Directions

In a skillet, over medium heat, brown your ground turkey with your chopped onion. Stir occasionally to crumble turkey. Cook until turkey is no longer pink and cooked through.

Meanwhile, in a large saucepan, over medium-low heat, add olive oil, bell peppers, and crushed garlic. Briefly sauté until bell peppers begin to soften (2-4 minutes). Add seasonings [cumin, chili powder and salt] and briefly stir to coat veggies.

Add your remaining ingredients to the saucepan EXCEPT your garnishes [raw quinoa, coconut milk, broth, chili beans, black beans, diced tomatoes, and Thai chili paste.]

Mix well to incorporate evenly, and let simmer, covered, for at least 45-60 minutes.

To serve, garnish each bowl with a dollop of plain Greek yogurt and sprinkle with sliced green onions.

**Thai Chili Paste is easily found at your local grocer in the International aisle. It adds a dynamic spice that is tolerable. 1 ½ tbsp. gives the chili and small kick. 1 tbsp. would be mild of course and 3 tbsp. or more is for you spice junkies!

TIPS: Simply OMIT the ground turkey and add sweet potatoes (cut into 1-inch chunks) to make this recipe vegetarian.  OR if your stockpot/saucepan is big enough, sweet potatoes are a great addition to this delicious recipe!