📖 Instructions

1. Prep the Aromatics: Dice the onion and mince the garlic. Having these ready to go will speed up the cooking process.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Brown the Ground Turkey (or Beef): If using ground turkey or beef, add it to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Skipping this if you are vegan of course.
4. Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano, and coriander. Cook for about 1 minute, stirring constantly, to toast the spices and enhance their flavor. Your kitchen should smell amazing right about now!
5. Incorporate the Veggies and Quinoa: Add the diced sweet potatoes, corn kernels (fresh or frozen), black beans (drained and rinsed), diced tomatoes (with their juice), and uncooked quinoa to the pot. Stir everything together to combine.
6. Pour in the Broth and Season: Pour in the chicken (or vegetable) broth. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
7. Simmer the Chili: Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is cooked through and the sweet potatoes are tender. Stir occasionally to prevent sticking.
8. Taste and Adjust: Taste the chili and adjust the seasoning as necessary. You might want to add more salt, pepper, chili powder, or other spices to suit your preferences.
9. Garnish and Serve: Ladle the chili into bowls and garnish with your favorite toppings. Some great options include chopped cilantro, diced avocado, a dollop of sour cream (or vegan sour cream), shredded cheese (or vegan cheese), and a squeeze of lime juice. Enjoy your delicious and hearty quinoa chili!