8 oz can sliced mushrooms, drained and chopped smaller (you can also use 8oz fresh button mushrooms)
1 6oz can tomato paste
1 cup chicken broth
3 cloves garlic, minced
2 tsp chili powder (add an extra tsp if you like it more spicy)
1 tsp ground cumin
1 tsp apple cider vinegar
1 tsp dried oregano
Salt and pepper, to taste
4-6 whole wheat buns or low-carb tortillas
Extra onions, baby spinach, lettuce, or cheese for topping - optional
In a large nonstick skillet over medium heat, cook the ground turkey until no pink remains, breaking it apart into little pieces with the spatula as it cooks.
Add the onions and the mushrooms and cook until the onions are softened, 5-6 more minutes.
Add the chicken broth and tomato paste and stir until the paste and broth are combined.
Stir in the garlic, chili powder, cumin, vinegar, oregano, salt, and pepper. Reduce heat to low and allow to cook for an additional 15-20 minutes to allow the flavor to develop. Taste and adjust seasonings as desired.
Serve on whole wheat buns or wrapped in low carb tortillas, topped and dressed as desired