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Categories:
vegetable oil tomato chili powder ground cumin green bell pepper scallions kosher salt ground turkey tomtatoes chicken broth black beans tortilla chips sour cream
Viewed: 49 - Published at: 8 years agoIngredients
- 1 tbsp vegetable oil
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 green bell pepper, roughly chopped
- 5 scallions, sliced (white and green parts separated)
- kosher salt
- 1 pound ground turkey
- 1 28-oz can diced fire-roasted tomtatoes
- 2 cups low sodium chicken broth
- 1 15-oz can black beans, drained and rinsed
- 1 cup crushed tortilla chips, plus more for topping
- Sour cream and cheddar cheese, for topping (optional)
Method
- Heat the vegetable oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add 1/2 cup water, the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes
- Stir the tomatoes, chicken broth, beans and crushed tortilla chips into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt. Top with more crushed tortilla chips, sour cream, cheddar and the remaining scallion greens.
