The weather here has been very random. We can have sunshine in the morning, a thunderstorm mid afternoon and then while we’re out on the deck be pelted by hail. As a result we’ve had a difficult time planning our meals. Yesterday we woke up to a grim looking day so I thought I would make a White Bean and Chicken Chili recipe that we love (care of Giada DeLaurentis from her Giada at Home Cookbook).
I didn’t have time to get to the store today though so I had to freestyle and so we wound up with Turkey, beans and veggies in a bowl. Not quite a chili and not quite a soup, it was quite tasty! When we sat down for dinner it was beautiful and sunny, not at all the day I had expected. Nevertheless this was delightful and we all enjoyed it.
This is filled with vegetables and lean protein. I added more veggies and beans than the original recipe called for as my son loves them and they are healthy for all of us. It’s a great addition to a healthy eating plan and we’ll definitely be making this again!
The Turkey, Bean and Veggie Bowl
- 2 tbsp olive oil
- 2-3 medium onions chopped
- 3 garlic cloves minced
- 2 pounds extra lean ground turkey
- 2 tbsp ground cumin
- 1 tbsp fennel seeds
- 1 tbsp dried oregano
- 2 tsp chili powder
- 3 tbsp all purpose flour
- 1 15 oz can cannellini beans, drained and rinsed
- 1 15 oz can navy beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 6 small heads of bok choy, cleaned and chopped
- 1 1/4 c frozen corn
- 1 1/4 c frozen peas
- 1 900 ml container of chicken broth
- 2 c water
- 1/2 c freshly grated parmesan cheese
- red pepper flakes
- Combine the olive oil, the onions and the garlic in the pot and saute until the onions are soft and clear.
- Add the turkey and spices (cumin, fennel seeds, oregano, and chili powder)
- Cook until the turkey is cooked through.
- Add the flour to the turkey mixture.
- Add the corn, peas, beans, bok choy, chicken broth and water. Bring the mixture just to the point where it starts to boil and turn it down to low heat and simmer on the stove for approximately 1 hour. Stir occasionally to prevent sticking.
- Before serving taste and add salt as needed.
- Serve in a bowl with a sprinkling of grated parmesan and red pepper flakes to taste.
- If you don’t have bok choy feel free to sub in spinach. I’ve used spinach when making Giada’s original recipe and it worked beautifully. If you use baby spinach you won’t even have to chop!