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Turkey and white bean chili

Turkey and white bean chili

5
Points®
Total Time
37 min
Prep
15 min
Cook
22 min
Serves
4
Difficulty
Easy
Keep a package of lean ground turkey breast in your freezer. It's a great source of protein and such a versatile ingredient in many types of recipes. Double this chili recipe, let it come to room temperature, cover and refrigerate for up to four days. Enjoy as is or using a slotted spoon, serve over baked potatoes, sauteed cauliflower rice or grilled polenta rounds. Freeze any extra in single servings for up to three months.

Ingredients

Canola oil

2 tsp

Uncooked 93% lean ground turkey

1 pound(s)

Table salt

½ tsp

Red onion

1 medium, chopped

Orange bell pepper

1 large, or red variety, diced

Garlic

1 clove(s), crushed through garlic press

Ground cumin

1½ tsp

Dried oregano

½ tsp

Ground cinnamon

¼ tsp

Cayenne pepper

⅛ tsp

Canned great northern beans

15 oz, rinsed and drained

Salsa verde

1½ cup(s), 1 (12-oz jar)

Reduced sodium chicken broth

1 cup(s)

Plain fat free Greek yogurt

4 Tbsp

Cilantro

2 Tbsp

Lime

½ item(s), cut into wedges

Instructions

  1. In Dutch oven, heat oil over medium-high. Add turkey and salt and cook, breaking meat apart with wooden spoon, until turkey is no longer pink, 2 to 3 minutes.
  2. Add onion and bell pepper and cook, covered, stirring occasionally, until vegetables are tender, 3 to 4 minutes. Add garlic, cumin, oregano, cinnamon, and cayenne and cook, stirring constantly, until fragrant, 30 seconds. Stir in beans, salsa, and broth and bring to boil. Reduce heat to low and simmer, covered, for 10 minutes.
  3. Ladle chili into 4 bowls. Or let cool and divide among 4 storage containers. Before serving, top each bowl with yogurt and sprinkle with cilantro. Serve with lime wedges.
  4. Serving size: 1½ cups chili and 1 tbsp yogurt

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