Ingredients

The following ingredients have 8 Servings
  • 1 medium onion (diced)
  • 2 cloves garlic (grated)
  • salt and pepper to taste
  • 1 pound ground turkey breast (99% lean)
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 2 chipotle peppers in adobo - minced (optional)
  • 2 sweet bell peppers (seeded and diced)
  • 6 ounces light beer (or sub chicken broth)
  • 2 cups chicken broth
  • 15 ounces fire roasted diced tomatoes
  • 2 tablespoons barbecue sauce (homemade or store-bought)
  • 2 15 ounce black or kidney beans (canned, drained and rinsed )
  • 1/2 cup corn (fresh or frozen)
  • 1 cup plain Greek or low fat yogurt (for serving (optional))
  • fresh cilantro and sriracha (optional garnish)

Instruction

  • Heat a large sauce pot over medium-high and spray with cooking spray. Add diced onions and grated garlic to the pot along with pinch of salt and pepper. Saute until translucent, about 5-6 minutes.
  • To the pot, add the ground turkey, cumin, chili powder, smoked paprika, coriander, salt and pepper. Cook until turkey is browned, stirring occasionally, 7-9 minutes.
  • To the pan, add onion, garlic and peppers. Cook until vegetable are softened, 6-8 minutes.
  • Add beer to deglaze, scraping up brown bits on bottom of pan using a wooden spoon.
  • Stir in chicken broth, tomatoes and barbecue sauce then return to a boil before adding in beans and corn.
  • Reduce heat to simmer and cook for 20-30 minutes or longer.
  • Serve with a dollop of plain yogurt, sriracha and cilantro.