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Prep Time
10 mins
Total Time
30 mins
Serves 4


onion, carrot, parsnip and stalk of celery, coarsely chopped
2 tsp
olive oil
10 mL
1 lb
lean ground turkey or chicken
500 g
1/2 tsp
each salt and pepper
2 mL
1 tbsp
each ground cumin and dried oregano leaves
15 mL
1 can
romano beans or other white beans such as kidney or navy,
drained and divided
540 mL
1 1/2 cups
reduced sodium chicken broth, divided
375 mL
1 can
low salt whole kernel corn
341 mL
1/4 cup
finely chopped cilantro leaves
60 mL
1/4 cup
sour cream
60 mL
jalapeño or other hot pepper, seeded and diced


Step 1

Place onion, carrot, parsnip and celery in the bowl of a food processor fitted with a metal blade. Pulse the vegetables until finely chopped. Reserve processor for later use.

Step 2

Heat oil in a large saucepan set over medium-high heat. Add vegetable mixture, turkey, salt, pepper, cumin and oregano. Cook, stirring often,for 7 min. or until turkey is browned and vegetables are softened.

Step 3

Meanwhile, pulse 1 cup (250 mL) of the beans with 1 cup (250 mL) of chicken broth in the food processor until smooth. Add puréed beans, remaining broth, remaining beans and corn to the pan and bring to a boil. Simmer for 7 min. or until slightly thickened. Stir in cilantro and garnish with a dollop of sour cream and few pieces of jalapeño just before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
11 g
Saturated Fat:
3 g
31 g
8 g
55 mg
22 g
720 mg
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