We just recently heard the term “reducetarianism” for the first time, and we like it. It’s about reducing the amount of meat and meat products you eat for environmental reasons, and we find it particularly compelling. Realistically, in our house, we’re not about to give up meat entirely, but we’re attracted to the idea of using a wider variety of grains, legumes, and vegetables where we would otherwise have used meat… especially if it means doing right by the environment.
And here’s the good news: If you decide you want to live like a reducetarian, you don’t have to give up hearty comfort foods. Case in point: This turkey quinoa chili, which we recently made and posted on our Instagram. We hadn’t cooked it with the idea of blogging about it, but it turned out so well we wanted to write it down. It uses about half as much turkey as we would have used, and substitutes quinoa for the rest. So yes, there’s less meat, but it’s still rich, warm, filling, and tasty. Note: Make sure you add uncooked quinoa; it absorbs the liquid as it cooks.
- 1 T. olive oil
- 1 pound ground turkey
- 1 onion, peeled and chopped
- 2 carrots, sliced
- 2 ribs celery, chopped
- 1 9-ounce package Melissa's steamed kidney beans
- 1 9-ounce package Melissa's steamed steamed garbanzo beans
- 1 cup uncooked quinoa
- 1 14.5-ounce can diced or crushed tomatoes
- 2 cups chicken or vegetable broth
- 2 T. chili powder
- 1 tsp. cumin
- ½ tsp. salt
- Grated cheese and cilantro for garnish (optional)
- In a large skillet, heat the olive oil over medium to medium-high heat. Add the ground turkey and heat through, stirring frequently, until evenly cooked, Add the onion, carrots, and celery and continue stirring and cooking until the onions are just barely translucent.
- Place the turkey-vegetable mixture in a slow cooker. Add the tomatoes, vegetable broth, quinoa, and spices and stir to combine. Cook on low heat for 5 to 8 hours. Serve warm, garnished with grated cheddar cheese and cilantro. Serves 6 to 8.
Anyone else heard of reducetarianism? If you were to cut back your family’s meat consumption, where would you start?