Quinoa Turkey Chili

This twist on chili is packed full of flavor and nutrition!!  It comes from the Taste of Home Healthy Cooking magazine and you will need the following:
   1 cup of quinoa, rinsed
   3 1/2 cups of water, divided
   1/2 pound of lean ground turkey
   1 large onion (yellow, sweet, or red),

      chopped

   1 medium sweet red pepper,

      chopped

   4 garlic gloves, minced

   1 tbsp of chili powder

   1 tbsp of ground cumin

   1/2 tsp of ground cinnamon

   2 cans (15 oz each) of black
      beans, rinsed and drained
   1 can (28 oz) crushed tomatoes
   1 medium zucchini, chopped
   1 chipotle pepper in adobo sauce,
      chopped
   1 tbsp of adobo sauce
   1 bay leaf
   1 tsp of dried oregano
   1/2 tsp of salt
   1/4 tsp of pepper
   1 cup of frozen corn, thawed
   1/4 cup of fresh cilantro, minced

In a large saucepan, bring quinoa and 2 cups of water to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until the water is absorbed .  Remove from the heat; fluff with a fork and set aside.

Meanwhile, in a dutch oven coated with cooking spray, cook the turkey, onion, red pepper, and garlic of medium heat until meat is no longer pink and vegetables are tender; drain if necessary.   Stir in the chili powder, cumin, and cinnamon; cook 2 minutes longer.

Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper, and remaining water.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes. 

Stir in the corn and quinoa; heat through.  Discard the bay leaf and stir in cilantro.  1 cup=264 calories