Ingredients
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- 2 tbsp. GOYA® Extra Virgin Olive Oil
- 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 tsp. ground cumin
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 2 cans (15 oz. each) GOYA® Low Sodium Red Kidney Beans, drained
- 每2罐(8盎司)戈雅®番茄酱o Sauce
- 1 chipotle chile, finely chopped from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
- 1/4 cup shredded Monterey jack cheese
- 1 avocado, chopped
- Coarsely chopped fresh cilantro
Preparation
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- 1. Heat oil in medium pot over medium heat. Stir in peppers, 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.
- 2. Stir in beans, tomato sauce, 1 cup water and chipotle; bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 10 minutes. Season with Adobo.
- 3. Divide chili among serving bowls. Top with cheese, avocado and cilantro.
Serves 4
Prep Time: 10分钟。
Total time: 30min.
Prep Time: 10分钟。
Total time: 30min.