Ingredients

• 1/3 cup quinoa
• 2/3 cup water
• 2 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon Splenda
• 1 orange bell pepper, chopped
• 1 zucchini, chopped
• 1 pound ground turkey
• 1/2 teaspoon cinnamon
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon Cancun Chili mix
• 1 teaspoon dried oregano
• 1 teaspoon unsweetened cocoa powder
• 1 chipotle pepper in adobo sauce, minced
• One 28 ounce can crushed tomatoes
• One 15 ounce can chicken broth
• One 15 ounce cans black beans, drained and rinsed
• One 15 ouce can red beans, drained and rinsed

Directions

1. In a small saucepan bring 2/3 cup water to boil; add quinoa, reduce heat to low and simmer for 15-20 minutes, or until quinoa is tender and all water is absorbed. (The little ‘tail’ should be showing on each grain.) Set aside.

2. In a large stockpot heat the olive oil over medium heat. Saute onion and garlic with Splenda until soft. Stir in zucchini and pepper and cook for 5 minutes. Add ground turkey and break up into chunks. Cook until no longer pink, but not cooked completely through.

3. Stir in cinnamon, chili powder, cumin, Cancun chili mix, oregano, cocoa powder, chipotle pepper, chicken broth, tomatoes, and black beans; simmer for 20 minutes.

4. Add the quinoa and simmer for an additional 5 minutes.

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