Turkey & Quinoa White Chili

Turkey & Quinoa White Chili

Abdominal surgery and the aftermath can significantly alter what a person can and cannot eat.  A common issue after HIPEC is the development of a sensitivity to gluten.  Wanting to have family meals that everyone can enjoy, I worked on developing many of my own recipes because it can be a struggle to find recipes that work with a restricted diet.  With the Super Bowl coming up it reminded me of the chili contest our church had during a watch party after Tiff had recovered from HIPEC.  We needed a healthy, mild, and easy to digest chili that we could make in the crock pot.  So if you’re looking for something a little different this year feel free to give this recipe a try!

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Turkey & Quinoa White Chili

A healthy, mild, and easy to digest chili that can be made in a crock
pot. 

Prep Time1 hour hr

Cook Time5 hours hrs

Total Time6 hours hrs

Course: Main Course

Cuisine: American

Keyword: Chili

Servings: 9

Calories: 175kcal

Author: Kris

Equipment

• Measuring Spoons
• Cutting Board
• Knife
• Pot/Pan
• Crock Pot
• Spoon

Ingredients

Base

• 32 fl oz Chicken Broth
• 1 Tbsp Ground Cumin
• 2 tsp Oregano Flakes
• 2 tsp Ground Coriander
• 1 tsp Paprika
• ½ tsp White Pepper

Meat/Seasoning

• 24 oz Ground Turkey Breast
• ½ c Onion Chopped
• 2 Cloves of Garlic Minced or Crushed
• 2 tsp Ginger Powder
• 1 Tbsp Oil Olive or Grapeseed

Canned Goods

• 32 oz White Northern Beans 2 – 16 oz cans
• 16 oz White Corn

Instructions

Broth

• Start by creating the broth in the crock pot with the heat set at low temperature.
  

  32oz Chicken Broth
  

  1 TBSP Ground Cumin
  

  2 tsp Oregano Flakes
  

  2 tsp Ground Coriander
  

  1 tsp Paprika
  

  ½ tsp White Pepper
  
  

Meat/Seasoning

• Give the chicken broth 30 minutes to warm up and for the flavor of the spices to permeate the liquid before adding in the canned goods. While the broth is warming up work on preparing the following ingredients.
  

  20-24oz Package of Ground Turkey Breast
  

  ½ Cup of Chopped Onion
  

  2 Cloves of Minced or Crushed Garlic
  

  2 tsp of Ginger Powder
  

  1 TBSP Oil (Olive or Grape Seed)
  

  In a pan, saute the onions and garlic in the oil until they start to caramelize (about 10 minutes at medium heat). Then add the ground turkey and ginger and cook until it starts to brown and crumbles. Do not overcook it (Est. 8-10 minutes). Lean turkey is best. Once it is finished you can add it directly to the crock pot after you’ve added the canned goods.
  

Canned Goods

• Once you have added the meat, add the canned goods. You will want to leave them in the crock pot to cook for at least 3 hours on low.
  

  2 16oz Cans of White Northern Beans
  

  1 16oz Can of White Corn
  

Quinoa & Salt

• You will want to wait until 2 hours into cooking before adding in the quinoa. Preparation for quinoa should be done according to its package. There are now boil in bag packages of quinoa available similar to rice (boil for 10 minutes), as well as ready to eat cups that can be microwaved.

  1-1/2 Cups of Quinoa (already cooked)

  1 TSP of Salt (optional)*

  *I typically use low sodium canned goods so I do add up to 1 TSP of salt towards the end of the 4 hours. I start with ½ TSP, taste, and continue to add ¼ TSP if need until the flavor is correct. Depending on your tastes and the amount of sodium in the canned products you use, the amount of salt required can vary. You can also use mineral rich sea salt or non-sodium salt if you desire. There are some salt alternatives that use potassium chloride in place of sodium chloride. The Salt for Life brand boasts that it contains 75% less sodium per serving.
  

Nutrition

Calories: 175kcal