Karen's White Bean Turkey Chili

20.0 oz Turkey: Ground, 85% Lean Ground
3.5 cup Cannellini Beans White Kidney Beans Bushs
0.8 package (10 oz) Spinach, fresh
1.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
4.0 cup Vegetable Broth
2.0 1tsp Olive Oil
2.0 tsp Cumin seed
2.0 tbsp Chili powder
4.0 tsp Oregano, ground
1.0 tsp Pepper, black
1.0 tsp Cayenne Pepper (Ground)
8.0 clove Garlic
1.0 tsp Himalayan pink salt
1.0 tsp Garlic powder

Add oil to hot Dutch pot. Saute minced onions until lightly browned. Add garli, saute until lightly browned. Add turkey and half of the spices. Cook until turkey is browned & all moisture cooked off. Remove turkey to a side bowl. Add vegetable broth and 1 can of drained & rinsed beans. Cook until it hits a boil. I take my stick blender & puree until smooth. Add back turkey, onion & garlic mixture. Then add remainder of spices & other can of beans. I drain the 2nd can also. After the contents are at an easy rolling boil, I turn off the heat & add the spinach & stir. Add pepper right before serving or same time as spinach if you prefer them slightly cooked. *if you want liquid thicker, add 2 tbsp of cornstarch right before you blend the original ingredients. You'll blend the cornstarch right into ensure it's incorporated. Add cheese at serving, but that isn't included in nutrition.

Serving Size: Makes 8, 1.25 cups

Number of Servings: 8.0

Recipe submitted by SparkPeople user KAYBEELEA.