115oz canGreat Northern beanswhite kidney beans, rinsed and drained
4cupslow sodium chicken stock or brothto make this vegan, use vegetable stock
1poundlean ground turkeyCooked. Or about 3 cups cooked turkey, chopped. (To make this vegan, use a meat substitute or leave the meat out)
⅓cupcilantrochopped
1limejuiced (2 tablespoons)
½teaspoonsalt
½teaspoonblack pepperfreshly ground
1avocadosliced and cut into pieces (optional for topping)
1tomatocut into pieces (optional for topping)
Instructions
Heat oil in large pot over medium or medium-high heat*
Add onion and sauté until tender.
Add chili powder, garlic, and cumin. Saute for another 2 minutes.
Add oregano and beans. Stir into mixture.
Add broth and bring to a simmer. Cook for 20 minutes.
Using a measuring cup or ladle, place two cups of bean mixture in a blender or food processor.* Blend until smooth.
Return bean mixture to pan.
Add cooked ground turkey (or chopped cooked turkey) and cook until heated through. About 5 minutes.
Add chopped cilantro, lime juice, salt, and pepper.
Stir well. Top with fresh avocado and/or tomato pieces (optional). Enjoy!
Notes
*Alternately, instead of using a blender or food processer, you can put the two cups of bean mixture in a separate bowl and use an immersion blender to puree.Refer to the manufacturers instructions for heat settings. Some brands (like Green Pan and Le Creuset) suggest not using medium-high heat setting with their pots and pans unless you are boiling water.The bean mixture should reach a pureed consistencyThis is a fantastic way to use up leftover turkey from Thanksgiving.