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Turkey Chili Quinoa Bowl

This hearty and healthy recipe features quinoa, turkey chili, and a colorful assortment of veggies. Topped with seasoned cabbage and avocado lime crema, it's both satisfying and nutritious.

Tasty Team
98% would make again
Turkey Chili Quinoa Bowl


for 4 servings

Turkey Chili

  • 4 tablespoons olive oil, divided
  • 1 lb ground turkey (455 g)
  • 1 scallion, thinly sliced, white and light green parts separated from dark green parts
  • 2 large carrots, cut into 1/4 in (6 mm) pieces
  • 1 cup sweet potato (200 g), peeled, cut into 1/4 in (6 mm) pieces
  • 1 red bell pepper, seeded and diced
  • 1 can diced tomato
  • 1 packet McCormick® Chili Seasoning Mix
  • 2 cups vegetable broth (480 mL)
  • 1 teaspoon kosher salt
  • 1 can great northern or cannellini beans, drained and rinsed

Seasoned Cabbage

  • ½ cup shredded red cabbage (50 g)
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon kosher salt

Avocado Lime Crema

  • 1 ripe avocado
  • 2 tablespoons fresh cilantro leaves
  • ¼ cup plain greek yogurt (60 g)
  • 1 lime, juiced
  • ½ teaspoon kosher salt

For Serving

  • 2 cups quinoa (225 g), cooked
  • 2 tablespoons fresh cilantro

Nutrition Info

  • Calories 1296
  • Fat 87g
  • Carbs 132g
  • Fiber 20g
  • Sugar 21g
  • Protein 46g

Estimated values based on one serving size.


  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.
  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.
  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.
  4. Meanwhile, make the seasoned cabbage: In a medium bowl, combine the cabbage, apple cider vinegar, and salt. Toss with tongs.
  5. Make the avocado lime crema: In a blender or food processor, combine the avocado, cilantro, yogurt, lime juice, and salt. Blend until smooth.
  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.
  7. Enjoy!
Turkey Chili Quinoa Bowl