healthy white turkey chili

0.50 tsp Chili powder
1 cup, chopped Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
1 cup, chopped Onions, raw
32 oz Turkey, Ground turkey, 93% lean
1 tbsp Extra Virgin Olive Oil
1 tsp Spices, Cumin Powder
3 cup Swanson Low Sodium Chicken Stock
0.50 tsp Dried Oregano
2 tbsp Lime Juice, juice of 1 lime
5 oz Fage Greek Yogurt 2% plain
115 grams Cilantro, raw
2 serving Garlic, cooked (1 clove / serving)
2 cup Cannelini Beans, canned
Black pepper to taste
1 tsp salt

You can add 4oz of green chiles and 1/8tsp of cayenne if you want to spice it up. I am omitting for this recipe.

I calculated this with one can of beans but you could add a second can if you wanted to, you would just have to add that into your nutritional info. With 2 cans the carbs are around 37 and the calories are 450 per serving.

Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat.
Add garlic and onion, sauté for 3 minutes, stirring occasionally.
Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
Add broth, mashed and whole beans, corn, green chiles and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
Turn off the heat. Remove chicken and shred with 2 forks or meat claws.
Return chicken to the pot along with lime juice, cilantro and yogurt.
Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

I had to sub out cannelini beans because I couldn't find the others.

Serving Size: 6 servings (approx. 1-cup)