Quinoa Turkey Chili

Since I am hopeful the 80° weather will be ending this week, I opted to toss some chili into the slow cooker. I have wanted chili for weeks now and finally had to give in. I have expressed my love for my slow cooker before, and this is another recipe that is a set and forget type recipe. 

What I love about this recipe is you can't really over cook it. If your workday ends up going a little long, no worries. It will be just as delicious when you finally make it home. Also, if you know you need to let it cook a little longer than 6 hours, just cut your sweet potatoes a little larger and they will take a bit longer to cook, assuring they don't get mushy. 

You could use any type of ground meat in this recipe. If you prefer beef or chicken, feel free to substitute. I choose to use ground turkey to keep dinner a little lighter that your typical chili. 

If you don't have a slow cooker or want to cook your chili faster, cook your sweet potatoes before you but them in your chili. Once you chop them, pop them in the microwave with a little water in the bottom of a bowl and cook them for 15 minutes. You can then cook the chili over a low simmer in a large sauce pan for about 30 minutes. I just feel the flavors marry together better when slow cooked.

Lets make some chili! Printable recipe here.

Quinoa Turkey Chili

naturally GF/DF

Ingredients:

about 1 1/4 pound ground lean turkey

1 medium white onion

3 cloves garlic

1 medium sweet potato

1, 28 oz can crushed tomatoes

1 can red kidney beans

1 can great northern beans

1 cup quinoa

1/4 t red pepper flakes

1 T chili powder

1/2 t paprika

1 t cumin

salt and pepper to taste

3 cups low sodium chicken broth

What to do:

Dice your onion.

Mince your garlic.

Peel and chop your sweet potato into bite size pieces.

Drain and rinse your kidney and northern beans.

Rinse your quinoa.

Add your ground turkey and diced onion to a large skillet.

Using a wooden spoon, break up the turkey. Sprinkle with salt and pepper and allow to cook until no longer pink.

Transfer your meat and onions to your slow cooker.

Add in garlic, sweet potato, beans, quinoa, spice, and lastly the chicken broth.

Give it a good stir. 

Cook on low for 5-6 hours, or until the sweet potatoes are fork tender. Before serving, taste for salt levels. You may have to add a little more. It took mine right at 6. 

Ladle into bowl and grab a spoon! If you get to have cheese, top with a little monterey jack cheese. 

Thanks Y'all!

-Wise Wife

Quinoa is all the rage.. for GOOD reason!!

Today was another one of those days I went to the grocery store with no plan. I don't know why I do that do myself because I always end up walking around in endless circles. The grocery store clerks have grown to know me as I frequent the grocery quite often. One sweet man always calls me his favorite shopper and asks what's on the menu for supper. Guess thats a perk of living in a smaller town. (Montgomery, AL is the smallest big city ever) Don't do anything your wouldn't want your preacher to know, because he WILL find out. 

Okay sorry for the distracted moment, on to my supper! 

Butterflied Pork Chops w/ Quinoa and Asparagus

Dairy and Gluten Free!!!

Asparagus Ingredients:

one bunch fresh asparagus

salt and pepper to taste

Garlic powder

olive oil

Preheat oven to 375°

First things first, lets trim the asparagus. The easiest way to do this is to take one asparagus and hold with one hand on the opposite end as the leaves and the other hand towards the middle.

Bending the asparagus will allow it to naturally break where it needs to.

Discard the very end

Using this asparagus as a guide, line up the leaves of the remaining asparagus and cut along the same line. Discard ends.

Place asparagus on a parchment covered baking sheet. Season with garlic powder, salt, pepper, and top with olive oil. Bake for 20 minutes. 

helpful hint: Remember not to put your asparagus in the oven too early. Put them in when you are seasoning the quinoa. 

Here are the rest of your ingredients, but lets start preparing the quinoa and I will let you know when to start the pork chops :) 

Quinoa Ingredients: 

1 cup quinoa

2 cups water 

1 T butter

1 T sliced green onions

1/4 t garlic powder

1 t oregano

1/4 t salt 

Pork Chop Ingredients:

2 butterflied boneless pork chops

1 T dairy free buttery spread

Old Bay (amount varies on size of chops)

1 T olive oil 

LETS START COOKING!!

Chop your green onions.

Combine 1 cup uncooked quinoa with 2 cups cold water in small saucepan. Bring to boil and then lower heat and let simmer for 10-15 minutes or until all water is absorbed.

While the quinoa is cooking, lets start with the pork chops. Heat 1 tablespoon buttery spread in a cast iron skillet over medium high heat. 

While the pork chops are still in the package, sprinkle only the up side with Old Bay seasoning.

Place the seasoned side down into your hot skillet with the melted buttery spread.

While in the pan, sprinkle the opposite side of the pork chop with Old Bay.

 Cook for 2 1/2 minutes per side.  Remove from heat.

By now, your quinoa should be done. Remove the quinoa from heat and add in the garlic powder, oregano, salt, buttery spread, and green onions. 

Stir to combine and set aside.

Add 1 tablespoon olive oil in a square baking dish, making sure the bottom is fully covered. 

Place your pork chops in your square baking dish. Cover the top side of the pork chops with the quinoa mixture. 

Bake in the oven at 375° for 15-20 minutes or until no longer pink. Cooking time depends on how thick your chops are. 

Happy Eating!!

Thanks Y'all!

- Wise Wife