|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | tablespoon | Ground chipotle chili pepper | 2 | tablespoons | garlic, granulauted, divided | 1 | pound, raw | turkey breast ground | 1 | tablespoon | Spices, ground cumin | 3 | tablespoons | olive oil, divided | 1 | onion | onions, medium size, diced | 6 | cloves | garlic, chopped | 1 | cup, diced | celery, diced | 1 | cup | cilantro, fresh, chopped | 2 | cups | Cannellini beans, canned, rinsed and drained | 4 | cups | chicken broth, low sodium, and fat free | 1 | can (28 fl oz) | tomatoes canned,crushed | 1/4 | large (1 oz) | ancho chiles | 1 | cup, chopped | green pepper | 1 | teaspoon | chili powder | 1 | can (6 oz) | tomato paste |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Remove sausage from casings and crumble. In large saute pan, cook sausage with 1 tablespoon olive oil, 1 tablespoon ground chipotle spice, 1 tablespoon granulated garlic and 1/2 teaspoon each of salt and pepper until no longer pink. Transfer to large bowl. | | 2 | Using same pan, saute ground turkey with 1 tablespoon cumin, 1 tablespoon granulated garlic, and 1/2 teaspoon each salt and pepper until no longer pink and transfer to bowl with sausage. | | 3 | In large stock pot, heat 1 tablespoon olive oil over medium-high heat and saute onions and garlic for 2 minutes; add celery and cook for 2 minutes, then add peppers and saute 3 minutes. | | 4 | Add sausage and ground turkey with any/all juices from bowl and cook 3 minutes. Add chicken broth, crushed tomatoes, tomato paste and bring to slow-simmer and cook 20 minutes, uncovered. | | 5 | Add beans, cilantro, and 1/2 teaspoon cumin and cook for 10 minutes. | | 6 | Optional toppings: reduced fat shredded cheddar cheese, reduced fat sour cream and scallions. |
|
