1 pound organic or pastured ground turkey (dark meat is higher in iron)
1 large white onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 large carrots, chopped into bite-size pieces
1 pound green beans, cut into one-inch pieces
3 tablespoons avocado oil
1 teaspoon to tablespoon chili powder (your preference)
1 teaspoon chipotle chili powder
1 teaspoon coconut sugar
1 (28-ounce) can whole tomatoes in juice (Jovial or Muir Glen are good brands)
1 (15.5-ounce) can black beans, rinsed and drained (optional)
1 cup lima beans, frozen and thawed
1/2 cup water
Accompaniments: sliced avocado; lime wedges, chopped cilantro
Heat one tablespoon oil in heavy medium pot over medium heat. Brown ground turkey and scoop out with a slotted spoon onto a plate. Set aside.
Cook onion and peppers and other vegetables in leftover oil in the pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute.
Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
Stir in turkey and let stand, covered, until heated through, 5 minutes.
Serve with desired accompaniments and enjoy!
NOTE: This is a great recipe to sub-in frozen vegetables to save time!