Ingredients

• 1 tablespoon ghee
• 1 pound ground turkey
• 1 large onion , chopped
• 5 cloves garlic , minced
• 0.25 teaspoons ground black pepper
• 1 , 15 ounce
• 1 , 6 ounce
• 2 stalks celery , chopped
• 2 tablespoons chili powder , or more to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 0.13 teaspoons garlic powder
• 0.13 teaspoons onion powder
• Himalayan pink salt to taste
• 4 cups vegetable broth
• 1 , 15 ounce
• 1 , 15 ounce
• 1 cup tri-colored quinoa

Instructions

1. 1 Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
2. 2 Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.

Nutrition per serving