Ingredients
3 pounds lean ground turkey
2 (30 ounce) can tomato sauce
4 (10 ounce) cans Rotel diced tomatoes & green chilies
2 cups chicken stock
2 cups celery
2 cups carrots
1 large white onion
4 yukon gold or baby potatoes
6 cauliflower florets
6 garlic cloves
2 Tablespoons balsamic vinegar
4 teaspoons chili powder
1 teaspoon basil
1 teaspoon kosher salt
1 teaspoon ground black pepper
olive oil for frying
Preparation
Chop 2 cups celery (8 stalks)
Chop 2 cups carrots (8 carrots)
Chop one large white onion
Peel and dice 4 yukon gold or baby potatoes
Clean and break up 6 cauliflower florets
Mince 6 garlic cloves
Cook
Heat 6 tablespoons of olive oil in a large dutch oven or stock pot.
Add the chopped onions and cook for 2 minutes.
Stir in the garlic and cook for an additional 1 minute.
Next, stir in the ground turkey and cook until browned. Drain any remaining fat.
Stir in:
– potatoes
– celery
– carrots
– cauliflower
– 2 (30 ounce) can tomato sauce
– 4 (10 ounce) cans Rotel diced tomatoes and green chilies
– 2 cup chicken stock
Bring to a light simmer and then stir in:
– 2 Tablespoon balsamic vinegar
– 4 teaspoons chili powder
– 1 tablespoon basil
– 1 teaspoon kosher salt
– 1 teaspoon ground black pepper
Reduce the heat to low and let simmer for about 30-45 minutes stirring occasionally.
Top with fresh basil if desired.
