Categories: Chili, Chowder, Soup, Stew

Ingredients

• 1 lb. ground turkey breast
• 1 Tbsp. olive oil
• 1 cup coarsely chopped onion
• 1 red bell pepper coarsely chopped
• 2 cloves garlic, minced
• 1 Tbsp. chile powder
• 1 1/2 tsp. cumin
• 1 1/2 tsp. ground coriander
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper
• 1/4 tsp. ground cinnamon
• 2 (10 oz.) cans diced tomatoes with chiles, partially drained
• 1 1/2 cup cooked or canned black beans
• Garnishes:
• 1/2 cup shredded cheddar cheese
• 1/4 plain Greek yogurt
• 1/4 cup fresh cilantro, choppee

Directions

1. Heat a large skillet on medium-high; cook turkey 5 minutes or until no longer pink. Remove skillet from heat. Remove turkey from skillet; set aside.

2. In same skillet, add oil and heat on medium; add onion nd bell pepper and cook 6 minutes or until softened. Add garlic; cook 1 minute. Add chile powder, cumin, coriander, oregano, red pepper an cinnamon. Cook 2 minutes or until spices are fragrant. Stir in tomatoes, beams and cooked turkey; bring to a boil reduce heat to low. Simmer uncovered, 30 minutes. Serve with garnishes.

3. makes about 9 cups.

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