Heat oil in a large deep skillet over medium heat. Add the eggplant, onion, chile powder and cayenne and cook until the vegetables are tender, stirring frequently, about 7 minutes
Break turkey meat into pieces and add to the pan and cook until no longer pink. Break the meat apart with the back of your spoon as the meat cooks about 5 minutes.
Add all beans, tomato sauce, celery, bell pepper, garlic and cumin and bring to a simmer. Cook for about 30 minutes stirring frequently.
Can be prepared at least 1 day ahead.
Serving size: 1/6 of a recipe (14 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (31%) 107.95
% Daily Value
Total Fat 12.15g 19%
Saturated Fat 2.31g 12%
Cholesterol 59.72mg 20%
Sodium 646.9mg 27%
Potassium 1043.82mg 30%
Total Carbohydrates 37.76g 13%
Fiber 14.17g 57%
Protein 24.77g 50%