Heat the oil in a dutch oven over medium-high heat. Add the turkey, breaking it up as it cooks, until no longer pink, about 5 minutes.
Add the onion, bell peppers, garlic , cumin, cayenne, aji amarillo, and 1 tsp salt. Stir to combine and cook until vegetables are tender, about 5 minutes.
Stir in the tomato puree, diced tomatoes, and chicken stock. Bring to a boil then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Add salt and pepper to taste. Serve with Toppings on the side.
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