INGREDIENTS:

3 tablespoons extra-virgin olive oil or canola oil

1 pound 93%-lean ground turkey

1 large onion, diced

4 cloves garlic, minced

2 medium zucchini, diced (about 3 1/2 cups)

1/2 cup bulgur

2 tablespoons dried oregano

4 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon white pepper

1/4 teaspoon salt

2 15-ounce cans no-salt-added white beans, rinsed

2 4-ounce cans green chiles, mild or hot

4 cups reduced-sodium chicken broth

DIRECTIONS:

Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.

Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.

Stir in white beans and chiles, then pour in broth; bring to a boil.

Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.