INGREDIENTS
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2 Tbsp EVOO
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1 Large Carrot, diced
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1 Medium Yellow Onion, diced
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8 Oz Ground Turkey
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3-4 Cups Cooked Turkey Breast, chopped
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2 1/2 Tbsp Chili Powder
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1/2 Tbsp Ground Cumin
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1 Tsp Onion Powder
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2 Tsp Salt
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2 Tsp Pepper
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2 Tbsp Tomato Paste
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4 Oz Canned Green Chiles
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3 Tomatillos, puréed finely (Make sure they are completely puréed or they will get clumpy)
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8 Cups Turkey Broth
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14.5 Oz Canned Diced Tomatoes (With juice)
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1 Cup Frozen Corn
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1/2 Lime, juiced
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2 Tbsp Brown Sugar
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15 Oz Canned Red Kidney Beands, drained and rinsed
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15 Oz Garbanzo Beans, drained and rinsed
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1 Cup Shelled Frozen Edamame
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2 Tbsp Cornstarch (Mixed with2 tbsp water)
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1/2 Cup Chopped Fresh Cilantro