Ingredients

• 794g Butterball ground turkey 93/7 (1.75 lb)
• 480g cannellini beans, canned, drained and rinsed (~2 cans)
• 150g kale, roughly chopped
• 400g canned diced tomatoes (with liquid, 1 can)
• 113g canned diced green chiles (1 small can)
• 150g yellow onion, diced
• 4 garlic cloves, minced
• 1 jalapeño, minced (optional)
• 3 cups bone broth
• 2 tsp ground cumin
• 1½ tsp chili powder
• 1 tsp smoked paprika
• 1 tsp oregano
• ¼ tsp cayenne pepper
• 1½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil or cooking spray

Instructions

1. Heat oil in a large Dutch oven or deep pot over medium-high. Add turkey and break into crumbles. Cook 6–8 min until no longer pink. Season with salt and pepper. Don’t drain.
2. Push turkey to the sides. Add onion, garlic, and jalapeño to the center. Cook 3–4 min until softened and fragrant.
3. Add cumin, chili powder, smoked paprika, oregano, and cayenne. Stir everything together and cook 1 min until fragrant.
4. Add diced tomatoes, green chiles, bone broth, and cannellini beans. Stir well. Bring to a boil, then reduce to a low simmer uncovered.
5. Simmer uncovered 20–25 min, stirring occasionally, until thickened and flavors have melded. Beans will break down slightly — that’s good.
6. Stir in kale. Cook 3–5 min until wilted and tender. Taste and adjust salt. Rest 5 min before serving.

Macros

Whole Dish

Per Serving

425 calories, 44g protein, 15g fat, 29g carbs, 8g fiber, ~3g sugar

Per Ingredient (Whole Dish)

• Ground turkey 794g (93/7 raw) — 1191 cal · 148.7p · 66.2f · 0c · 0 fiber
• Cannellini beans 480g drained — 552 cal · 35.5p · 5.8f · 90.2c · 32.6 fiber
• Kale 150g — 74 cal · 6.4p · 1.4f · 13.2c · 5.4 fiber
• Diced tomatoes 400g — 96 cal · 3.2p · 0f · 19.2c · 0 fiber
• Green chiles 113g — 33 cal · 0p · 0f · 3.4c · 0 fiber
• Onion 150g — 60 cal · 1.5p · 0f · 13.5c · 2.5 fiber
• Bone broth 3 cups — 120 cal · 27p · 0.9f · 6c · 0 fiber

Total — 2126 cal · 222.3p · 74.3f · 145.5c · 40.5 fiber