Turkey, White Bean and Spinach Chili
Here's an easy and satisfying soup (it's more than a soup, kind of a chili and almost a stew) to make on a wintry Sunday afternoon.
25 minutes from stovetop to table!
1 Tbs olive oil
1 medium yellow onion
1 pound ground turkey (not extra lean, a little fat adds flavor!)
4 Tsp chili powder (mild to 3 alarm (!) whatever your preference)
1 Tbs ground cumin
1 can (28 oz) whole tomatoes in thick puree (chopped)
1 can (15 oz) cannelini beans (white kidney beans), rinsed and drained
1/2 cup water
1/2 bag of fresh spinach
1 dollop sour cream per serving
Grated white cheddar cheese for garnish
Heat oil in a dutch oven or soup pot, add chopped onion and cook 5 mins til carmelized
Add ground turkey and cook 8 mins, breaking it up with a wooden spoon, til no pink is left
Stir in cumin and chili powder and cook for about 1 minute
Add tomatoes with the puree, the beans and 1/2 cup water and bring to a boil.
Stir in the spinach, lower heat and simmer 10 minutes.
It's very good over Jasmine rice made with a little butter and salt. Garnish with sour cream, grated white cheddar, or a piece of corn bread.
Looking forward to Monday's lunch. I put the rest into single serving containers---chili-oop freezes very well.