Turkey chili quinoa bowl

Step 1

In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the turkey and white and light green scallion parts, and cook until the meat is lightly browned, about 5 minutes. Transfer the turkey to a medium bowl.

Step 2

Heat the remaining 2 tablespoons of olive oil in the same pot over medium-high heat. When the oil is shimmering, add the carrots, sweet potato, and red bell pepper. Cook, stirring frequently, until beginning to soften, about 5 minutes.

Step 3

Add the diced tomatoes, McCormick® Chili Seasoning Mix, chicken broth, ground turkey, and salt. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened slightly, about 10 minutes. Add the beans and cook, stirring occasionally, until warmed through, about 5 minutes longer.

Step 4

Meanwhile, make the seasoned cabbage: In a medium bowl, combine the cabbage, apple cider vinegar, and salt. Toss with tongs.

Step 5

Make the avocado lime crema: In a blender or food processor, combine the avocado, cilantro, yogurt, lime juice, and salt. Blend until smooth.

Step 6

Divide the quinoa between 4 bowls. Spoon the turkey chili over the quinoa, then top with a dollop of avocado lime crema, a pile of seasoned cabbage, the dark green scallion parts, and cilantro.

Step 7

Enjoy!