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Categories:
beans extra-virgin olive oil onion garlic green bell pepper jalapeno chilies green chilies chili pwdr cumin seeds grnd coriander tomato sauce tomatoes chicken turkey turkey breast
Viewed: 88 - Published at: 8 years agoIngredients
- 1 1/2 c. dry Navy (white) beans
- 3 tbsp. extra virgin olive oil
- 1 lg. onion, chopped
- 2 cloves garlic, chopped
- 1 green bell pepper, diced
- 1-2 jalapeno chilies, seeded and chopped (optional)
- 1 (4 ounce.) can diced green chilies
- 1 to 1 1/2 tbsp. chili pwdr
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon grnd coriander
- 2 (8 ounce.) cans tomato sauce
- 1 (16 ounce.) can minced tomatoes
- 1 c. chicken or possibly turkey stock
- 1 pound grnd turkey
- 1 pound turkey breast, cut in 3/4 inch cubes
Method
- Soak beans overnight, rinse thoroughly, then cook 45 min in 3 qts of water; drain, set aside.
- Heat oil in skillet and saute/fry onions and garlic till translucent/soft.
- Add in green pepper, jalapeno and green chilies and saute/fry 10 min.
- Stir in chili pwdr, cumin seeds and coriander and cook 5 min.
- Transfer to larger pot (3 qt or possibly more).
- Add in tomato sauce, tomatoes, and turkey stock; bring to simmer, reduce heat and simmer for 15-20 min.
- Add in beans.
- Saute/fry grnd and cubed turkey till just cooked; add in to beans and simmer for 5 min.
- Serve with garnishes (lowfat sour cream, shredded cheese, cilantro, sliced green onions, sliced avocado).
- NOTE: Can substitute fresh cilantro leaves for coriander or possibly diced cooked chicken for turkey, etc.
