Yesterday, my nephew Jim, my sister Leslie’s son, texted me from Salt Lake City. “Could you send me your turkey chili recipe?”

I wrote back: “Funny you should ask. I made turkey chili today.”

That should tell you something about how good this chili is. The quinoa adds a light texture, the turkey is milder than beef, and the addition of carrots—weird, I know—offers just a bit of color and taste that works well with the other ingredients. This is a mild chili with one tablespoon of chili powder and one tablespoon of cumin, but the flavor is deep, rich, and satisfying.

How can I be so sure? I had a bowl yesterday and another today.

I use my Instant Pot, which makes it super easy, but you could also make it on top of the stove.

Please let me know how you feel about it if you try it. I like it so much I could eat it at least once a week.

Happy weekend.

Turkey Quinoa Chili

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 whole onion, diced
• 3 whole carrots, diced
• 3 cloves garlic, chopped
• 2 14 oz cans of beans, I used pintos and black beans
• 1/2 cup uncooked quinoa
• 1 14 oz can crushed tomatoes
• 2 1/2 cups chicken stock
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp kosher salt
• 1/4 tsp pepper

1. Set the Instant Pot to saute and add 1 tbsp olive oil. Brown the turkey until cooked, then remove it from the pot.
2. Add 1 more tbsp of olive oil and add onions, carrots, and garlic.  Saute for about 6-8 minutes.
3. Add turkey back to the pot along with all the other ingredients. Stir. Set the Instant Pot for 20 minutes on high pressure.
4. When the timer goes off, use a dishtowel to release the pressure valve.  After the heat has been released, remove the lid and taste.  Add more salt and pepper to taste.
5. Serve with shredded cheese and avocado.  If you like your chili thinner, add more or less broth to taste.
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