1 onion chopped
3 cloves garlic, minced
1-1/2 pound lean ground turkey
2 4-ounce cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1 pinch freshly ground white pepper
3 15-ounce cans cannelini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for ten minutes, or until turkey is well browned. Add the Chile peppers cumin, oregano, cinnamon, and cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 503; Total Fat: 20g; Cholesterol: 98mg; Sodium: 1072mg; Carbohydrates: 44g; Protein: 37g; Fiber: 1g
Do you favor thick full-flavored chili? Let it sit in the refrigerator a day or two before serving.
For extra bulk and nutrition, add a cup of shredded zucchini to your chili. Your family will never know you're supplying them with extra vitamins!
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