1teaspoondried Mexican oregano (regular oregano is fine, too)
1bottle(12 oz.) dark Mexican beer (I like Dos Equis Amber)
1can(28 oz.) petite diced tomatoes, undrained
3/4cupdry quinoa, rinsed
1can (15 oz) reduced-sodium black beans,drained and rinsed
Optional toppings: sour cream, green onions, cilantro, cheese, etc
In a large pot, heat olive oil over medium high heat. Add turkey, onion, bell pepper, salt and pepper and cook, breaking up turkey, until turkey is cooked through and onions are translucent.
Add tomato paste, chili powder, cumin, oregano, and garlic powder. Cook for 1-2 minutes or until tomato paste coats all ingredients and spices are fragrant.
Add beer and cook for 1-2 minutes. Add tomatoes and water and bring to a boil.
When boiling, add quinoa and black beans. Reduce to a simmer and cook, covered, for 15 minutes or until tails appear on quinoa. If desired, add more water or chicken broth to thin. We like ours super thick!
Serve with desired toppings.
If you want to omit the beer, substitute 12 ounces broth (chicken or beef) or water
Make it vegetarian! Omit turkey and add an additional can of beans (black, pinto, or kidney).
Substitute other types of ground meat for the turkey, if desired.