Turkey and White Bean Chili
Enjoy a change from traditional beef chili with this lighter version made with ground turkey and white beans. The real flavor of this dish comes from the green chilies, which can be purchased as mild, medium or hot.
- 2 teaspoons olive oil
- 1 onion
- 2 cloves garlic
- 1 pound lean ground turkey
- 3 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cans (15-ounce) white beans
- 1 can (14.5-ounce) diced tomatoes
- 1 can (4-ounces) chopped green chilies
- 1 cup reduced fat shredded Mexican cheese
- Wipe off tops of cans; drain and rinse beans. Do not drain tomatoes.
- Chop onion; peel and chop garlic.
- Heat oil in a large pot over medium heat. Add chopped onion. Cook for about 5 minutes until translucent. Add garlic and sauté 1 minute.
- Add ground turkey and cook, stirring to break up turkey until browned.
- Stir in broth, oregano, cumin, salt, pepper, drained beans, undrained tomatoes and undrained chilies. Bring to a boil.
- Reduce heat and simmer, stirring occasionally, about 20 minutes or until thickened.
Smart Shopping Tips:
- Ground turkey is usually leaner than ground beef but the fat content varies. Look for at least 90% lean to save on fat and calories—you won’t even miss it in this soup!
- Ground turkey can be frozen for later use, so take advantage of sale prices. Wrap package tightly in foil and place in a plastic freezer bag, and write the date on the bag. Use within a few months, thawing overnight in the refrigerator.
- Use any variety of white beans such as cannellini, navy or great northern.
- Shredded leftover turkey or chicken can be used instead of ground turkey. Add it with the broth and tomatoes.
- Squeeze a little lime juice on the soup just before adding the cheese. It perks up the flavors.