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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.

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