- 4
Ingredients
- 2 tablespoons olive oil
- 1 large Onion, chopped small
- 1/2 diced green chili
- 5 cloves Garlic , minced
- 2 tablespoons Chili Powder
- 1 teaspoon ground Cumin
- 1 teaspoon ground Coriander
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon Cayenne Pepper
- Salt
- 1 pound ground white Turkey Meat
- 1 can Ro Tel Diced tomatoes and green chilis
- 1/2 small can Tomato Paste
- 1/2 cup low-sodium Chicken Broth
- 1 teaspoon Brown Sugar
- 2 teaspoons Vinegar (preferably cider vinegar)
- Black Pepper
- Fresh Cilantro
Preparation
Step 1
Heat oil in medium skillet over medium heat until hot, about 2 minutes; add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground turkey and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until turkey is no longer pink, about 5 minutes. Add Rotel and cook for 2 minutes add tomato sauce, chicken broth, brown sugar, and vinegar; bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. add Cilantro Adjust seasonings with salt and pepper.