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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.
green bell pepper, chopped (about 1 cup)
small onion, finely chopped (about 1 cup)
GOYA® Minced Garlic, or 6 cloves garlic, finely chopped
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
chipotle pepper, finely chopped from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
shredded Monterey jack cheese
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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