• 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 1 (4-ounce) can chopped mild green chilies
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/3 teaspoon salt
  • 1 cup chicken bouillon
  • 1 (19-ounce) can white kidney beans
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Monterey Jack cheese


In a 3-quart saucepan, add olive oil and brown the ground turkey. As turkey begins to get brown, add the onions and garlic. Sauté until onion is tender. Add jalapeno pepper, chilies, cumin, oregano, cayenne pepper and salt. Cook one minute. Stir in bouillon and beans. Bring to a boil. Reduce heat and simmer, uncovered, 20-25 minutes or until slightly chickened. Stir in cilantro. Serve with Monterey Jack cheese on top.

Submitted by Charlotte Bone.


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