Quinoa Turkey Chili

• 1 cup quinoa, rinsed
• 3-1/2 cups water, divided
• 1/2 pound lean ground turkey
• 1 large sweet onion, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 medium zucchini, chopped
• 1 chipotle pepper in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup frozen corn, thawed
• 1/4 cup minced fresh cilantro

1. In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside.
2. Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer. If desired, serve with optional toppings.
3. Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro.
4. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

quinoa, water, lean ground turkey, sweet onion, sweet red pepper, garlic, chili powder, ground cumin, ground cinnamon, black beans, tomatoes, zucchini, pepper, adobo sauce, bay leaf, oregano, salt, pepper, frozen corn, fresh cilantro

Taken from www.tasteofhome.com/recipes/quinoa-turkey-chili/ (may not work)