Spicy Turkey and Quinoa Chili

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 pound ground turkey
• 1/4 cup red wine
• 4 cloves garlic, finely minced
• 1/4 cup Mexican chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1/8 to 1/4 teaspoon chili flakes (optional)
• One 28-ounce can crushed tomatoes
• 1 tablespoon molasses
• 1 teaspoon brown sugar
• 1 teaspoon soy sauce
• 2 1/2 cups water
• 1 cup quinoa
• One 14-ounce can kidney beans
• One 14-ounce can navy beans
• 2 cups frozen corn kernels
• Sea salt
• Sour cream and chopped cilantro, for garnish

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the onion and saute for 5 minutes, or until soft.
3. Add the celery and continue to cook for 2 more minutes.
4. Add the ground turkey and cook, stirring occasionally, until it is no longer pink, about 5 more minutes.
5. Add the red wine and stir.
6. Add the garlic, Mexican chili powder, coriander, cumin, oregano and optional chili flakes and cook the spices for 1 minute.
7. Add the crushed tomatoes, molasses, brown sugar and soy sauce and stir until well combined.
8. Bring to a boil and then reduce heat and simmer for 10 minutes.
9. Add the water and return the pot to a simmer.
10. Stir in the quinoa and cook, covered, for 12 minutes.
11. Stir in both beans and the corn and heat through, about 3 more minutes.
12. Taste for seasoning and add salt if necessary.
13. Serve the chili topped with sour cream and chopped cilantro.

vegetable oil, onion, celery stalks, ground turkey, red wine, garlic, chili powder, ground coriander, ground cumin, oregano, chili flakes, tomatoes, molasses, brown sugar, soy sauce, water, quinoa, kidney beans, navy beans, corn, salt, sour cream

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