Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1 pound 93%-lean ground turkey
  • 1 large onions, chopped
  • 3 cloves garlic, minced
  • 1 cup diced bell pepper
  • 1 cup diced zucchini
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground chipotle chili or ¼ teaspoon cayenne or to taste
  • 3 cups water
  • ½ cup uncooked quinoa, rinsed
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup sliced green olives, rinsed (optional)
  • 1/4 cup raisins (optional)
  • 4 ounces shredded cheddar cheese, optional
  • toasted pepitas, chopped cilantro and avocado for garnish

Instruction

  • Heat 2 teaspoons oil in a large Dutch oven or heavy-bottomed soup pot over medium- high heat. Add turkey and cook, breaking up with a wooden spoon until no longer pink, and starting to brown, 6 to 8 minutes. Remove turkey from the pot with a slotted spoon and set aside.
  • Add the remaining 1 tablespoon oil to the pot. Add onion, garlic, bell pepper and zucchini and cook until the vegetables are starting to soften and brown, 4 to 5 minutes. Add chili powder, cumin, salt, cinnamon and chipotle (or cayenne) and cook, stirring often until fragrant, 30 to 90 seconds.
  • Add water and quinoa and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the quinoa has just burst open a little bit, 12 to 15 minutes.
  • Add the reserved turkey, tomatoes, olives and raisins (if using) and return to a simmer, stirring often. Simmer until the flavors meld, 4 to 5 minutes. Ladle into bowls, top with cheddar and garnish with pepitas, cilantro and avocado if desired.