2(15 ounce) canswhite beans, rinsed and drained (such as cannellini) or 3 1/2 cups cooked beans
11/2 teaspoonskosher salt
1tablespoonchili powder
2teaspoonscumin
Instructions
Heat the oil in a large pot and saute the onion, celery, and bell pepper for 2 minutes.
Add the garlic and turkey and saute for 4 minutes or until turkey is cooked through and broken into tiny pieces.
Add the remaining ingredients, bring to a boil.
Cover, reduce to a simmer and cook for 20 minutes.
Serve.
*Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.