PREP 20 min | COOK 45 – 60 min | SERVES 10 – 12
INGREDIENTS
Olive oil – 1 Tbsp
Onion - 1 large diced
Garlic – 3 cloves minced
Turkey – ground lean – 1 lb
Red pepper - 1 chopped
Jalapeno – 1 finely chopped
Zucchini – 2 medium chopped
Sweet potatoes – 3 cups dices (21 ounces)
Cumin – 1 Tbsp
Turmeric – 1 Tbsp
Salt – 2 tsp
Black pepper – to taste
Black beans – 2 – 15-ounce cans, rinsed and drained
Crushed tomatoes – 1 28-ounce can
Diced fire roasted tomatoes– 2 15-ounce cans
Chicken broth – 4 cups
Kale – 1 large bunch chopped
Lemon – 1 juiced
Condiments: avocado, tortilla chips
INSTRUCTIONS
Heat soup pot over medium heat for 1 – 2 minutes, add olive oil and heat for 30 seconds. Add onion and garlic, saute until translucent, about 3 minutes.
Add turkey, breaking into small pieces. Add ó salt and pepper. Saute until turkey cooks through, about 5 – 7 minutes.
Add red pepper, jalapeno, zucchini and sweet potatoes to pot and stir.
Add beans, crushed tomatoes, diced tomatoes, and stock to pot. Stir and add spices and remaining ó of salt and pepper.
Cover pot and simmer on low for 45 – 60 minutes. Sweet potatoes will be tender.
Stir in chopped kale and lemon juice. Let simmer for an additional 10 minutes.
Serve with avocado slices and tortilla chips. Enjoy!
Notes : This can easily be a vegetarian dish – switch out the turkey for crumbled tempeh, or a can of chickpeas, white beans, or kidney beans.