Cooking With ABC13 - Turkey Chili

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Thursday, August 30, 2018

Turkey Chili from Rebecca Spera


2 tbsps GOYA Olive Oil

green bell pepper, chopped (about 1 cup)

small onion, finely chopped (about 1 cup)

2 tbsps GOYA Minced Garlic

1lb.ground turkey

1tsps ground cumin

GOYA Adobo to taste

2 cans (15.5 oz. each) GOYA Red Kidney Beans drained

2 cans (8 oz. each) GOYA Low Sodium Tomato Sauce

1 can (7 oz.) GOYA Chipotle Peppers in Adobo Sauce

cup shredded Monterey jack cheese

1 avocado, chopped

Coarsely chopped fresh cilantro


- 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.

- 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.

- Divide chili among serving bowls. Top with cheese, avocado and cilantro.

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