Name: Turkey, Bean and Quinoa Chili with Crispy Tortilla Strips
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup quinoa; Kosher salt; 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil; 1 pound ground turkey; Freshly ground black pepper; 1 onion, finely chopped; 1 bell pepper, any color, stemmed, seeded and diced; 2 jalapeños, 1 minced and 1 thinly sliced; 4 cloves garlic, minced; 6 corn tortillas, halved and cut crosswise into 1/4-inch-wide strips; 3 tablespoons chili powder; 2 teaspoons ground cumin; One 28-ounce can whole peeled tomatoes, crushed by hand; 2 cups low-sodium vegetable broth; Two 15.5-ounce cans chickpeas, such as Good & Gather, rinsed and drained; Finely grated Parmesan, for serving; Cilantro leaves, for serving

Directions

Preheat the oven to 450 degrees F. Bring a medium saucepan filled two-thirds full of water to a boil. Stir in the quinoa and a small handful of salt. Adjust the heat and simmer 10 minutes. Drain and return the quinoa to the saucepan.
Meanwhile, in a large saucepan, heat 1/4 cup of the oil until shimmering. Add the turkey and a generous pinch each of salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is almost cooked through and starts to brown, 5 to 7 minutes. Add the onion, bell pepper, minced jalapeño, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes; reduce the heat if the ingredients brown too quickly. 
Meanwhile, toss the tortilla strips with the remaining 1 1/2 tablespoons oil on a large rimmed baking sheet. Spread the strips in an even layer and bake until browned and crisp, about 8 minutes. Sprinkle with salt and let cool.
Add the chili powder and cumin to the saucepan with the turkey and continue to cook, stirring, until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the chickpeas and cooked quinoa and simmer until thickened slightly, 3 to 5 minutes. Taste the chili and season with salt and pepper. 
Ladle the chili into bowls and top with the crispy tortilla strips, sliced jalapeño, Parmesan and cilantro.

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