1 Tbsp. canola oil 1 lb. ground turkey 1 (9 oz.) yellow onion, peeled and chopped 1 1/2 c. (6 oz.) diced green bell peppers (1/2-in.) 1 Tbsp. minced garlic 2 1/2 c. low sodium chicken broth 2 1/2 c. cooked or canned pinto beans, rinsed and drained 1 c. California Ripe Olives, halved 1 c. amber beer 3 Tbsp. tomato paste 4 tsp. chipotle chile powder 1 tsp. ground cumin 1/2 tsp. Kosher salt 1/4 tsp. ground black pepper 1/3 c. chopped parsley
What to do:
1. Heat oil in a large saucepan over medium-high heat. Add ground turkey and onions and cook for 5 min., stirring occasionally and breaking up meat until crumbled and lightly browned. 2. Mix in green peppers and garlic and continue cooking for another 2-3 min. Stir in chicken broth, beans, California Ripe Olives, beer, tomato paste, chile powder, cumin, salt and black pepper. Bring to a boil, cover and simmer for 10 min. 3. Uncover, stir in parsley and cook for 5 more min.
Serve with:
Garnish with sour cream or shredded cheddar cheese if desired.
