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Prep Time
15 Mins
Cook Time
46 Mins
Yield
Makes 6 to 8 servings
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

How to Make It

Step 1

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender; add garlic, and sauté 1 minute.

Step 2

Add turkey, chili powder, and cumin, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in tomato paste, and cook 2 minutes. Add tomatoes and next 5 ingredients. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cilantro. Garnish, if desired.

Step 3

*Chicken broth may be substituted.

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