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Quinoa Turkey Chili Lettuce Wraps Lettuce Wraps
Servings:
8
servings
Prep Time:
10
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
50
minutes
mins
Author:
Sandy / Reluctant Entertainer
Make quionoa in rice cooker: 1 cup of quinoa + 1 1/2 cups of water. Cook in the rice cooker on “brown rice setting.”
Ingredients
1
lb.
ground turkey
1
15 oz. cans Mexican-stewed tomatoes, undrained
1
15 oz. cans Bush’s black beans, drained
2
15 oz. cans Bush’s kidney beans, drained
2
cups
peach mango salsa
,
I use Costco’s brand
2
tsp.
smoked ground cumin
1
tsp.
chili powder
salt and pepper
2
cups
pre-cooked quinoa
Buttercrunch lettuce
,
large leaves
1
can olives
1
cup
sour cream
2-3
heirloom tomatoes
,
chopped
Instructions
Cook quinoa, either on stove (follow directions) or in a rice cooker (directions in summary).
Cook ground turkey on medium high heat until brown; strain if needed. Season to taste with salt and pepper.
Add to a large pot, the beans, tomatoes, salsa quinoa, and spices.
Heat on medium high for 10 minutes, stirring constantly. Turn down to low and simmer for 20 minutes.
Chili will be thick and perfect for lettuce wraps!
Tear off outer leaves of lettuce. Fill each lettuce leaf with a large scoop of Quinoa Chili, topping with sour cream, tomatoes, and olives. Serve!