Serves 6

• 1 ½ lbs ground turkey
• 1 large onion cut in large dice
• 1 green bell pepper cut in large dice
• 2 cloves garlic, finely minced
• ¼ cup canola oil
• 1 32oz. container chicken stock, reserve about 1/4 cup for puree step below
• 2 14½ ounce cans cannellini or great northern beans, divided, drained and rinsed
• 1 cup shredded cheddar cheese, plus additional for garnish
• 1 can tomatoes
• 1 can diced green chili's (can use hot, medium or mild)
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• ½ teaspoon ground cinnamon
• Salt and pepper to taste

Directions:

1. Heat a stock pot on medium high heat for one minute. Add the canola oil and ground turkey. Break up with a wooden spoon until nicely browned. Add onions, bell pepper, and canned chili's, then toss to coat. Turn the heat to high and continue to cook until veggies begin to caramelize (about 5 minutes).
2. Add chicken stock, one can of beans, and the can of fire roasted tomatoes. Stir to combine. Reduce heat to medium and cover to simmer while you make the puree mixture in step #3.
3. In a food processor (or blender) add the other can of beans, cheddar cheese, and reserved ¼ cup chicken stock. Process mixture until smooth. Add the pureed bean mixture to the pot and stir to incorporate. Add the last four ingredients. Remove from heat and let stand for 5 minutes to thicken.

This sauce is great over pasta for sure, but make extra. It is also wonderful for lasagna, manicotti, and stuffed shells!

Enjoy!
Chef Mike