Ingredients:
- 2 cans of cannelloni beans
- 5 pounds of ground turkey
- 3 cloves garlic, minced
- 1 serrano or jalapeno peppers, cut into thin slices
- 2 long hot peppers, cut into thin slices
- 1 head of kale, chopped coarsely
- 1/2 onion, finely chopped
- 1 small can of tomato paste
- 5 fresh basil leaves, chopped
- 2 cups of homemade or low sodium chicken stock
- 1/2 tablespoon of kosher salt
- 1/2 tablespoon of black pepper
- 1 teaspoon St. Lucifer Habanero Table Spice
- 1 tablespoon of extra virgin olive oil
Directions:
- In a medium skillet or Dutch oven, brown turkey in olive oil over medium heat with St. Lucifer Habanero Table Spice and black pepper
- After 5 minutes or when turkey has browned, add garlic and onions and allow to cook in oil with turkey for about 3 minutes.
- Add peppers, onion, tomato paste, basil, beans, kale, and chicken stock.
- Cover, and let simmer on low-medium heat for 20-30 minutes.
- Make sure to stir often.
- Reheats nicely, and great for a cold winter day.