Small pot with lid
Food processor
- 2 teaspoons neutral oil
- 1 pound ground turkey
- 2 tablespoons butter
- 8 ounces baby bella mushrooms sliced
- 1 yellow onion peeled and diced
- 3 bell peppers trimmed, seeded, and diced
- 1 tablespoon chili powder
- 1 tablespoon adobo powder
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne powder plus more to taste
- 1 orange juiced
- ½ cup water or chicken stock
- Salt and pepper to taste
- Cooked white rice for serving
Avocado crema:
- 1 jalapeño seeds removed if preferred
- ½ cup fresh cilantro leaves
- 2 avocados
- 1 lime juiced
- 1 cup sour cream
- Salt to taste
Cook the mushrooms:
Melt the butter into the pot and add the mushrooms. Cook, stirring occasionally, for 12-15 minutes or until the mushrooms turn a deep golden brown. Season with salt and transfer the bowl with the turkey.
Bloom the spices:
Add the chili powder, adobo, sweet and smoked paprika, and cayenne powder and toss to coat the onions and peppers in the spices. Cook for 45 seconds.
Prepare the avocado crema:
Calories: 677kcal | Carbohydrates: 56g | Protein: 36g | Fat: 37g | Sodium: 205mg | Fiber: 12g | Sugar: 12g | Vitamin C: 150mg