Turkey and Quinoa Chili

1.Heat olive oil in a large pot over medium heat until shimmering.

2.Add the chopped onion and sauté for 5 minutes, stirring occasionally, until translucent and soft.

3.Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.

4.Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook until the turkey is browned and no longer pink, about 6-8 minutes.

5.Stir in the rinsed quinoa, diced carrots, and zucchini, cooking for 2 minutes to combine flavors.

6.Pour in the diced tomatoes with their juices and the low-sodium chicken broth. Stir well to combine.

7.Add dried oregano, dried thyme, ground cumin, smoked paprika, black pepper, and salt if using. Stir thoroughly to distribute the herbs and spices evenly.

8.Bring the mixture to a gentle boil, then reduce heat to low and cover the pot.

9.Simmer the chili gently for 30-35 minutes, stirring occasionally, until quinoa is tender and the vegetables are soft.

10.Taste and adjust seasoning if necessary, adding more salt or pepper to preference.

11.Serve the chili hot, garnished with freshly chopped parsley for a fresh herbal note.