Lots of ingredients, a pot, a pan and a skillet to wash, but worth it.  If you’re a vegetarian, substitute a ground meat veggie substitute (like Quorn) instead of turkey.   

Serves 6                                                                

½ C short grain brown rice	½ Tbsp garlic, minced
1# diced yam or sweet potatoes (don’t peel)	¼ C EVOO
1 Tbsp extra virgin olive oil (EVOO)	1# Eberly’s ground turkey
1 tsp sea salt	½ Tbsp each paprika and cumin
1 tsp black pepper	1 Tbsp chili powder
2 Tbsp EVOO	½ Tbsp smoked sweet paprika / pimenton
1 C chopped yellow onion	¼ tsp cayenne pepper
1/3 # button mushrooms	1 can Eden kidney beans (or 2 C cooked)
½ green bell pepper, chopped	1 can Eden diced tomatoes ( or 2 C diced)
½ jalapeno pepper, minced	2 Tbsp red wine vinegar

Cook rice by putting in a pot together with 1 C water.  Bring to a boil, lower heat, cover pot and simmer 40 minutes.  In the meantime, place diced sweet potatoes in a bowl and toss with 1 Tbsp EVOO and salt and pepper.  Place on baking pan and roast in a 425 degree oven for 20 minutes, or until lightly browed and soft inside.  Put cooked rice and sweets in a large soup pot.

In a heavy skillet, warm 2 Tbsp EVOO and sauté onions.  Add them to soup pot.  Using the same skillet, sauté mushrooms, peppers and garlic.  Add all to soup pot.  Heat ¼ C EVOO in the same skillet and sauté turkey until brown.  Mix spices together and season the meat as it cooks.

To the soup pot, add kidney beans, tomatoes and cooked turkey.  To the skillet, add the red wine vinegar and heat briefly to remove anything that is stuck.  Add this mixture to the soup pot too.  Mix everything thoroughly and taste for seasoning.  Add salt, pepper and more smoked paprika to your heart’s desire.