Steps:
- 1. In a large Dutch oven or heavy-bottomed pot, heat 1 Tbsp of the oil over high heat. Season turkey with salt and pepper and add to pot, breaking up with a wooden spoon, and cook until browned, about 10 minutes. Remove turkey with a slotted spoon and transfer to a large plate. 2. Add remaining 1 Tbsp oil and reduce heat to medium-high. Add peppers, onion, and garlic and cook until peppers and onion begin to soften, about 6 minutes. Add parsley, rosemary, chili powder, cumin, and coriander and cook until fragrant, about 1 minute. Add broth, scraping up the browned bits on the bottom of the pot with a wooden spoon. 3. Add turkey back to pot along with beans and chiles and bring to a simmer. Cook, partially covered, until turkey is tender, about 1 hour. 4. Season with more salt and pepper. Serve chili topped with scallions, radishes, cheese, and avocado. Each serving: 576 cal, 10 g fat, 72 g protein, 48 g carb.
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