© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c canola oil
4 lbs GROUND TURKEY
2 lbs yellow onions, chopped
1-1/2 lbs green bell peppers, seeded and diced 1/2-inch pieces
1/4 c minced garlic
2-1/2 qt TURKEY STOCK OR low sodium chicken broth
2-1/2 qt cooked or canned pinto beans, rinsed and drained
1 qt California ripe olives, halved
1 qt amber beer
3/4 c tomato paste
1/3 c chipolte chile powder
4 tsp ground cumin
2 tsp kosher salt
1 tsp freshly ground black pepper
1-1/3 c chopped parsley
As needed sour cream
As needed shredded Cheddar cheese
Heat oil in a stockpot over medium-high heat. Add ground turkey and onions. Cook for 5 minutes, stirring occasionally and breaking up turkey until crumbled and lightly browned.
Mix in green peppers and garlic and continue cooking for another 2-3 minutes. Stir in broth, beans, olives, beer, tomato paste, chile powder, cumin, salt and black pepper.
Bring to a boil and immediately reduce heat to low. Cover and simmer for 10 minutes. Uncover, stir in parsley and cook for 5 more minutes.
Serving suggestion: Garnish with sour cream or shredded Cheddar cheese.
Total Calories 321
Total Fat 12 g
Cholesterol 60 g
Sodium 696 mg
Total Carbohydrates 32 g
Protein 22 g