Ingredients
2 Tablespoons olive oil
1 large onion, diced
4-5 cloves garlic, minced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 jalapeño, finely chopped
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons red chili powder
2 teaspoons paprika
2 bay leaves
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon ground coriander
1/3 cup North Coast Apple Cider Vinegar
1 pound ground turkey
2 cans kidney beans, drained
1 can whole kernel corn
1 small can tomato paste
1 can diced tomatoes or two large fresh tomatoes, diced
1 cup chicken stock
2 Tablespoons sour cream or plain Greek yogurt
Directions
Add olive oil to a Dutch oven and heat on high. Add your onion, garlic, bell peppers and jalapeño. Soften for about 5 minutes over medium-high heat.
Mix in all spices, from cumin to coriander and then the Apple Cider Vinegar. Scrape all bits off the bottom of the pan. Next, mix in the ground turkey, beans, and corn, stirring until the turkey has fallen apart. Add the tomato paste, diced tomatoes, chicken stock, and sour cream. Give it a good stir and let simmer on low for 1 hour.
Serve with grated cheddar, chopped cilantro, and scallions.
