Thursday, October 23, 2014

Turkey Mole' Quinoa Chili

     With cooling temps come warming soups!  Let me introduce my Turkey Mole' Quinoa Chili!!!  Don't forget the lovely garnish of Avocado, Cheese, Tomato, Yogurt and Green Onion to complete the perfect bowl of love  ;)

1.5 cups Quinoa
3 cups Water
1 Tablespoon LB Jamison Chicken Base or 3 Chicken Boulion Cubes
1 Tablespoon EVOO
1 Yellow Onion, diced
1 heaping Tablespoon chopped jarred Garlic
Dash Cayenne Pepper
4 colors of Bell Pepper~ Red, Orange, Yellow and Green~ diced
1 pound 99% Fat Free ground Turkey
3/4 cup Bunches & Bunches Mole' Sauce, found at Whole Foods
1 can Black Beans
2 cans Petite Diced Tomato's
1 can refried fat free Beans
1 small can Green Chili's~ I use mild
1 small can Corn
Garnish with ~shredded Cheddar, diced Green Onion, Cilantro leaves, diced Roma Tomato, and 0%  plain Greek Fage Yogurt

     Bring Quinoa, Water and Chicken Base to boil, cover and reduce to simmer for 15 minutes or til water boiled off, remove and keep covered another 5-10 minutes.  Meanwhile, heat EVOO in skillet and add Onion, Garlic and Cayenne til golden brown.  Add all four colors of diced Bell Peppers til crisp tender, then add Turkey and cook thoroughly, drain any fat. In large mixing bowl, combine Quinoa, Turkey mixture, Mole,Black Beans, Diced Tomato, Refried Beans, Green Chili's, and Corn.  Pour into Pam sprayed casserole dish and bake at 350 for 35 minutes covered with foil.  Remove and garnish with Cheese, diced Green Onion, Cilantro Leaves, diced Roma Tomato, and Greek Fage Yogurt.  Enjoy  ;)

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