Ingredients
1 pound ground turkey2 garlic cloves, minced1 medium onion, chopped1 tablespoon canola oil1-1/2 cups chopped celery1 medium green pepper, chopped1 medium sweet red pepper, chopped2 cans (14-1/2 ounces each) beef broth1 can (28 ounces) stewed tomatoes3 tablespoons tomato paste1/2 teaspoon cayenne pepper1/4 teaspoon dried basil1/4 teaspoon dried oregano2 cans (16 ounces each) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained
Preparation
In a soup kettle or Dutch oven over medium heat, brown turkey, garlic and onion in oil; drain. Add celery and peppers; cook and stir for 2 minutes.
Add broth, tomatoes, tomato paste, cayenne, basil and oregano; mix well. Bring to a boil. Add beans and corn. Reduce heat; cover and simmer for 15 minutes.
