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The stars of this turkey chili recipe are plump, tender GOYA® Red Kidney Beans. Mix with quick-cooking ground turkey, tomato sauce, and smoky, GOYA® Chipotle Chiles in Adobo Sauce. In just 30 minutes, you’ll have a mouthwatering pot of healthy, nourishing chili that tastes like it’s been simmering for hours. Top with cheese, avocado, and cilantro for heaven in a bowl.
Ingredients
1
green bell pepper, chopped (about 1 cup)
1
small onion, finely chopped (about 1 cup)
2 tbsp.
GOYA® Minced Garlic, or 6 cloves garlic, finely chopped
1 lb.
ground turkey
1½ tbsp.
ground cumin
2 cans (15.5 oz. each)
GOYA® Red Kidney Beans or GOYA® Low Sodium Red Kidney Beans, drained
2 cans (8 oz. each)
GOYA® Tomato Sauce or GOYA® Low Sodium Tomato Sauce
1
chipotle pepper, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
¼ cup
shredded Monterey jack cheese
1
avocado, chopped
Coarsely chopped fresh cilantro
Directions
Step 1
Heat oil in medium pot over medium heat. Stir in green bell pepper, onions and garlic; cook until tender, 5-7 minutes. Add turkey, cumin and Adobo. Cook, breaking up turkey with spoon, until browned, about 5 minutes.
Step 2
Stir in beans, tomato sauce, 1 cup water and chipotle pepper; bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 10 minutes. Season with Adobo.
Step 3
Divide chili among serving bowls. Top with cheese, avocado and cilantro.
New from Goya
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