1 to 2 tablespoons vegetable oil
1 onion, diced (yellow or red)
2 large bell peppers, diced (or 8 to 12 baby peppers)
2 or 3 cloves garlic, minced
1 pound ground turkey
4 or 6 ounce can diced fire-roasted green chiles
15 ounce can pinto beans, rinsed and drained (or kidney beans/black beans)
11 ounce can mexicorn, drained (or whole kernel corn)
28 ounce can crushed tomatoes
15 ounce can diced tomatoes
1 tablespoon tomato paste
1 teaspoon cumin
2 tablespoons chili powder
salt and pepper
shredded cheddar cheese
plain greek yogurt or sour cream
avocado, sliced or diced
tortilla or corn chips
Heat vegetable oil in a large pot over medium–high heat. Add diced onions, bell peppers and garlic. Sauté for about 5 minutes.
Add in turkey and break up with wooden spoon. Season with salt and pepper. Cook turkey until no longer pink, about 3 to 5 minutes.
Stir in green chiles, pinto beans and corn.
Pour in diced tomatoes and crushed tomatoes. Stir in tomato paste.
Stir in cumin and chili powder.
Reduce heat to low. Cover and simmer for 30 minutes. Continue to stir occasionally.
Serve in bowls with your favorite toppings. (Serves 6 to 8)
This recipe brought to you by Sophie in the Kitchen