INGREDIENTS
1 tbsp
extra virgin olive oil (EVOO)
2 lb
ground turkey (93/7)
2
medium onions, chopped small
2
carrots, peeled and chopped into small matchsticks
4
stalks celery, chopped fine
1 1/2 tsp
kosher salt
1 tsp
black pepper
2 tbsp
ground cumin
2 tbsp
chili powder
1 tsp
crushed red pepper flakes (optional)
1 tsp
Italian seasoning
2 tsp
garlic powder
1 4 ounce can
chopped green chiles
1 28 ounce can
petite diced canned tomatoes
1 6 ounce can
tomato paste
1
box (32oz) chicken or vegetable stock
1 16 ounce can
dark red kidney beans, drained and rinsed
1 16 ounce can
chickpeas (garbanzo beans), drained and rinsed
2/3 cup
corn (drain if canned)
2/3 cup
shelled frozen edamame
1/2 cup
fresh cilantro, chopped
Juice of 1 large lime (probably just under 1/4 cup for a large lime)
1 cup
tortilla strips
1 tbsp
extra virgin olive oil (EVOO)
2 lb
ground turkey (93/7)
2
medium onions, chopped small
2
carrots, peeled and chopped into small matchsticks
4
stalks celery, chopped fine
1 1/2 tsp
kosher salt
1 tsp
black pepper
2 tbsp
ground cumin
2 tbsp
chili powder
1 tsp
crushed red pepper flakes (optional)
1 tsp
Italian seasoning
2 tsp
garlic powder
1 4 ounce can
chopped green chiles
1 28 ounce can
petite diced canned tomatoes
1 6 ounce can
tomato paste
1
box chicken or vegetable stock
1 16 ounce can
dark red kidney beans, drained and rinsed
1 16 ounce can
chickpeas (garbanzo beans), drained and rinsed
2/3 cup
corn (drain if canned)
2/3 cup
shelled frozen edamame
1/2 cup
fresh cilantro, chopped
Juice of 1 large lime (probably just under 1/4 cup for a large lime)
1 cup
tortilla strips