1 kg (2 lb) turkey thighs, skin on, bone in or 625 g (1 1/4 lb) ground turkey
30 ml (2 tbsp) vegetable oil
375 ml (1 1/2 cups) chopped onions
250 ml (1 cup) finely diced carrots
1 large clove garlic, minced
15 ml (1 tbsp) minced jalapeno pepper
1 can (156 ml/5 1/2 oz) tomato paste
1 can (796 ml/28 oz) diced tomatoes
2 cans (each 540 ml/19 oz) bean medley or mixed beans, drained and rinsed
175 ml (3/4 cup) chicken broth or water
30 ml (2 tbsp) chili powder
15 ml (1 tbsp) dried oregano
5 ml (1 tsp) ground cumin
To cook turkey thighs, place in a large saucepan and cover with cold water. Bring to a boil over high heat; cover and simmer for 20 to 25 minutes or until juices run clear when turkey is pierced. Remove to plate and let cool. Remove skin and bones; chop and set aside.
If using ground turkey, cook in oil with onions and carrots.
In a Dutch oven, heat oil over medium heat. Add onions and carrots; cook for 7 minutes, stirring occasionally. Stir in garlic and jalapeno pepper; cook for 1 minute. Stir in tomato paste. Stir in turkey, tomatoes with juice, beans, broth, chili powder, oregano and cumin; bring to a boil, stirring often. Reduce heat; cover and simmer for about 20 minutes.
Makes 6 servings.
Nutritional information per serving: 440 calories; 14 g fat; 47 g carbohydrate; 12 g fibre; 33 g protein.
Source: Foodland Ontario.