Turkey and Black Bean Mexican Cabbage Bowl with Avocado Salsa

Ingredients

• 2 tsp. + 1 tsp. olive oil
• 1 small onion, diced
• 1 1/2 T Kalyn's Taco Seasoning
• 2 tsp. dried granulated garlic
• 1 lb. lean ground turkey
• 1 can diced green chiles with juice
• 1 can crushed tomatoes
• 1 can black beans, rinsed with cold water
• 1/4 cup fresh-squeezed lime juice
• 2 T water
• 1/2 large Poblano chile pepper, finely diced
• 1/4 small red onion, finely diced
• 1/2 cup finely chopped fresh cilantro
• 1 large avocado, diced into pieces about 1/2 inch square
• 1 T + 1 T fresh squeezed lime juice
• 1 T olive oil
• 1 tsp. Vege-Sal
• 1/2 large head green cabbage, core removed and thinly sliced
• 1/4 large head red cabbage, core removed and thinly sliced
• 5 T mayo
• 3 T fresh-squeezed lime juice
• 1 tsp. Green Tabasco Sauce, or more to taste
• Vege-Sal to taste

Directions

1. Warm 2 tsp. olive oil in a large skillet, then cook the onion until the edges begin to color, about 4-5 minutes. Sprinkle in the taco seasoning and granulated garlic, and cook for about 1 minute longer. Add the ground turkey and brown it over medium high heat, using a turner to break it into small pieces as it cooks. Plan on 8-10 minutes for this part, and resist hurrying it. Stir in the green chiles with their juice, crushed tomatoes, black beans, 1/4 cup lime juice, and 2 T water. Mix everything together, lower the heat, and simmer until the pan is no longer soupy and most of the liquid has cooked off, about 40 minutes. If time is tight, you can raise the heat a bit, but the slower simmer gives the filling more depth.
2. While the turkey mixture bubbles away, get the salsa ingredients ready: mince the cilantro, cut the red onion very small, and finely dice half the Poblano chile. Prepare the avocado by peeling it, taking out the stem, and cutting the flesh into 1/2 inch chunks. Place the avocado in a bowl and coat it gently with 1 T lime juice. Fold in the cilantro, red onion, Poblano, olive oil, and the remaining 2 T lime juice, then season with Vege-Sal or salt. Leave the salsa aside until assembly time.
3. Cut the green and red cabbage into thin shreds, using a mandoline or a knife. Chop the remaining half of the Poblano chile into small dice. In a separate bowl, whisk the mayo with the lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing.
4. As the turkey filling nears the end of its simmer, place the green cabbage, red cabbage, and diced Poblano in a bowl, then toss them with the dressing.
5. For each bowl, start with a layer of the spicy slaw. Spoon about 2/3 cup of the turkey and bean mixture over the top, then finish with a generous scoop of avocado salsa. Serve right away. The turkey mixture and avocado salsa will keep in the fridge for a day or two, but if you have more cabbage than you need for one meal, store the sliced cabbage mixture and dressing separately and toss them together only when you are ready to eat.