This is one of our standard go-to recipes for weeknight dinners. It’s quick, easy, decently healthy and really tasty! I use the same general recipe that I stole from a Rachel Ray cookbook, plus I add a few of my own ingredients. It calls for a can of diced tomatoes and what’s fun with that, is that you can switch it up a little bit. Sometimes I just use regular diced, sometimes if I can find fire roasted, I use those. This last time I used a can of Rotel- you know, the kind with diced tomatoes and little bits of chili peppers. It gave a nice extra kick of zest!
package of ground turkey (about 1.5 lbs)
2 tbsp olive oil
1 red bell pepper, chopped
1 onion, chopped (I use a red onion, it makes it prettier!)
2 cloves of garlic, minced
1 1/2 c. frozen corn kernels
1 can (32 oz) diced tomatoes (any kind will do!)
3 scallions, chopped
1 tsp. poultry seasoning
1 1/2 tbsp. chili powder (I don’t ever use that much!)
1 tbsp. ground cumin
1 8 oz. can tomato sauce
1 chili packet (you can find it by the taco stuff or by the packetted spices- I use the low salt kind)
salt and pepper to taste
shredded cheese, tortilla chips and sour cream for toppin’
In a deep saucepot over medium high heat, saute onion in oil for 3 to 5 minutes.
Add garlic and cook 1 minute more. Add turkey and brown, about five minutes. Add bell pepper, corn , tomato sauce and diced tomatoes, as well as the spices. Bring to a bubble, stir in the scallions and reduce heat to a simmer. Cook about 10 minutes, though I can never wait that long, I usually make it to 8 minutes or so! Top with cheese, sour cream and crunchy tortilla chips. Dig in!