- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 1
- 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
- 1
- jalapeño or other hot pepper, seeded and diced
Method
- 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):
- Calories:
- 310
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 31 g
- Fibre:
- 8 g
- Cholesterol:
- 55 mg
- Protein:
- 22 g
- Sodium:
- 720 mg
- Potassium:
- 450