Ingredients
1 tbsp vegetable oil
1 small onion, diced
1 large bell pepper, red, orange or yellow, diced
½ teaspoon salt
3 cloves garlic, minced
1 lb ground turkey, not breast
1 tbsp tomato paste
2 tbsp chili powder
1 tbsp oregano
1 tbsp ground cumin
1 ½ tsp chipotle chili powder
14.5-oz can fire-roasted diced tomatoes
15.5-oz can red kidney beans, rinsed and drained
1 large bell pepper, red, orange or yellow, diced
1 cup reduced-sodium chicken broth
Topping:
7-oz container FAGE Total, FAGE Total 2% or FAGE Total 0%
Optional:
fresh cilantro
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Steps
- Wash and dice onion and pepper. Peel and mince garlic. Set all ingredients aside.
- In a large sauce pot, over medium heat, add the oil, onions, peppers, minced garlic and salt. Sauté until translucent.
- Add the garlic to the sauce pot and cook until fragrant, about 20 seconds.
- Add the turkey, raise the heat to high and cook until the meat is browned and liquid is mostly evaporated, continuously breaking up the meat with a wooden spoon, about 10-15 minutes.
- Add tomato paste, stir and cook for 1 minute.
- Add the chili powder, oregano, cumin, chipotle chili powder, fire-roasted diced tomatoes, kidney beans and chicken broth. Bring to a boil, then reduce heat to a simmer. Partially cover the pot with a lid and simmer for 30 minutes.
- Serve with a dollop of FAGE Total. Add fresh cilantro, if desired.
