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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 3 15.5-ounce cans)
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, grated (about 1/2 cup)
Fresh cilantro sprigs, chopped red onion, Cabot Sour Cream
1. Heat oil in heavy pot over medium-high heat; add turkey and cook, breaking up with spoon, until no longer pink.
2. Add onion, garlic and bell pepper and cook 3 to 4 minutes longer.
3. Add remaining ingredients through red chili flakes and bring mixture to boil. Reduce heat to maintain gentle simmer and cook uncovered for about 1 hour.
4. Season with salt and pepper if needed. Serve in bowls topped with grated cheese and other garnishes. Serve with Cabot Chipotle Cheddar Cornbread.
Recipe courtesy of Stephanie's on Newbury.
Garnish - Per 1/6 serving: Calories 37, Total Fat 3g, Saturated Fat 1.5g, Sodium 57mg, Carbohydrates 1g, Dietary Fiber 0g, Protein 2.5g