White Turkey Chili
IntroductionA warm savory light chili minus the acidity! A warm savory light chili minus the acidity!
3 Tbsp Extra Virgin Olive Oil
1 Lb Ground Turkey 93% lean
2 C Chopped Onions
1 C Chopped Celery
2 Tbsp Chopped Garlic
3 Tbsp Cayenne Pepper
1 pat Unsalted Butter
3 Tbsp Whole Grain Flour
1/2 C Mashed White Beans
2 C Swanson Chicken Broth 99% Fat Free
1.5 C Water
2 C White Beans
Can be served with a hard baguette and a side salad for a complete meal.
Can be topped with Pepperjack Cheese or any cheese.
Cayenne can be eliminated or swapped out for a pepper of your choice.
There are lots you can to make this your own.
Add ONIONS and CELERY, cook until translucent, stirring occasionally.
Add GARLIC, CAYENNE, and BUTTER, cook until it smells of toasted CAYENNE; about 5 minutes, frequently stirring.
Sprinkle in FLOUR and contantly stir to brown the FLOUR, making a rue to stick to the ingredients.
After FLOUR smells toasted, stir in MASHED BEANS.
Whisk in BROTH and WATER until the mixture thins and smooths out.
Toss in WHITE BEANS bring to a boil uncovered.
Cover, reduce heat and simmer for 40 minutes.
Salt and pepper to taste.
Serving Size: Makes 8 1.5-cup servings or 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ARISISHELLE.