Name: Turkey Chili Burrito Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 2 tbsp olive oil; 2 large yellow onions, diced; 2 red bell peppers, diced; 2 green bell peppers, diced; salt, to taste; black pepper, to taste; 2 lbs ground turkey; 1/4 cup chili powder; 2 (28 oz) cans diced tomatoes; 1 (28 oz) can tomato sauce; 2 cups chicken broth; 2 (15 oz) cans pinto beans, rinsed and drained; 1/2 cup cilantro, chopped; 1 lime, juiced; 1 cup Mexican crema; 1/4 cup fresh cilantro; 1/2 lime, juiced; 1 pinch salt; shredded Monterey Jack cheese, for topping; pico de gallo, for topping; tortilla chips, for topping

1

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté until softened, about 5-7 minutes.

2

Season the vegetables with salt and pepper.

3

Add the ground turkey to the pot. Use a spatula or meat masher to break it up and cook until browned.

4

Stir in the chili powder and cook for another minute until fragrant.

5

Add the diced tomatoes, tomato sauce, and chicken broth. Stir everything to combine.

6

Stir in the rinsed and drained pinto beans.

7

Add the chopped cilantro and the juice of one lime. Stir well.

8

Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes to allow the flavors to meld.

9

While the chili simmers, prepare the crema. In a blender, combine the Mexican crema, fresh cilantro, juice of half a lime, and a pinch of salt.

10

Blend the crema ingredients until smooth. Set aside.

11

To serve, ladle the hot chili into bowls.

12

Top with shredded cheese, a drizzle of the cilantro-lime crema, and a spoonful of pico de gallo.

13

Garnish with crushed tortilla chips just before serving.

Turkey Chili Burrito Bowl

Ingredients

21 Ingredients

Instructions

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