| 1 lb | 450 g | Granny's Ground Turkey |
| 1 tbsp | 15 ml | vegetable oil |
| 1/2 cup | 125 ml | onion, finely chopped |
| 1/4 cup | 65 m | ground flax seed (optional) |
| 1 (398 ml | 12 oz) can | crushed tomatoes |
| 4 cups | 1 L | chicken stock, homemade or low sodium |
| 1 (398 ml | 12 oz) jar | roasted red peppers, drained and puréed |
| 1 cup | 250 ml | sweet potato, cooked and puréed |
| 1 (540 ml | 16 oz) can | black beans, rinsed and drained can |
| 2 tbsp |30 ml | red wine vinegar |
| 1 tbsp | 15 ml | chipotle peppers in sauce, puréed |
| 1 tbsp | 15 ml | ground cumin |
| 1 tsp | 5 ml | smoked paprika |
| 2 | poblano peppers, seeded and chopped |
| 1 cup | 250 ml | kale, washed, stemmed and chopped |
| to taste | salt & pepper |
| Serve with | sour cream, cilantro & lime wedges |
Recipe submitted by Karen Latimer
