By Stacy Goldberg

Full of flavor and packed with turkey, white kidney beans, and diced tomatoes, this hearty meal is the perfect way to prepare Thanksgiving leftovers! Not to mention, turkey and kidney beans provide a great source of lean protein, and tomatoes are a great source of the health-promoting antioxidant lycopene.

Prep Time:
10 Min
Cook Time:
50 Min
Ready In:
1 Hr

Original Recipe Yield 12 servings

Ingredients
1 1/2 pounds lean turkey
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 (28 ounce) can organic, diced tomatoes, undrained
3 cups organic beef broth
1 (8 ounce) can organic tomato sauce
1 tablespoon chili powder
1 tablespoon baking cocoa
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 (15 ounce) cans organic white kidney or cannellini beans, rinsed and drained

Directions
In a Dutch oven or kettle, heat the turkey and onions over medium heat. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves before serving.