15.5 oz. great Northern beans drained and rinsed; 2 15.5 oz. navy beans drained and rinsed; 1 12 oz. bottle beer; 1 cup uncooked quinoa; 2 medium yellow onions diced; 5 garlic cloves minced; 3 teaspoons kosher salt; 3 teaspoons ground cumin; 2 teaspoons dried oregano; Garnishes:; cheddar cheese shredded; sour cream; lime wedges; avocado sliced; red bell pepper diced; cilantro sauce:; 1 bunch fresh cilantro (leaves & stems); 3 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 Jalapenos (optional)

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INGREDIENTS

2 pounds lean ground turket breast
2 tablespoon olive oil
2-4 Jalapenos (optional)
2 large poblano peppers
1 48 oz. reduced-sodium chicken broth
2 15.5 oz. great Northern beans ; drained and rinsed
2 15.5 oz. navy beans ; drained and rinsed
1 12 oz. bottle beer
1 cup uncooked quinoa
2 medium yellow onions ; diced
5 garlic cloves ; minced
3 teaspoons kosher salt
3 teaspoons ground cumin
2 teaspoons dried oregano
Garnishes:
cheddar cheese ; shredded
sour cream
lime wedges
avocado ; sliced
red bell pepper ; diced
cilantro sauce:
1 bunch fresh cilantro (leaves & stems)
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 Jalapenos (optional)

INSTRUCTIONS

Chili Prep:

Cook turkey in hot oil in a large skillet over high heat, stirring often, 10 minutes or until meat crumbles. Transfer turkey to a 6-quart slow cooker.

Using tongs, char each jalapeno and poblano pepper over gas flame, turning occasionally, about 5 minutes or until skins are totally blackened. (If you don't have a gas cooktop, preheat broiler with oven rack 6 inches from heat. Broil peppers 5 minutes or until blackened, turning occasionally.) Place charred peppers in a bowl, and cover tightly with plastic wrap. Let stand 5 minutes to loosen skins. Peel peppers under running water. Remove and discard seeds and membranes. Dice peppers, and add to slow cooker.

Stir in broth and next 9 ingredients. Cover and cook on LOW 6 to 7 hours or until chili thickens. Ladle chili into individual bowls and swirl cilantro sauce into chili to taste.

Cilantro Sauce Prep (makes 1 cup):

Process cilantro, olive oil, lime juice, jalapeno pepper (optional), garlic clove, and water in a blender until smooth, adding more water, if needed, to reach desired consistency. Add kosher salt to taste. Refrigerate in an airtight container up to 1 week.

NOTES

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Turkey Chili with Quinoa and Cilantro Sauce

2 pounds lean ground turket breast
2 tablespoon olive oil
2-4 Jalapenos (optional)
2 large poblano peppers
1 48 oz. reduced-sodium chicken broth
2 15.5 oz. great Northern beans drained and rinsed
2 15.5 oz. navy beans drained and rinsed
1 12 oz. bottle beer
1 cup uncooked quinoa
2 medium yellow onions diced
5 garlic cloves minced
3 teaspoons kosher salt
3 teaspoons ground cumin
2 teaspoons dried oregano
 Garnishes:
 cheddar cheese shredded
 sour cream
 lime wedges
 avocado sliced
 red bell pepper diced
 cilantro sauce:
1 bunch fresh cilantro (leaves & stems)
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 Jalapenos (optional)

Chili Prep:
Cook turkey in hot oil in a large skillet over high heat, stirring often, 10 minutes or until meat crumbles.  Transfer turkey to a 6-quart slow cooker.

Using tongs, char each jalapeno and poblano pepper over gas flame, turning occasionally, about 5 minutes or until skins are totally blackened.  (If you don't have a gas cooktop, preheat broiler with oven rack 6 inches from heat.  Broil peppers 5 minutes or until blackened, turning occasionally.)  Place charred peppers in a bowl, and cover tightly with plastic wrap.  Let stand 5 minutes to loosen skins.  Peel peppers under running water.  Remove and discard seeds and membranes.  Dice peppers, and add to slow cooker.

Stir in broth and next 9 ingredients.  Cover and cook on LOW 6 to 7 hours or until chili thickens.  Ladle chili into individual bowls and swirl cilantro sauce into chili to taste.

Cilantro Sauce Prep (makes 1 cup):
Process cilantro, olive oil, lime juice, jalapeno pepper (optional), garlic clove, and water in a blender until smooth, adding more water, if needed, to reach desired consistency.  Add kosher salt to taste.  Refrigerate in an airtight container up to 1 week.

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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 8 Servings

Calories: 276
Calories from Fat: 130 (47%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.5g
Cholesterol 32.6mg		10 %
Sodium 637.7mg		22 %
Potassium 337.8mg		9 %
Total Carbohydrate 25.3g		7 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 21.8g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 276

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