Prep 15 mins
Cook 45 mins
This is an adaptation of a white chicken chili recipe I read but didn't have the ingredients for. It's become something totally different, and my husband really loves it. Serving number based on a hungry husband. If using dried beans, soak overnight and pre-cook. Best served with warm, crusty bread. Mmmmm...
- 1 lb ground turkey
- 1 onion, diced
- 2 tablespoons vegetable oil
- 1 (9 ounce) bag Baby Spinach (or as much as you want, that's just what my store carries)
- 2 (15 ounce) cans white beans, any kind, drained and rinsed
- 3 tablespoons flour
- 1 quart chicken broth
- 1 tablespoon cumin
- 1 -2 teaspoon dried basil
- garlic powder, to taste
- red pepper flakes, to taste
- salt and pepper
- Saute onions in oil in a cast iron dutch oven, or any other pot, over medium heat until soft, about 5 minutes.
- Add turkey and cook, stirring and breaking up clumps, until browned.
- Add salt, pepper, cumin, garlic, basil (or whatever other dried herbs you have on hand), and red pepper flakes (I like it spicy, with plenty of garlic, but how much is totally up to you), and stir. Then, add flour and mix in thoroughly.
- Add chicken broth and stir, scraping up and bits that might've gotten stuck to the bottom of the pan.
- Add beans and spinach. The spinach won't fit at first (as it needs to cook down a bit), but just keep mixing it in to the rest of the hot ingredients until it's wilted.
- Once everything is thoroughly mixed, bring to a boil, then turn it down to simmer for about 30-45 minutes, stirring occasionally.
- Remove from heat and serve hot, with grated cheese for sprinkling and crusty bread, if you have some around. Yum!
We enjoyed this stew. The turkey, beans and spinach make this a balanced, nutritious meal, but it still tastes good. It does taste similar to a chili, but not as spicy. It was good eating on a cold winter night.