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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) vegetable oil |
1 large onion finely chopped |
1 1/4 pound(s) lean ground turkey |
salt and pepper |
1 pound(s) red or yellow peppers finely chopped |
1 tablespoon(s) chili powder |
2 teaspoon(s) ground cumin |
1 can(s) (28 oz.) fire-roasted diced tomatoes |
2 can(s) (15 oz. each) no-salt-added white kidney (cannellini) or pink bea rinsed and drained |
cilantro sprigs, for garnish |
Directions:
1. In 7 to 8 quart saucepot, heat oil on medium-high. Add onion and cook 5 minutes or until softened and brown, stirring occasionally.
2. Add turkey and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until meat browns, stirring and breaking up meat with wooden spoon.
3. Add red peppers; cook 4 minutes or until just softened, stirring occasionally. Add chili powder and cumin and cook 1 minute, stirring often.
4. Stir in tomatoes and beans. Heat to boiling, then reduce heat to simmer. Cook 20 minutes, stirring occasionally. Spoon into serving bowls; garnish with cilantro sprigs.
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