(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cup chopped onion
red bell pepper, cubed
cloves garlic, minced
jalapeno peppers, seeded and minced, if desired
tablespoon chili powder
teaspoons ground cumin
teaspoons ground coriander
teaspoon dried oregano leaves
teaspoon dried marjoram leaves
teaspoon crushed red pepper flakes, if desired
(14½-ounce) cans low-sodium whole tomatoes, coarsely chopped
(8-ounce) can tomato sauce
(14½-ounce) can black beans, drained and rinsed
cup chopped fresh cilantro
cup shredded low-fat Cheddar cheese
In large stockpot, combine ground turkey, onion, bell pepper, garlic, jalapeno peppers, chili powder, cumin, coriander, oregano, marjoram and red pepper flakes.
Heat stockpot over medium-high heat. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add beans and cilantro. Cook 10 minutes longer. Top with cheese.