Ingredients
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3 tablespoons extra-virgin olive oil or neutral oil, such as canola or avocado
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1 pound 93%-lean ground turkey
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1 large onion, diced
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4 cloves garlic, minced
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2 medium zucchini, diced (about 3 1/2 cups)
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½ cup bulgur
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2 tablespoons dried oregano
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4 teaspoons ground cumin
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½ teaspoon ground coriander
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½ teaspoon white pepper
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¼ teaspoon salt
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2 15-ounce cans no-salt-added white beans, rinsed
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2 4-ounce cans green chiles, mild or hot
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4 cups reduced-sodium chicken broth
Directions
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Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
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Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
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Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
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Stir in white beans and chiles, then pour in broth; bring to a boil.
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Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
