| Ingredients |
| 3 |
Tb.
olive oil |
| 1 |
yellow
onion, chopped |
| 2 |
carrots,
chopped |
| 2 |
celery
stalks, chopped |
| 2
|
garlic
cloves, minced |
| 1 |
lb.
Isernio’s Ground Turkey, Chicken or Pork |
| 1
|
tsp.
chili powder (or to taste) |
| 1/2 |
tsp.
cumin |
| 1/2 |
tsp.
dried oregano, crumbled |
| |
pinch
ground sage |
| 1
|
cup
chicken broth |
| 1
|
14.5
oz. can peeled tomatoes (undrained) |
| 2
|
15
oz. cans cannellini or Great Northern beans, rinsed
and drained |
| |
Salt
& freshly ground pepper |
| |
Grated
cheddar or jack cheese |
| 4
|
Chopped
fresh cilantro |
Method |
 Heat
2 Tb. oil in large saucepan over medium-low heat.
Add onion, carrots, celery and garlic. Cook until
tender, about 10 minutes. |
|
Meanwhile, heat remaining 1 Tb. oil in large skillet
over high heat. Add meat to the skillet, season with
salt & pepper and cook until browned, stirring
frequently. |
|
Add meat to vegetable mixture. Mix in chili powder,
cumin, oregano and sage and stir for 3 minutes. |
|
Add
broth to skillet and bring to a boil, scraping up
any browned bits. Then stir into meat & vegetable
mixture. Add tomatoes with liquid and bring to boil.
Reduce heat, cover and simmer, stirring occasionally,
approximately 1 hour. |
|
Add beans to mixture and stir until heated through.
Spoon into bowls. Top with cheese and cilantro as
desired. |
|
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to Recipe List
|
