Ingredients:
-1 can diced tomatoes (I used no salt added)
-1 can white beans (I used navy beans)
-1c dry black beans
-1c diced mushrooms
-1/2c diced onions
-1 lb ground turkey (I used extra lean 99/1)
-any seasonings you like!
Method:
The reason I used a cup of dry black beans is so I could boil them with the seasonings and use the leftover flavored water as "broth" to my chili. So to start, I boiled about 4c of water to add in my dry beans and seasonings. I chose to use chili powder, garlic powder, onion powder, cracked black pepper, smoked paprika, ground cumin, and sea salt. I didn't measure any of the seasonings, I just went by flavor. After the beans were nice and soft (this takes a while, maybe close to 1.5 hours) I began to sautee my onions and mushrooms in a separate pan. When the onions started to caramelize, I added the ground turkey into the same pan. The tomatoes go straight into the pot of black beans, but I recommend washing your canned beans first (bean juice is just nasty!). When your meat is cooked, you can add the mushrooms, onions, and turkey into the pot of beans and tomatoes. Mix everything together and just heat it when you are ready to serve! I like to top mine with plain greek yogurt (as sour cream) and spinkle a little cheddar on top. If you'd like to make this more of a Mexican taco soup, you can add a can of corn, top with avocado, and dip in tortilla chips. Simple additions, but totally transforms the flavor!