¼ cup canola oil
2 pounds ground turkey
2 ½ 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 ½ teaspoons ground cumin
1 tablespoon red chili flakes
Salt and ground black pepper to taste
2 ounces Cabot Colby Jack, grated (about ½ cup)
Fresh cilantro sprigs, chopped red onion, Cabot Sour Cream
HEAT oil in heavy pot over medium-high heat; add turkey and cook, breaking up with spoon, until no longer pink.
ADD onion, garlic and bell pepper and cook 3 to 4 minutes longer.
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.
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.