Yield 4-6 servings
2 Tbsp extra virgin olive oil
1 lb ground turkey
1 small onion, small dice
4 cloves garlic, chopped
1/2 green bell pepper, chopped
2 carrots, peeled, sliced 1/4 inch coins
1 can diced fire roasted tomatoes
2 medium potatoes, peeled, cut into small pieces
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
1/2 tsp sea salt
Scant 1/8 tsp Flatiron Four Pepper Blend (pepper flakes)
2 cans pinto beans, drained, rinsed
3 cups chicken stock
2 cups fresh spinach
Prep all of the vegetables.
Heat 2 Tbsp extra virgin olive oil in a stock pot on medium. Add the turkey and and brown, breaking up all chunks into very small pieces. Stir frequently. Add the chopped onions, chopped garlic, green bell pepper, and sliced carrots. Mix together with the turkey. Cook about four minutes.
When the vegetables are softening, add the can of tomatoes, potatoes, sweet smoked Spanish paprika, ground cumin, sea salt and Four Pepper Blend. Mix together and cook for another 3-4 minutes. Add drained and rinsed pinto beans. and chicken stock. Mix together and raise the heat to high.
When the mixture comes to a boil, cover and reduce the heat to low. Allow the stew to cook for 20-25 minutes or until the potatoes are cooked through. Remove the lid and add the spinach. Mix together off the heat until the spinach is wilted.
Serve in shallow bowls.