An easy, hearty and healthy chili recipe made with turkey, quinoa and sweet potatoes. Loaded with your favorite spices and toppings for an explosion of flavors! Naturally gluten-free.
In a large saucepan, heat olive oil over medium-high heat. Add minced jalapeño, diced onion, sliced carrot, celery, and minced garlic. Sauté for 5-7 minutes, stirring often, until onions begin to look translucent and mixture softens.
Return mixture to a boil, then lower heat and simmer, covered, for 25 minutes or until quinoa is cooked through and sweet potatoes are cooked through.
Remove mixture from heat and allow to cool for 10 minutes. Top with sliced scallions and freshly ground pepper, to taste. To serve: divide evenly among 4 bowls and add optional toppings (my favorites are fresh cilantro, scallions, avocado, lime wedges and sometimes a few corn chips!)