Ingredients
2 tablespoons extra-virgin olive oil
1 onion, finely diced
1 green bell pepper, seeded and diced
2 chipotle peppers in adobo, minced, plus 2 tsp. sauce
1 pound dark ground turkey meat
1 28-oz. can diced tomatoes
1 15-oz. can kidney beans, drained and rinsed
Coarse salt
1 avocado, peeled and sliced
1 lime, cut into wedges
1 small red onion, diced
1/2 cup grated sharp cheddar (1.5 oz.)
Fresh cilantro sprigs
Preparation
Heat oil in a medium pot over medium heat. Saute onion and bell pepper until tender, 6 to 8 minutes. Add chipotle and adobo sauce and cook for 1 minute. Add turkey, breaking it up with the back of a spoon, and cook until no longer pink, about 3 minutes. Add tomatoes with juices and beans.
Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (add water to adjust consistency). Season with salt and serve alongside garnish.
