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This recipe is one of my favourite go-to’s in the fall. I’ll often double it and store extras in the freezer, which I can then pull out when I need a quick and easy meal!

– 2 tbsp avocado oil
– 1 lb ground turkey
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 yellow pepper, diced
– 1/2 jalapeno pepper, seeded and diced
– 3 celery stalks, chopped
– 1 tsp ground cumin
– 1.5 tsp dried oregano
– 1 tsp chilli powder
– 1 can diced tomatoes (796 ml)
– 2 cans (19 oz each) white kidney beans, drained and rinsed
– 500 ml chicken or vegetable broth
– 2 bay leaves

1. In a large, deep skillet, heat oil over medium-high heat.
2. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned (about 9 minutes).
3. Add onion, garlic, yellow pepper, jalapeño pepper, celery and cook until soft, about 5 minutes.
4. Stir in spices; cook for 2 minutes.
5. Add can of tomatoes, white kidney beans, chicken broth and bay leaves; bring to boil.
5. Reduce heat; simmer until thick, 15 to 20 minutes.

Note: you can take this recipe to the next level by adding a dollop of cashew sour cream. I like to use the recipe from Oh She Glows, found here.