Ingredients
- 1/3 cup quinoa
- 2/3 cup water
- 2 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon Splenda
- 1 orange bell pepper, chopped
- 1 zucchini, chopped
- 1 pound ground turkey
- 1/2 teaspoon cinnamon
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon Cancun Chili mix
- 1 teaspoon dried oregano
- 1 teaspoon unsweetened cocoa powder
- 1 chipotle pepper in adobo sauce, minced
- One 28 ounce can crushed tomatoes
- One 15 ounce can chicken broth
- One 15 ounce cans black beans, drained and rinsed
- One 15 ouce can red beans, drained and rinsed
Directions
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In a small saucepan bring 2/3 cup water to boil; add quinoa, reduce heat to low and simmer for 15-20 minutes, or until quinoa is tender and all water is absorbed. (The little ‘tail’ should be showing on each grain.) Set aside.
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In a large stockpot heat the olive oil over medium heat. Saute onion and garlic with Splenda until soft. Stir in zucchini and pepper and cook for 5 minutes. Add ground turkey and break up into chunks. Cook until no longer pink, but not cooked completely through.
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Stir in cinnamon, chili powder, cumin, Cancun chili mix, oregano, cocoa powder, chipotle pepper, chicken broth, tomatoes, and black beans; simmer for 20 minutes.
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Add the quinoa and simmer for an additional 5 minutes.