Ingredients Weight Measure
Olive oil, divided 3/8 cup
Celery stalks, large, diced 6 ea.
Green bell peppers, large, seeded and diced 2 ea.
Green onions, sliced 4 ea.
Garlic cloves, large, minced 4 ea.
Ground turkey 2 lbs.
Canned white kidney beans, drained and rinsed 2 qts.
TABASCO® brand Green Jalapeño Pepper Sauce 2/3 cup
Water 3 cups
Salt 2-1/2 tsp.
Parsley, chopped 1/2 cup


  1. Heat 4 Tbsp. oil in a large saucepan over medium heat. Add celery and green peppers and cook 5 minutes. Add green onions and garlic; cook 5 minutes, stirring occasionally. With slotted spoon, remove vegetables to plate.
  2. Add remaining 2 Tbsp. oil. Over medium-high heat, cook ground turkey until well-browned on all sides, stirring frequently.
  3. Add cooked vegetables, kidney beans, TABASCO® Green Jalapeño Pepper Sauce, water and salt. Bring to boil over high heat; reduce heat to low. Cover and simmer 20 minutes, stirring occasionally. Uncover saucepan and simmer 5 minutes. Stir in parsley and serve.

Yield: 12 servings