Ingredients
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2 tbsp olive oil
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1 onion, diced
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1 red bell pepper, seeded and diced
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1 lb 94% lean ground turkey
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2 cloves garlic, finely chopped
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2 tbsp salt-free chili powder
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1 tsp dried oregano
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1 tsp ground cumin
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1 (15.5 oz) can low-sodium dark red kidney beans, drained and rinsed
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1 (15.5 oz) can low-sodium pinto beans, drained and rinsed
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1 cup frozen corn, thawed and drained
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1 (28 oz) can no-salt-added diced tomatoes
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Shredded Cheddar cheese, sliced avocado, chopped cilantro, hot sauce, and lime wedges, to garnish
Steps
1
In a medium Dutch oven, heat the oil on medium-high. Add the onion and pepper and season with salt and pepper. Cook 4–5 min., until beginning to soften, stirring occasionally. Add the turkey and season with salt and pepper. Cook 6–8 min., until browned, breaking up meat with back of wooden spoon.
2
To Dutch oven, add the garlic, chili powder, oregano, and cumin. Cook 1 min., stirring constantly. Add the beans, corn, and tomatoes. Cover and cook 15 min. Garnish as desired with the cheese, avocado, chopped cilantro, hot sauce, and lime wedges.
