Ingredients:

  • 1 lb ground turkey thighs
  • 1 tbsp extra virgin olive oil
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cups fresh spinach, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or heavy bottomed pot. Add the ground turkey, breaking it apart with a spatula, and cook until browned and caramelized. Note: This browning creates the savory depth of the dish.
  2. Add the diced onion and red bell pepper to the pot. Sauté for approximately 5 minutes until onions are translucent and peppers have softened.
  3. Stir in the minced garlic and cook for 60 seconds. Note: Garlic burns quickly, so keep this step brief.
  4. Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute to toast the spices and release their oils.
  5. Pour in the crushed tomatoes, vegetable broth, black beans, and kidney beans.
  6. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes. Note: Keep the heat low to prevent the beans from bursting.
  7. Turn off the heat entirely.
  8. Fold in the chopped fresh spinach. Allow the residual heat to wilt the greens for about 2 minutes before serving. Note: This preserves the heat sensitive folate.