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


  1. Coarsely 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.
  2. Carefully 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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