1poundlean ground turkeymay also use shredded turkey
⅓cupchopped celery
⅓cupchopped carrot
1canwhite beans (such as navy beans)rinsed and drained, about 15 ounces
1cankidney beansrinsed and drained, about 15 ounces
½cupedamamepeeled and shelled
2tablespoonminced garlic
1cancan crushed tomatoes with Italian seasoningabout 14.5 ounces
1tablespoonchili powder
2teaspooncumin
1teaspoonwhite pepper
1teaspoononion powder
1bay leafremove before serving
2tablespoontomato paste
2 ½cupschicken broth or stock
salt and pepper to taste
Instructions
For the crockpot
Brown your ground turkey meat, drain the fat, and set aside. (You may also use cooked shredded turkey for this recipe).
Spray your crockpot with non-stick spray.
Add all the ingredients to your crockpot and stir well.
Cook on low for 6 to 8 hours.
For stove top
Brown your ground turkey meat, drain the fat, and set aside. (You may also use cooked shredded turkey for this recipe).
Add the turkey to a large cooking pot along with the other ingredients. Stir well.
Bring to a low boil and then reduce to a simmer. Simmer for at least one hour before serving.
Notes
I was able to find shelled and peeled frozen edamame at my grocery store which I just tossed in with everything else. If your grocery store doesn't, you'll need to cook and peel the edamame and then throw it in at the end.Store any leftovers in an airtight container in your fridge. Leftovers will be good for 4 to 5 days after making.Nutritional information is an estimate only.