Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 4 cups low-sodium chicken bone broth
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 cup fresh spinach, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil over medium-high heat. Add the ground turkey, breaking it apart with a spoon, and cook until the meat develops brown, caramelized edges and is no longer pink.
  2. Lower the heat to medium. Stir in the diced onion, bell pepper, and garlic. Sauté for 4–5 minutes until the onions are translucent.
  3. Stir in the chili powder, cumin, and smoked paprika, toasting the spices for 60 seconds to release their essential oils.
  4. Pour in the diced tomatoes and chicken bone broth.
  5. Using an immersion blender or standard blender, blend one can of the beans with 1/2 cup of the broth into a smooth paste, then stir the paste back into the pot.
  6. Add the second can of beans whole and simmer for 15 minutes.
  7. Stir in the chopped fresh spinach and fresh lime juice immediately before serving.