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Prep
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Cook
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Ready In
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servings
Ingredients
- 1 tablespoon olive oil
- 900g of Dhayaati's turkey, ground
- 2 cups coarsely chopped onions
- 2 tablespoons chopped garlic
- 1 large sweet red pepper, chopped
- 1 cup chopped celery
- 1 jalapeno pepper finely chopped
- 1 1 tablespoon of dried oregano
- 2 bay leaves
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 380g canned diced tomatoes
- 380 ml of chicken broth
- Salt and pepper to taste
- 900 g (2 cans) of red kidney beans, drained
- 350 g of shredded cheddar cheese
Directions
- Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese.
Footnotes
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Cook's Note:
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Editor's Note: