Directions

1. Purée 1 cup (250 mL) of black beans with ½ cup (125 mL) of broth in food processor. Set aside.
2. Heat oil in Dutch oven over medium heat.
3. Add onions, bell pepper and garlic; sauté until onions are soft, about 10 minutes.
4. Add tomatoes, smoked paprika, bean mixture and remaining whole beans.
5. Gradually stir in stock and bring to boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
6. Add turkey and jalapeño, if using, and heat through. Season to taste.