© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY CUTLETS, chopped into 1/2-inch pieces
2 tbsp cooking oil, DIVIDED
2 Large red potatoes (skin-on), diced
1 Large red bell pepper, seeded and chopped
1 Medium red onion, chopped
3 Cloves garlic, minced
2 (15-oz) Cans black beans, rinsed and drained
1 c fresh tomatoes, chopped
1 (28-oz) Can crushed tomatoes in puree
1 (4-oz) Can green chilies
1 Large jalapeno pepper, seeded and minced
2 tbsp chili powder
1 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp dried oregano leaves
1 Whole bay leaf
2 tbsp brown sugar
1 c shredded Cheddar cheese
1 c chopped red onion
Heat 1 tablespoon oil in 4-quart pan over medium-high heat. Add chopped turkey and sauté about 4 minutes until light brown. Transfer to a bowl and set aside.
Heat remaining 1 tablespoon oil in 4-quart pan and sauté potatoes for 4 minutes. Stir frequently to prevent sticking.
Add red bell pepper, onions and garlic. Sauté 2 minutes, stirring frequently to prevent from sticking.
Return turkey to pan. Stir in beans, fresh tomatoes, crushed tomatoes, canned green chilies, jalapeno pepper, chili powder, cayenne pepper, cumin, oregano, bay leaf and brown sugar.
Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
Garnish with shredded Cheddar cheese and chopped red onion.