Cheesy Green Chili Bean & Turkey Skillet

Ingredients:

• 1 tsp olive oil

• 1 lb ground turkey (you could also use ground chicken or beef)

• 1 small yellow onion; diced

• 2 poblano peppers; diced

• 1 tsp of cumin powder

• 1 tsp of Adobo seasoning

• 1/2 tsp of Kinder “The Blend” seasoning

• 1 (12 oz) jar of salsa verde

• 1/4 cup of water or chicken broth

• 1 tsp of chicken bouillon powder

• 2 (15 oz) cans of pinto beans; drained and rinsed (you could also use black beans of cannellini beans)

• Shredded pepper jack cheese - enough to cover the top of your skillet (about 1/2 a bag)

Preheat your oven to 375F.

Heat up your oil in a large / deep cast iron skillet over medium heat. Add in your ground turkey and cook until there is just barely any pink left. Make sure you are breaking up the pieces so you have nice little crumbles. Add in the chopped onion and peppers and cook that down for a few minutes. Let the onions and peppers get soft and glossy.

Add in your seasoning (cumin, Adobo, and Kinder “The Blend”) and mix to make sure everything is covered in seasoning. Fry that up for a few seconds, or until the spices are fragrant.

Add in the salsa verde, water, and bouillon powder to create a bit of a brothy situation. Mix everything together before adding the rinsed and drained beans. Fold the beans into the pan (making sure not the smash the beans up - they should remain whole). Let that simmer for about 5 - 10 minutes, so that everything comes together.

Turn the heat off and cover the entire pan with shredded pepper jack cheese.

Carefully move the whole pan into the oven and bake for about 20 - 30 minutes. While everything is cooked already, you are really just melting the cheese on top.

Once the cheese is melted and crispy, remove from the oven and let sit for 5 minutes before serving.

Serve with avocado and some chips on the side.