- 2 tablespoons GOYA® Extra Virgin Olive Oil
- 1 green bell pepper, chopped
- 1 small onion, finely chopped
- 2 tablespoons GOYA® Minced Garlic
- 1 pound ground turkey
- 1 1/2 teaspoons ground cumin
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 2 (15 ounce) cans GOYA® Low Sodium Red Kidney Beans, drained
- 2 (8 ounce) cans GOYA® Tomato Sauce
- 1 chipotle chile, finely chopped from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
- 1/4 cup shredded Monterey Jack cheese
- 1 avocado, chopped
- Coarsely chopped fresh cilantro
- Heat oil in medium pot over medium heat. Stir in peppers, onions and garlic; cook until tender, 5-7 minutes. Add turkey, cumin and Adobo. Cook, breaking up turkey with spoon, until browned, about 5 minutes.
- Stir in beans, tomato sauce, 1 cup water and chipotle; bring liquid to boil. Reduce heat. Simmer until chili thickens and flavors come together, about 10 minutes. Season with Adobo.
- Divide chili among serving bowls. Top with cheese, avocado and cilantro.