(makes +/-12 servings)
- 2 lbs lean ground turkey
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 1 clove garlic, minced
- 1 cup shredded carrot
- 3 14.5-oz cans chopped fire-roasted tomatoes
- 1 small can chipotles en adobo (chop the chipotles, use both chipotles and juice)
- 1 small can chopped tomatoes with jalapenos
- 1 cup water 1-3 tbsp chili powder (your pick)
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 cup shredded zucchini
- 1 bag frozen corn
In a large stock pot sprayed with Pam, cook the turkey until no longer pink. Remove from pot and drain fat. Spray the pan again and add onion, bell pepper, garlic, and carrot. Saute until onion is tender. Add the turkey and the rest of the ingredients (except zucchini and corn) to the pan. Bring to a boil. Reduce heat and simmer uncovered for one hour, or until sauce is thickened. Stir in zucchini and corn, cook for another 15 minutes. Serve with sour cream, cheese, scallions, chopped avocado as garnish.
