Ground Turkey Enchilada Stew with Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground turkey
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili flakes
• 1 14 oz can diced tomatoes
• 1 cup vegetable broth
• 1 15 oz can black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup cooked quinoa
• 1/2 cup enchilada sauce
• 1/4 cup chopped fresh cilantro

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for about 3 minutes, or until the onions are softened.
2. Add the ground turkey and cook until the turkey is browned, breaking it up with a spoon as it cooks. Add the chili powder, cumin, oregano, smoked paprika, and chili flakes and cook for 1 minute.
3. Add the diced tomatoes, vegetable broth, black beans, corn, quinoa, and enchilada sauce and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
4. Remove the pot from the heat and stir in the chopped cilantro. Serve hot.

Interesting Facts

• This stew is a great way to use up leftover cooked quinoa.
• It can be frozen for up to 3 months for easy meal prep.
• It's a great way to get your family to eat more vegetables!