Moroccan White Bean Turkey Chili



Nice hot soup, healthy and good for you.You can also freeze it and reheat the next day..


★★★★★ 1 vote

6 ( 1 1/3 cups)
10 Min
30 Min


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1 medium
1 small
jalapeño pepper
1 medium
green bell pepper
1 lb
(450 g) 93% lean ground turkey
3 Tbsp
moroccan rub
4 clove
garlic cloves, pressed
1 tsp
2 can(s)
great northern or cannellini beans, drained and rinsed
1 can(s)
14.5 oz tomato sauce
1 can(s)
14.5 oz petite diced tomatoes with garlic and onion, undrained

How to Make Moroccan White Bean Turkey Chili


  • 1Coarsely chop onion and jalapeño. Dice bell pepper. Combine onion, peppers, turkey, rub, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through.
  • 2Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.

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