Recipe by SashasMommy
This came from a book called Great Recipes Collection--Chicken Dinners. I made this with cubed chicken instead of turkey. When I first tasted it, I thought it was too tomato-y, but it grows on you!! I omitted the beer because I didn't have any. I'd like to know if anyone likes it with the beer.
Top Review by magpie diner
I started making this the other day, got to step 2, and then my husband had to finish it off. He followed your recipe to a T, beer and all. Everyone who had it for dinner that night really enjoyed it, said it was great. Great way to use leftover turkey. BTW, the final product was just the right amount of spice for the adults, too much for the kids - so I'd probably leave a little out next time and serve with extra hot sauce on the table. Thanks SashasMommy!
- 1 lb turkey breast tenderloins or 1 lb boneless skinless chicken breast, cubed
- 2 tablespoons cooking oil
- 1 cup chopped green sweet pepper
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 (28 ounce) cans diced tomatoes
- 2 (15 ounce) cans black beans or 2 (15 ounce) cans great northern beans, rinsed and drained
- 1 (12 ounce) can beer
- 2 tablespoons red wine vinegar
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄4 teaspoon bottled hot pepper sauce
- 1 bay leaf
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 cup shredded monterey jack cheese or 1 cup cheddar cheese
Directions See How It's Made
- In Dutch oven, cook meat in hot oil over medium heat till browned.
- With a slotted spoon, remove meat.
- In the pan drippings, cook sweet pepper, onion, and garlic for 3 minutes, stirring occasionally.
- Drain off fat.
- Return meat to pan.
- Add undrained tomatoes, drained beans, beer, vinegar, chili powder, oregano, cumin, hot pepper sauce, bay leaf, salt, and black pepper.
- Bring to boiling, reduce heat.
- Cover and simmer about 20 minutes or until meat is tender, stirring occasionally.
- Discard bay leaf.
- Sprinkle cheese over each serving.