In just 30 minutes, you’ll have a mouthwatering pot of healthy, nourishing chili that tastes like it’s been simmering for hours.
Ingredients
2 Tbsp. of extra virgin olive oil
1 cup of green bell peppers, chopped
1 cup of small onions, finely chopped
2 tbsp. of minced garlic, finely chopped
1 lb. of ground turkey
1 1/2 tbsps. of ground cumin
Adobo All Purpose Seasoning w/ Pepper to taste
2 cans of red kidney beans, drained
2 cans of tomato sauce (8 oz each)
1 can of chipotle peppers in Adobo Sauce, finely chopped
1/4 cup of shredded Monterey Jack cheese
1 avocado, chopped
Coarsely chopped fresh cilantro for topping
1 jalapeño, sliced for topping
Directions
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, cilantro, and jalapeños.