Ingredients:

  • 680g (1.5 lbs) Lean Ground Turkey (93% lean)
  • 30ml (2 tbsp) Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 stalks Celery, diced
  • 230g (8 oz) Diced Green Chilies
  • 15ml (1 tbsp) Ground Cumin
  • 5ml (1 tsp) Dried Oregano
  • 5ml (1 tsp) Ground Coriander
  • 2.5ml (0.5 tsp) Cayenne Pepper
  • 2.5ml (0.5 tsp) Sea salt
  • 1.25ml (0.25 tsp) Cracked black pepper
  • 1.3kg (45 oz) Cannellini beans, drained and rinsed
  • 950ml (4 cups) Low-Sodium Chicken Broth
  • 240ml (1 cup) Frozen Sweet Corn
  • 15ml (1 tbsp) Juice of fresh Lime

Instructions:

  1. Heat the olive oil in a large pot over medium high heat. Add the ground turkey and cook for 6-8 minutes until browned and slightly crispy on the edges. Use a wooden spoon to break it into small crumbles.
  2. Add the diced onion, celery, and garlic to the pot with the turkey. Sauté for 5 minutes until the onions turn translucent and soft.
  3. Stir in the green chilies, cumin, oregano, coriander, cayenne, salt, and pepper. Cook for 1-2 minutes until the spices smell fragrant and earthy. Note: This toasts the spices, preventing a raw, powdery taste later.
  4. Take 1/2 cup of the cannellini beans and mash them in a small bowl with a fork. Add the mashed beans, the remaining whole beans, and the chicken broth to the pot.
  5. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes until the liquid has thickened slightly.
  6. Stir in the frozen corn and simmer for another 5 minutes until the corn is tender and bright yellow.
  7. Remove from heat and stir in the fresh lime juice. Taste and add a pinch more salt if needed to make the flavors pop.