Peel Plantains and chop into medium sized chunks. Wash and chop Kale. Peel and chop Onion into medium sized chunks.

Diced Habanero (or similar) into small pieces. Wash hands well after!

Heat a large pot (6 quarts or larger) over medium high heat. Add Olive Oil and the chopped Onion. Cook for 5-7 minutes until the onions are partially cooked and begin to look translucent. Add Turkey and season with Salt and Pepper. Cook for 5-8 minutes, until the turkey is no longer pink.

Add the chopped Plantains to the pot along with Broth, Smoked Paprika, and the diced Habanero.

Bring to a boil, then reduce the heat to medium and keep at a low simmer for 20 minutes.

Add Beans and the chopped Kale to the pot. Cook for 5 minutes, until the kale is wilted. Taste check and adjust seasonings as needed. Depending on the size of your pepper and your preferences, you may want to add Cayenne Pepper to make it extra spicy.

Remove from heat and you are all done!

Let cool and split into 8 equal quantities. Food will keep in the refrigerator for 5-7 days.