PREP/COOK TIME: 15 Minutes
Makes 4 – 6 Servings

INGREDIENTS

3/8 Cup (¼ Cup and 2 Tbs) – Extra Virgin Olive Oil

2 Tbs – Chili Powder

2 Tbs – Ground Cumin

1 Tbs and 1 Tsp – Ground Chipotle Powder

2 Tsp – Ground Cinnamon

2 Tsp – Cocoa Powder

4 Cloves – Garlic, Peeled and Finely Grated

2 Lb – Ground Turkey, 85% Lean

2 Tsp – Kosher Salt

2 Tsp – Coarse Black Pepper

4 Stalks – Scallions, Stems and Leaves, Chopped

1 Tbs and 1 Tsp – Distilled White Vinegar

1 (30 Oz) Can or 2 (15.5 Oz) Cans – Dark Red Kidney Beans, Drained and Rinsed

2 (28 Oz) Can or (14.5 Oz) Cans – Petite Diced Peeled Tomatoes

THE NITTY GRITTY

In a large pot, warm oil at medium high heat. Add spices, including cocoa powder, and garlic; stir till combined and aromatic. Add ground turkey; break apart into pieces with spoon and stir, gently, till meat is coated with spices—season with salt and pepper. Add scallion stems; cover and cook for about 6 – 7 minutes, or till turkey no longer appears raw. Add vinegar and again stir gently; cook for about a minute. Combine beans and tomatoes; cook, uncovered, for another 5 – 6 minutes. Garnish with Mexican crema, cheddar cheese and scallion stems.

JANUARY 29, 2019