Iron-Rich Turkey and White Bean Chili

Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.

Add the chopped yellow onion and diced bell pepper. Cook for 5 to 6 minutes until softened, stirring occasionally.

Stir in the minced garlic, ground cumin, dried oregano, and ground coriander, cooking for about 1 minute until fragrant.

Add the ground turkey to the pot. Break it apart with a wooden spoon and cook thoroughly for 6 to 8 minutes, ensuring no pink meat remains and it is fully cooked through.

Pour in the low-sodium chicken broth, rinsed cannellini beans, and canned diced tomatoes with their juices.

Bring the chili to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.

Remove the lid, stir in the chopped baby spinach, and cook for 2 more minutes until wilted.

Season with salt and black pepper to taste, then ladle warm into bowls and serve.