I’ve been in a meal planning slump lately. I can always do well for about 4-6 weeks at a time and then I get burnt out. Between the planning, the shopping, the prep and then the dishes I just cannot find a consistent system to follow. And when there isn’t a plan in place, we end up eating out and it’s a slippery slope from there. The bloat of all the salty food makes me feel uncomfortable in my own skin and the farther I get off track with meal planning, the harder it is to get back to it. It’s basically just a giant cycle of me being frustrated with my own actions and wanting to just ignore it instead of buckling down to fix it. Now that I’ve gotten my psychological block of avoiding meal planning out of the way, let’s get to the recipe 😂
Chili is one of my go to’s when I get in a meal planning slump. It’s easy, there is always enough for leftovers and it’s generally a pretty budget friendly meal. My kids won’t touch this No Bean Turkey Quinoa Chili with a 10 foot pole, but you can’t win ’em all.
Since I’m coming out of a meal planning slump and trying to get my nutrition back on track around the holidays, I actually joined an accountability group (hosted by our Summer Series fitness expert Giselle S. Fitness!). That means I’m vigilantly tracking my macros and sharing them with the group everyday.
One thing I’ve found with tracking is that having a lunch ready to go in the fridge makes everything else so much easier. As it is, I quickly eat standing over the sink while the kids eat. I definitely won’t prep and cook a meal midday just for myself, which means I’m scrounging for junk food or eating mac and cheese with the kids. The easiest way to keep myself on track is to plan for lunch, and that’s why I love this recipe.
- 2 cups quinoa
- 20 oz 93% lean ground turkey
- 1/2 cup onion, chipped
- 3 cloves garlic, crushed
- 10 oz crushed tomatoes
- 8 oz tomato sauce
- 3/4 cup water
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 bay leaf
- 2 medium sweet potatoes, peeled and cubed
- Prepare quinoa according to directions on the package. Set aside.
- Brown turkey in a stock pot or dutch oven. Season with salt and cumin.
When turkey has browned, add onion and garlic. Cook for a few minutes over medium heat.
- Add tomatoes, tomato sauce, water, sweet potato, chili powder, cumin, paprika, salt and bay leaf.
Cover and simmer over low-medium heat for about 20 minutes, or until sweet potatoes are soft. Stir occasionally as necessary. If needed, add 1/4 cup of water.
- Add desired amount of quinoa before serving.
I prefer to add the quinoa to each bowl before serving. I have found that the consistency changes when you mix the prepared quinoa to the entire pot.
Variations: I added a medium zucchini to this batch because I had it on hand. It’s great especially on days I need more carbs. Cheese, sour cream, onions or served with cornbread are always great additions too!
No Bean Turkey Quinoa Chili is definitely not the most photogenic of meals, but it’s perfect for the dreary winter days ahead, keeps well to make ahead and keeps you on track for your nutritional goals.