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, jalapeno 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.
To thicken, don't drain the beans. Delete 1 cup of stock. It not only thickens beautifully, but is also more nutritious! May I suggest that if you use RoTel instead of canned diced tomatoes, you can omit the jalapeño, seeding and chopping. (I didn't do that this time, but I don't always have jalapeños in the house).
Saute onion, garlic, fresh veggies and spices before adding to meat - really opens the flavor
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (3763g)|
|Recipe Makes: 1|
|Calories from Fat: 2762 (53%)|
|Amt Per Serving||% DV|
|Total Fat 306.9g||409 %|
|Saturated Fat 118.5g||593 %|
|Monounsaturated Fat 110.6g|
|Polyunsanturated Fat 51.9g|
|Cholesterol 1786.9mg||550 %|
|Sodium 3604.4mg||124 %|
|Potassium 8164.3mg||215 %|
|Total Carbohydrate 92.2g||27 %|
|Dietary Fiber 24.4g||98 %|
|Sugars, other 67.8g|
|Protein 506.6g||724 %|
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Calories per serving: 5222
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