White Bean Turkey Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 327.8
- Total Fat: 15.4 g
- Cholesterol: 75.0 mg
- Sodium: 869.8 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 7.4 g
- Protein: 21.9 g
View full nutritional breakdown of White Bean Turkey Chili calories by ingredient
Introduction
Great tasting, easy to make white bean chili for a cold fall or winter day. Great for lunch or dinner. Great tasting, easy to make white bean chili for a cold fall or winter day. Great for lunch or dinner.Number of Servings: 8
Ingredients
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1 tablespoon canola oil
2 cups diced yellow onion (about 2 medium)
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 (15.8-ounce) cans Great Northern beans, rinsed and drained (certified gluten-free if necessary)
4 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey
1/2 cup diced seeded plum tomato (about 1)
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 lime wedges (optional)
1 teaspoon Cayenne pepper (optional)
2 1/2 cups (2 cans, liquid drained) Diced Tomatoes with Green Chilles (optional)
3 teaspoons Frank's Hot Sauce (optional)
Tips
pureeing 2 cups of the bean mixture is optional
Directions
Brown the ground turkey in a frying pan; drain liquid & set aside; approx 10 minutes.
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans, cayenne pepper; cook for 30 seconds. Add broth; bring to a simmer. Cook 20-40 minutes to get desired consistency/thickness.
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.
Serving Size: 1 cup
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans, cayenne pepper; cook for 30 seconds. Add broth; bring to a simmer. Cook 20-40 minutes to get desired consistency/thickness.
Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.
Serving Size: 1 cup
