Ingredients
olive oil spray
2small onions,chopped
5garlic cloves,chopped
3lbs93% lean ground turkey
4.5ozdiced green chilies
½tspkosher salt
½tbspcumin
½tbsporegano
2tspchili powder,to taste
2tspcrushed red pepper flakes,to taste
1bay leaf
4canscannellini or navy beans,15.5 oz each, rinsed and drained
2cupschicken broth
½cupreduced-fat sour cream,or greek yogurt
cheese,Monterey Jack or Pepper Jack, shredded
avocado,diced
cilantro
jalapeno,sliced
Greek yogurt,or sour cream
scallions,chopped
Preparation
Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
Add onions and garlic, saute for about 4 to 5 minutes until soft
Add the meat and cook, breaking it up for about 5 minutes until white and cooked through.
Add diced green chilies, salt, cumin, oregano, chili powder, and red pepper flakes. Cook for 2 minutes.
Pour 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth, and bay leaf; bring to a boil.
Cover and reduce to a simmer for about 30 to 35 minutes, mixing occasionally, until thickened and the flavors meld.
Stir in sour cream and cook for 4 to 5 minutes. Adjust seasoning and salt to taste.
To serve, topped with your favorite toppings.
Follow steps 1 to 5, reducing the broth to 1½ cups. Transfer to the slow cooker for 8 hours on Low.
To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1½ cups and cook high pressure for about 25 minutes.
