4 servings goya® adobo seasoning with pepper, to taste all-purpose
1 avocado chopped
7 oz chipotle chile finely chopped canned
2 tablespoons goya® extra virgin olive oil
4 servings cilantro leaves fresh coarsely chopped
2 tablespoons goya® garlic minced
1 bell pepper green chopped
1.5 teaspoons ground cumin
1 pound pd of ground turkey
30 ounce goya® kidney beans red low sodium drained canned
0.3 cup monterrey jack cheese shredded
1 small onion finely chopped
16 ounce goya® tomato sauce canned
Equipment
bowl
pot
Directions
Heat oil in medium pot over medium heat. Stir in peppers, onions and garlic; cook until tender, 5-7 minutes.
Add turkey, cumin and Adobo. Cook, breaking up turkey with spoon, until browned, about 5 minutes.
Stir in beans, tomato sauce, 1 cup water and chipotle; bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 10 minutes. Season with Adobo.
Divide chili among serving bowls. Top with cheese, avocado and cilantro.
