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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from Food TV's Corbin Tomaszeski and is also good made with ground chicken. It is quite spicy so feel free to adjust the amount of heat, as I did. I didn't add the red pepper flakes when I made it but put the jar on the table so that my husband could make it spicier for himself! Ingredients:
2 tablespoons olive oil |
1 cup white onion, diced |
1 tablespoon garlic, chopped |
1/2 cup red onion, diced |
1 1/2 lbs ground turkey |
1 red bell pepper, diced medium |
1 yellow bell pepper, diced medium |
2 teaspoons chili powder |
2 teaspoons chipotle peppers, finely chopped |
2 teaspoons dried cumin |
2 teaspoons dried oregano |
2 teaspoons red pepper flakes |
1 teaspoon ground cinnamon |
28 ounces diced tomatoes |
32 ounces black beans, rinsed and drained |
1 cup corn kernel, drained and rinsed |
salt |
ground black pepper |
1 bunch fresh cilantro, chopped |
1 cup green onion, chopped finely |
1 cup cheddar cheese, grated |
1/2 cup red onion, thinly sliced |
2 fresh tomatoes, chopped into bite-size pieces |
1/2 cup sour cream |
1 cup corn tortilla |
Directions:
1. In a large skillet set over medium high heat, add the oil and let heat for 1 minute.
2. Add the onions and garlic, then add the turkey, half of the peppers and all of the spices.
3. Cook until the turkey is not longer pink, approximately 7 minutes.
4. Stir in the canned tomatoes and bring to a boil.
5. Once a boil is reached, reduce the heat to low and allow to simmer for about 20 minutes.
6. Stir in the beans, corn and the rest of the peppers.
7. Allow to cook for 15 minutes.
8. Taste and adjust the seasoning if necessary.
9. Serve with your choice of garnish.
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