Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 lb. Butterball ground turkey
- 1 medium onion (diced)
- 4 large carrots (peeled and chopped)
- 1 small zucchini (diced)
- 1 clove garlic (minced)
- 1 can black beans (drained and rinsed)
- 1 can garbanzo beans (drained and rinsed)
- 7 oz. fire roasted mild green chiles (1 can)
- 1 can tomato sauce
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 1/2 tablespoons ground cumin
- 1/2 tablespoon smoked paprika
- 1 teaspoon ancho chili powder
- salt & pepper (to taste)
- 1 1/4 cups frozen corn
- 1/4 cup short cut pasta (such as gemelli)
- 2 cups cheddar cheese
- fritos (if desired)
- cilantro (if desired)
- basil (if desired)
- sour cream (etc., if desired)
Instruction
- In a large pot, saute onions in olive oil over medium-high heat. Stir in ground turkey and break apart using a wooden spoon. Continue cooking until thoroughly cooked.
- Stir in carrot, zucchini, and garlic. Cook another 2 minutes or so. Pour in black beans, garbanzo beans, green chiles, tomato sauce, diced tomatoes, chicken broth, and spices. Stir and bring to boil. Simmer 5 minutes.
- Then add in corn and pasta. Simmer 15 minutes or until pasta is cooked. Divide into bowls and top generously with cheese to melt. Finish with any remaining toppings and serve.
