TURKEY, BEAN AND QUINOA CHILI WITH CRISPY TORTILLA STRIPS

Turkey, Bean and Quinoa Chili with Crispy Tortilla Strips image

Provided by Justin Chapple

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 cup quinoa
Kosher salt
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 pound ground turkey
Freshly ground black pepper
1 onion, finely chopped
1 bell pepper, any color, stemmed, seeded and diced
2 jalapeños, 1 minced and 1 thinly sliced
4 cloves garlic, minced
6 corn tortillas, halved and cut crosswise into 1/4-inch-wide strips
3 tablespoons chili powder
2 teaspoons ground cumin
One 28-ounce can whole peeled tomatoes, crushed by hand
2 cups low-sodium vegetable broth
Two 15.5-ounce cans chickpeas, such as Good & Gather, rinsed and drained
Finely grated Parmesan, for serving
Cilantro leaves, for serving

Steps:

Preheat the oven to 450 degrees F. Bring a medium saucepan filled two-thirds full of water to a boil. Stir in the quinoa and a small handful of salt. Adjust the heat and simmer 10 minutes. Drain and return the quinoa to the saucepan.
Meanwhile, in a large saucepan, heat 1/4 cup of the oil until shimmering. Add the turkey and a generous pinch each of salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is almost cooked through and starts to brown, 5 to 7 minutes. Add the onion, bell pepper, minced jalapeño, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes; reduce the heat if the ingredients brown too quickly.
Meanwhile, toss the tortilla strips with the remaining 1 1/2 tablespoons oil on a large rimmed baking sheet. Spread the strips in an even layer and bake until browned and crisp, about 8 minutes. Sprinkle with salt and let cool.
Add the chili powder and cumin to the saucepan with the turkey and continue to cook, stirring, until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the chickpeas and cooked quinoa and simmer until thickened slightly, 3 to 5 minutes. Taste the chili and season with salt and pepper.
Ladle the chili into bowls and top with the crispy tortilla strips, sliced jalapeño, Parmesan and cilantro.