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Thai Chili with Turkey and Quinoa

America’s favorite baked beans combined with Thai flavor brings unexpected flavor to this recipe. Quinoa and roasted sweet potatoes are added for texture and a nutritional boost.

Can Do Counter: 17

  • Yields: 36 servings
  • Serving Size: 12 oz portions
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
INGREDIENTSQUANTITY
Bush’s Best® Dark Red Kidney Beans, drained & rinsed1, #10 can
Bush’s Best® Bean Pot Baked Beans½, #10 can
Olive oil⅓ cup
Onion, diced4 cups
Red bell pepper, diced4 cups
Jalapeños, minced⅓ cup
Ground turkey breast4 lbs
Kosher salt4 tsp
Ginger, fresh, minced⅓ cup
Red curry paste ⅓ cup
Cumin, ground⅓ cup
Chili powder½ cup
Crushed tomatoes 1, #10 can
Unsweetened or light coconut milk in the can 28 fl oz
Chicken stock 32 fl oz
Quinoa, cooked32 oz
Sweet potatoes, cubed, roasted 32 oz
Greek yogurt, plain 2 ¼ cups
Green onions, sliced ¾ cup

Directions:

  1. In a large stock pot over medium heat, add oil. Allow to heat; add onions, peppers and jalapeños. Sauté for 7 to 10 minutes. Add ground turkey and sauté until cooked. Add salt, fresh ginger, curry paste, cumin and chili powder. Mix well to combine. Add beans, tomatoes, coconut milk, stock and quinoa. Continue to heat to a boil. Reduce heat to a simmer and fold in sweet potatoes. Allow to simmer for 20 minutes. Reserve warm.
  2. To serve: In a bowl, ladle 12 oz chili. Top with 1 Tbsp Greek yogurt and 1 tsp sliced green onions. Serve.

RECIPE SHEET

Products in this Recipe

For the best baked beans, nothing beats Bush's Best Bean Pot Baked Beans. Vegetarian beans like Bush's Best dark red kidney bulk beans are great for chili.

Next Recipe

Sweet & Spicy Vegetarian Chili
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Yields: 25 servings
  • Serving Size: 10 oz portions

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