1/2 cup quinoa, rinsed
3-1/2 cups water, divided
1/2 lb. lean ground turkey
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. ground cinnamon
2, 15-oz. cans black beans, rinsed and drained
28 oz. can crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 Tbsp. adobo sauce
1 bay leaf
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 cup frozen corn, thawed
1/4 cup minced fresh cilantro


In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside.

Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.

Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro.


9 servings (2-1/4 quarts)


Nutritional Facts 1 cup equals 264 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 514 mg sodium, 43 g carbohydrate, 9 g fiber, 15 g protein.


Taste of Home