Chef Jason’s EATS Chili

This recipe was created by an Ecker Hill student and Chef Jason Kieffer, Intermountain Medical Center. Enjoy!

  • 1 cup Quinoa – toasted and cooked
  • 1 15 oz can Black Beans (canned)
  • 1 lb Ground Turkey
  • 1 small Yellow Onion
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, diced
  • 1 Zucchini, diced
  • 1 15 oz can Corn Kernels (or frozen)
  • 1-2 cloves Garlic
  • 2 Fresh Tomatoes, diced
  • 1 ½ cups Canned Tomato Puree
  • 1-2 cups Chicken Broth
  • ¼ cup Fresh Cilantro, chopped
  • 1 tsp Sugar in the Raw or Stevia
  • 1 TBSP Chili Powder
  • 2 TBSP Cumin Powder
  • 1 TBSP Smoked Paprika
  • 1 tsp Pepper
  • ½ tsp Salt

Optional toppings:

  • Grated Cheddar Cheese
  • Onions
  • Sour cream
  • Avocado