Ingredients

2 large yellow onions (or more), peeled and sliced into slivers
2 poblano chiles; roasted, seeded, and skinned; then diced
1 yellow bell pepper; roasted, seeded, skinned, and diced
1 fresh green pepper; cleaned and diced
1 jar Goya brand Sofrito
14 ouce canned tomatos; diced
10 ounce  Cacique brand soy chorizo
1 pound ground turkey (I used 85%/15%)
14 ounce can low-sodium pinto beans
garlic powder
cayenne
cumin
black pepper
oregano
basil
oil for the pan

Directions

Roast chiles and the yellow bell pepper over open flame until blackened all over. Place in plastic bag and allow to steam in their own heat for about 15 minutes. Peel and clean out the seeds and membranes. Cut into a large dice.

In a large skillet, begin heating the oil. Begin cooking the onions. After a minute or so, add the roasted  poblanos, the yellow bell pepper, and the green pepper. Cook, stirring frequently until the vegetables begin to soften. Stir in the tomatoes

Add the chorizo and toss well. Add the ground turkey meat, and break up into small pieces. Continue cooking and stirring for 10-15 minutes.

Add seasonings. Mix well.

Reduce heat; cover; and simmer gently for 20-30 minutes.

Serve with sour cream, salsa, grated cheese as garnishes.