Turkey/Chicken White Bean Stew

Contributed By: Kay Davis


3 slices thick-cut bacon
1 tbs olive oil
1/2 cup chopped onion
1 tbs chopped garlic
1 tsp chopped jalapeno pepper with seeds
1/2 cup chopped carrots
1/2 cup chopped celery with leaves
3/4 tsp salt
1/2 cup chopped canned tomatoes
1 (19-oz.) can cannellini beans, drained and rinsed
2 (14 1/2-oz.) cans chicken broth
2 cups chopped turkey or chicken, cut into 1/2" pieces
1/4 lb. green beans, cut into 1-inch diagonal pieces
1 potato, shredded
2 cups chopped spinach


Cook bacon until crisp; drain. Crumble and set aside.

Heat oil over medium-high heat and add onion, garlic and
jalapeno pepper until onion softens. Add carrots, celery and salt. Cook until softened slightly.

Place in slow cooker and stir in tomatoes and cannelloni beans. Add broth, turkey or chicken, potato and green
beans. Cook on Low for 6-8 hours.

Add in spinach during the last 30 minutes of cooking time and turn to High.

Sprinkle each individual bowl with reserved bacon.

Note: Chicken may be substituted for the turkey. The chicken may be boneless breasts, cut into pieces, or
tenders and does not have to be cooked ahead of time. Serves 6-8. (Yeah, right!)

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