One-Pot Ground Turkey Chili with Quinoa

 I wanted to make an easy healthy meal that wouldn't have many leftovers.  I came up with this:

• 1 lb extra-lean ground turkey
• 1 onion, diced
• 1 small green pepper, diced
• 2 stalks of celery, sliced
• 3 cloves of garlic, chopped finely
• 2 chipotles in adobo sauce, chopped coarsely
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 tablespoons tomato paste
• 1 can "Rotel" diced tomatoes in green chilies
• Kosher salt and fresh cracked pepper, to taste
• 2 cups of organic, low-sodium "Better than Bouillon" chicken stock
• 1 can organic low-sodium black beans, drained and rinsed well
• 1 cup organic quinoa, toasted in dry pan
• Large handful fresh cilantro, chopped coarsely
• Spanish olive oil, as needed
• 1/2 cup grated old cheddar cheese, for garnish
• Dollop of sour cream, for garnish

I swirled some olive oil in a frying pan.  I started by sautéing the onion, garlic, celery and green pepper until softened.  I seasoned with S&P.  

The turkey went in next.  

When browned (whitened, ha ha) I made a space and cooked the tomato paste.  I stirred well to combine it with everything.  I seasoned next with the chili powder, cumin, S&P and chipotles.  

Everything else went into the pool now, the tomatoes, beans, broth and quinoa.  

I mixed well and put a lid on it.  I brought to a boil and then a simmer for 30 minutes.  I stirred in the cilantro and then plated garnishing with cheese and sour cream.

I totally failed in only make a "little" dinner, sigh...  That being said, this was very tasty.  The chilies in adobo sauce really brought a nice heat, smoky flavor to it.  My son ate two bowls as he said it was so good.  And, we know what's for lunch and dinner tomorrow, don't we?