(16-ounce) package JENNIE-O® Lean Ground Turkey
large onion, diced
green bell pepper, diced
(4-ounce) can diced green chilies
cloves garlic, finely minced
tablespoons chili powder
teaspoons ground cumin
(32-ounce) package chicken stock, reserve 0.25 cup
(14.5-ounce) cans cannellini or great northern beans, drained and rinsed, divided
(15-ounce) cans diced fire roasted tomatoes
cup shredded Cheddar cheese
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add onion, bell pepper, chilies, garlic, chili powder, cumin and cinnamon; stir. Turn heat to high and continue to cook 5 minutes or until veggies begin to caramelize.
Add chicken stock, one can of beans, tomatoes and wine. Stir to combine.
Reduce heat to medium. Cover to simmer.
In food processor (or blender) add one can beans, Cheddar cheese and reserved ¼ cup chicken stock. Process mixture until smooth. Add pureed bean mixture to stock pot and stir to incorporate. Remove from heat and let stand 5 minutes to thicken.