It’s healthy, comes together in about half an hour and perfect for cooler nights ahead. Lots of flavor from the spices, but you may want to add some additional heat with hot sauce or chili flakes.(Or maybe I just should have used a larger jalepeno?) The combination of white and dark meat adds depth, but just one type works fine as well.
1 Tbs. olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 Tbs. chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalepeno pepper,cored,deveined, and finely chopped
1 Tbs. fresh oregano, chopped, or
1 Tbs. dried
2 bay leaves
3 Tbs. chili powder
2 tsp. ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)
Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Add the onions, garlic, sweet pepper, celery, jalepeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired. Serves 6 or more.
Note: I used white cannellini beans insted of the kidney, as I prefer them. Also, 2 cups of chicken broth makes it quite soupy; so I would start with less and add more as needed. I also added an ear of fresh corn cut off the cob along with the beans and would definitely do that again!
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