California Turkey Chili

Name: California Turkey Chili
Cuisine: American, TexMex
Ingredients: 1/4 cup extra-virgin olive oil; 4 large cloves garlic, smashed, peeled and chopped; 2 large poblano chiles, stemmed, seeded and diced; 1 celery stalk, chopped; 1 large onion, chopped; 1 1/2 pounds ground turkey (dark meat); 1 tablespoon all-purpose flour; 4 tablespoons tomato paste; 3 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons (packed) dark brown sugar; 1 teaspoon dried Mexican oregano, crushed; Kosher salt and freshly ground black pepper; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 3 cups low-salt chicken broth (preferably organic); One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained; Simplest Quinoa and Pine Nut Pilaf, recipe follows; 1 1/4 cups whole grain quinoa (about 7 ounces); 1 3/4 cups low-salt chicken broth (preferably organic); 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup chopped fresh cilantro or Italian parsley; 1/3 cup pine nuts