2 tablespoons canola oil
1 pound ground turkey
Coarse salt and ground pepper
1 large onion, chopped
2 jalapenos, diced (seeded for milder taste)
2 teaspoons ground cumin
1 tablespoon tomato paste
2 cans (19 ounces each) cannellini beans, drained and rinsed
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1/3 cup water
Sour cream, cilantro, and radishes for garnish
1. In a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
2. Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.
3. Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
4. Garnish with sour cream, cilantro, and radishes, if desired.
Serve with tomatillo sauce and a side of corn bread
1 1/4 pounds tomatillos, husked
2/3 cup chicken stock or canned low-salt broth
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops
1 large jalapeño chili, sliced
Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.