Ingrediants
- 2 Tablespoons Olive Oil (to Coat Pan)
- 1 Medium Onion, Small Dice
- 1 Red Bell Pepper, Small Dice
- 2 Stalks Celery, Small Dice
- 4 Cloves Garlic, Minced
- 3 Ancho Peppers, Soaked In Boiling Water, Then Chopped (remove Seeds For Less Heat)
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 2 Tablespoons Chili Powder
- ½ Tablespoons Cayenne (more Or Less Depending On Desired Heat)
- 1-? pound Ground Turkey (that's What The Container Of Shady Brook Farms Ground Turkey Was - A Little More Or A Little Less Is Fine)
- 2 cans Great Northern Beans, 14 Oz
- 1 can Garbanzo Beans, 14 Oz
- ½ cups Corn, Fresh If Possible, Frozen If Not
- 1 can Diced Tomatoes, 14 Oz
- 1 carton Chicken Stock; 32 0z.
- ½ cups TVP (textured Vegetable Protein) Or Barley, OPTIONAL
- ¼ cups Fresh Cilantro, Chopped
- Salt And Pepper (to Taste)
- Various Garnishes; Shredded Cheese, Sliced Scallions, Sour Cream, Salsa, Etc.
Preparation Instructions
- In a large pot, heat oil over medium heat. Sweat onion, pepper, and celery with about 1 tsp of salt until translucent, about 10 minutes.
- Add garlic and Ancho peppers and cook for an additional 2 or 3 minutes.
- Add spices and stir to evenly distribute in the pot.
- Break ground turkey into bit sized pieces and add to pot. Cook until no longer pink, about 8-10 minutes.
- Drain and rinse beans, and add to pot along with corn, tomatoes, and chicken stock.
- Bring to a boil, then reduce heat to low and simmer uncoved until childi recheases desired thickness. Add TVP or barley to thicken if desired.
- Stir in fresh cilantro, and adjust salt and pepper to taste. Serve with optional garnishes.
Prep Time: 20 Minutes
Cook Time: 1 Hour