- 2 pounds ground turkey
- 1 tablespoon neutral cooking oil
- 1 yellow onion peeled and diced
- 2 jalapeño peppers trimmed and diced
- 3 bell peppers trimmed, deseeded, and diced
- 2 cups vegetable or chicken stock plus more if needed
- 1 28- ounce can crushed tomatoes
- 1 14.5- ounce can fire-roasted diced tomatoes
- 1 15- ounce navy beans drained and rinsed
- 4 ounces cream cheese softened
- Salt and pepper to taste
Prepare the Spice Mixture:
Brown the Turkey:
In a soup pot, heat the oil over medium heat. Once hot, add the turkey and season with salt and pepper. Cook, stirring to break up the meat, until well-browned all over, about 10 minutes. Season with half the spice mixture and cook an additional 2-3 minutes. Transfer to a bowl.
Brown the Aromatics:
If the pot seems dry, add a bit more oil. Add the onion and cook, turning occasionally, for 5-6 minutes until softened. Add the jalapeño and diced peppers and cook an additional 4-5 minutes. Taste and season with salt and pepper.
Calories: 355kcal | Carbohydrates: 31g | Protein: 37g | Fat: 11g | Sodium: 346mg | Fiber: 10g | Sugar: 9g | Vitamin C: 68mg