There are no reviews for this recipe yet...
*Nutrition analysis based on Cabot Monterey Jack Cheese. Garnish - Per 1/6 serving: Calories 37, Total Fat 3g, Saturated Fat 1.5g, Sodium 57mg, Carbohydrates 1g, Dietary Fiber 0g, Protein 2.5g
1/4 cup canola oil
2 pounds ground turkey
2 1/2 cups chopped white onion
5 cloves garlic, minced
1 cup finely diced red bell pepper
4 cups rinsed and drained kidney beans (about three 15.5-ounce cans)
1/2-1 cup chicken broth
3 tablespoons tomato paste
3 tablespoons chili powder, preferably "dark"
4 1/2 teaspoons ground cumin
1 tablespoon red chili flakes
Salt and ground black pepper to taste
2 ounces Cabot Colby Jack or Cabot Monterey Jack, grated (about 1/2 cup)*
Fresh cilantro sprigs, chopped red onion, Cabot Sour Cream
1. Heat oil in large heavy skillet over medium-high heat; add turkey and cook, breaking up with spoon, until no longer pink.
2. Add onion, garlic and red bell pepper and cook for 3 to 4 minutes longer. Scrape mixture into slow cooker.
3. Add beans, 1/2 cup chicken broth, tomato paste, chili powder, cumin and red chili flakes, stirring to combine. Cover slow cooker and cook on low setting for 8 to 10 hours, adding more of remaining broth if needed toward end.
4. Season with salt and pepper. Serve in bowls topped with grated cheese and other garnishes.
Serve with Cabot Chipotle Cheddar Cornbread.