Turkey, Butter Bean & Tomato Stew

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 17 1/2 oz (500 g) turkey breast
• 7 oz (200 g) carrot, diced
• 3 1/2 oz (100 g) red pepper, diced
• 3 (9 g) garlic cloves, minced
• 1 tsp (2 g) smoked paprika
• 28 oz (800 g) canned tomatoes
• 1 cup (240 ml) low-sodium chicken broth
• 17 1/2 oz (500 g) canned butter beans
• 3 1/2 oz (100 g) fresh spinach
• 3 tbsp (9 g) fresh parsley
• 1 tbsp (15 ml) red wine vinegar

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Pat the turkey breast dry, cut in 2 cm pieces and brown in the olive oil in two batches, 3 minutes each, until golden; lift out.
2. Soften the diced carrot and red pepper 5 minutes in the same pot; add the garlic and smoked paprika 30 seconds.
3. Add the canned tomatoes, broth, rinsed butter beans and the turkey; simmer 12 minutes, until the turkey reads 74°C (165°F) and the sauce thickens.
4. Wilt in the fresh spinach, then the parsley and red wine vinegar off the heat. Keeps four days, freezes three months.