Source: Fabulous Food Associations
White Turkey Chili
A cool salad goes well with this hot chili.
Serves: 4
Prep. time: 10 minutes
Cooking time: 30 minutes
~ 1 1/2 cups onions, coarsely chopped
~ 2 garlic cloves, minced
~ 1 tablespoon olive oil
~ 1 jalapeño pepper, minced
~ 1 (four-ounce) can mild green chile, chopped
~ 1 teaspoon ground cumin
~ 1/2 teaspoon dried oregano
~ 1/4 teaspoon cayenne pepper
~ 1/4 teaspoon salt
~ 1 cup canned low sodium chicken broth
~ 1 can cannellini (white kidney beans) or small white beans, (about
19-ounces), drained and rinsed
~ 2 cups cooked turkey, cut into 1/2-inch cubes (or chicken)
~ 1/4 cup cilantro, coarsely chopped
~ 1/2 cup reduced fat Monterey jack cheese, grated
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,
chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute.
Stir in chicken broth, 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 with 2 tablespoons cheese.
Recipe source: Michele Burrows
PEG’S NOTES: I used about 3 to 3-½ cups of chicken,
1 can (14-oz.) chicken broth and 2 cans of cannellini beans
White Turkey Chili
A cool salad goes well with this hot chili.
Serves: 4
Prep. time: 10 minutes
Cooking time: 30 minutes
~ 1 1/2 cups onions, coarsely chopped
~ 2 garlic cloves, minced
~ 1 tablespoon olive oil
~ 1 jalapeño pepper, minced
~ 1 (four-ounce) can mild green chile, chopped
~ 1 teaspoon ground cumin
~ 1/2 teaspoon dried oregano
~ 1/4 teaspoon cayenne pepper
~ 1/4 teaspoon salt
~ 1 cup canned low sodium chicken broth
~ 1 can cannellini (white kidney beans) or small white beans, (about
19-ounces), drained and rinsed
~ 2 cups cooked turkey, cut into 1/2-inch cubes (or chicken)
~ 1/4 cup cilantro, coarsely chopped
~ 1/2 cup reduced fat Monterey jack cheese, grated
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,
chilies, cumin, oregano, cayenne pepper and salt Cook 1 minute.
Stir in chicken broth, 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 with 2 tablespoons cheese.
Recipe source: Michele Burrows
PEG’S NOTES: I used about 3 to 3-½ cups of chicken,
1 can (14-oz.) chicken broth and 2 cans of cannellini beans