White Turkey Chili
Recipe courtesy of National Turkey Federation.
1 1/2 cups coarsely chopped onions
2 cloves garlic, minced
1 tablespoon olive oil
1 jalapeño pepper, seeded and minced
1 (4-ounce) can chopped mild green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup reduced-sodium chicken bouillon
1 (19-ounce) can white kidney beans (cannellini), drained and rinsed
2 cups (1/2-inch cubed) cooked turkey
1/4 cup coarsely chopped fresh cilantro
1/2 cup shredded reduced-fat Monterey Jack cheese
- In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chiles, cumin, oregano, cayenne pepper, and salt. Cook 1 minute
- Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro.
- To serve, ladle into bowls and top each with 2 tablespoons cheese.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 323; Total Fat: 10g; Cholesterol: 65mg; Total Carbs: 23g; Protein: 34g; Sodium: 798mg.
Recipe and photograph courtesy of National Turkey Federation.