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Reducetarianism and Healthy Turkey Quinoa Chili

We just recently heard the term “reducetarianism” for the first time, and we like it. It’s about reducing the amount of meat/poultry 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. That said, we like the idea of using a wider variety of grains, legumes, and vegetables where we would otherwise use meat… especially if it means doing right by the environment.

The good news is, 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 (poultry), but it’s still rich, warm, filling, and tasty. Note: Make sure you add uncooked quinoa; it absorbs the liquid as it cooks.

turkey quinoa chili

Healthy Turkey Quinoa Chili

A healthy chili that uses half meat, half chili
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 to 8 servings
Author Jeanne Fratello


  • 1 tbsp 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 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • Grated cheese and cilantro for garnish optional


  1. 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.
  2. 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 your family cut down on meat consumption, where would you start?

P.S. Looking for more comfort-style food that’s plant-based? Check out our suggestions for Plant-Based Thanksgiving Dishes. And remember, they’re not just for Thanksgiving. They’re tasty all year round!

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2 Responses to Reducetarianism and Healthy Turkey Quinoa Chili

  1. Dorothy at Shockingly Delicious January 14, 2015 at 11:45 am #

    I like that concept!

    • Jeanne January 14, 2015 at 11:50 am #

      Me too – Thanks, Dorothy!

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