White Turkey Chili
1-1/2 Cups onions, coarsely chopped
2 Cloves garlic, minced
1 Tablespoon olive oil
1 jalapeno pepper, minced
1 4-Ounce Can chopped mild green chilies
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 COOKED TURKEY, cut into 1/2-inch cubes
1/4 Cup fresh cilantro, coarsely chopped
1/2 Cup reduced-fat Monterey Jack cheese, grated
In 3-quart sauce pan, over medium-high heat, saute onions and garlic in oil 5 minutes or until onion is tender. Add jalapeno pepper, chilies, 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 with 2 tablespoons cheese.
Nutritional Information (per serving)
Protein 34 grams
Fat (28%) 10 grams
Carbohydrate 23 grams
Sodium 798 mg
Cholesterol 65 mg
Recipe by The National Turkey Federation.