Categories: Main Dish, Rotation, Soup

Ingredients

• 2 cups frozen chopped broccoli
• 2 cans beans (I used white beans)
• 1 tbsp garlic infused olive oil
• 2 pounds ground turkey (at least 90% lean)
• 1 28-ounce can roasted tomatoes
• 2 cups water or chicken broth (no corn syrup in broth)
• 1 tsp. smoked paprika
• 1 tsp. black pepper
• 1 tsp. cumin
• 1/2 tsp. cinnamon
• 1/2 tsp chili powder
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper
• 2 tsp. flour
• 2 cans beans (I used white beans)
• 2 cups frozen chopped broccoli

Directions

1. In a large skillet over medium-high heat, brown the turkey in the olive oil, stirring to break up the meat. Add the tomatoes, water/broth, chili powder, paprika, black pepper, cumin, oregano, cinnamon, chili powder and cayenne pepper. Mix thoroughly. Cover and simmer, stirring occasionally, 25 to 30 minutes.

2. Stir in the flour, and cook, stirring, 2 minutes. Stir in the beans and broccoli, and cook, uncovered and stirring occasionally, for 20 minutes.

3. Garnish with shredded cheese, greek yogurt/sour cream, etc.

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