Ingredients
1 tablespoon veggie oil
1 pound ground turkey
1 cup of chopped onion
3/4 cup chopped bell pepper
1/2 cup celery, chopped
2 garlic cloves, chopped
3 cups chicken broth, homemade or low sodium
1 13/14 oz can each of
black beans
great northern (white) beans
kidney (red) beans
(all beans drained and rinsed)
1 14 1/2 0unce can diced tomatos with juice
1 4 oz can diced green chilis (mild)
3 1/2 tablespoon chili powder
2 teaspoon cumin
1 jalapeno chili, seeded and chopped
cilantro to taste ( I prefer just a dash, you may want more, use fresh)
Preparation
Heat oil in a large (trust me, make it big) cast iron pot over medium heat. Add and brown the ground turkey, until cooked through. Add diced onion,bell pepper, celery and garlic, saute until tender, about 6-8 minutes. Add all the beans and chicken broth, canned diced tomatos (juice too!) green chilies, chili powder, cumin, and jalapeno (chopped) to that turkey mixture. Bring it to a slow bubble and then ruduce to a simmer for at least 30 minutes. Now add salt, pepper to taste. Cilantro goes in right before serving.
Of course, this tastes better the next day and freezes really well.
