Turkey Quinoa Chili (under 200 calories!) Recipe - Rachel Cooks® (2024)

Extra filling (18 grams of protein!) and extra flavorful, this healthy turkey quinoa chili is the perfect quick and easy weeknight meal — and it freezes well!

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Michigan and I are in a fight right now. Last week, the kids were off from school for two “snow” days, and this week, we’re 1 for 1 so far with another “snow” day.

And I write “snow” in quotations because it’s actually ice and freezing rain which is annoying me more than anything. We can’t play outside, we can barely walk in our driveway, and our backyard is one giant pond. And since I work from home, I can’t work because my kids are home.

But spring will come, just as it always does. I sure do hope it hurries though. In the meantime, I’ll be curling up with a hot bowl of chili trying to stay warm.

PS: Funny story, today my kids were upstairs playing and I hear my 4-year-old son call to my daughter, “Do I need to keep my underwear on?”

So of course, I yell to them, “Keep your underwear on!!!!”

Minutes later, they run down the stairs with their bathing suits on. I must say, I was a bit relieved. Obviously we’re all slightly stir-crazy.

About This Turkey Quinoa Chili Recipe

• It’s easy to make. I love this recipe because it’s SUPER easy to make. The quinoa cooks right in there with the rest of the ingredients as the chili simmers on the stove. It’s a one pan meal that totally satisfies and it’s easy to clean up, too.
• This chili is healthy. Along with healthy, lower-in-fat ground turkey, the chili also has quinoa which contains the 8 essential amino acids for protein. A serving of this chili has a whopping 22 grams of protein and only 1 gram of saturated fat. It’s packed with good-for-you vegetables like bell peppers, onions, and tomatoes.
• The recipe is versatile. If you notice an ingredient you don’t care for, it’s easy to swap in a different one. If you’re missing one of the ingredients and you don’t feel like going to the store (I totally get that, especially when it’s icy out!), feel free to improvise.

Enjoy and stay warm!

Change It up

• Meat/no meat: Substitute any type of ground meat, including sausage. Or leave the meat out for a hearty vegetarian chili. Try my vegetarian quinoa chili.
• Omit the beer: Not a beer drinker? Simply substitute broth or water for the beer.
• Add more veggies: Go ahead and throw in diced carrots or celery. Corn, frozen or canned, is good. Dice up a sweet potato and add that. If the chili gets too thick with the added vegetables, thin in with water or broth.
• Leave out the quinoa. The chili is good either way.

Make-Ahead, Storage & Reheating

This chili is perfect for meal prep. You can make a big batch of this and you’ll have lunches ready for the whole week. It keeps for up to 4 days. It freezes well, too, for at least a month.

To reheat, thaw overnight in the fridge if frozen. Reheat in a saucepan on the stove for best results.