Nowhere near as spicy as we thought it would be. We shredded pepper jack cheese on top to spice it up. We will work on tweaking, but certainly will be rotating this healthy recipe into our chili mix. Also, next time we might try half the quinoa the original recipe calls for (change already made below).
ingredients
1/2 cup quinoa, rinsed
3-1/2 cups water, divided
1/2 lb. lean ground turkey
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. ground cinnamon
2, 15-oz. cans black beans, rinsed and drained
28 oz. can crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 Tbsp. adobo sauce
1 bay leaf
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 cup frozen corn, thawed
1/4 cup minced fresh cilantro
preparation
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.
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.
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.
yields
9 servings (2-1/4 quarts)
nutrition
1 cup equals 264 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 514 mg sodium, 43 g carbohydrate, 9 g fiber, 15 g protein.
Café Sid 
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