Quick and Healthy Turkey Chili

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons GOYA® Extra Virgin Olive Oil
• 1 green bell pepper, chopped
• 1 small onion, finely chopped
• 2 tablespoons GOYA® Minced Garlic
• 1 pound ground turkey
• 1 1/2 teaspoons ground cumin
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 2 (15 ounce) cans GOYA® Low Sodium Red Kidney Beans, drained
• 2 (8 ounce) cans GOYA® Tomato 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and green bell pepper and cook for 5 minutes, until softened.

2. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Add the ground turkey and break it up with a spoon. Cook for 6 to 8 minutes until no pink remains and it reaches 165°F (74°C) in the thickest part.

4. Stir in the ground cumin, adobo seasoning to taste, and the finely chopped chipotle chile. Cook for 1 minute.

5. Add the drained kidney beans and tomato sauce and stir well. Bring to a gentle simmer.

6. Reduce the heat to low, partly cover, and simmer for 25 minutes, stirring occasionally, until thickened.

7. Taste and adjust the adobo seasoning if needed.

8. Ladle the chili into bowls and top with the shredded Monterey Jack, chopped avocado, and cilantro.