Turkey and white bean chili
1
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.
Ingredients
Canola oil
2 tsp(s)
Uncooked 93% lean ground turkey
1 pound(s)
Table salt
½ tsp(s)
Red onion
1 medium, chopped
Orange bell pepper
1 large, or red variety, diced
Garlic
1 clove(s), large, crushed through garlic press
Ground cumin
1½ tsp(s)
Dried oregano
½ tsp(s)
Ground cinnamon
¼ tsp(s)
Cayenne pepper
⅛ tsp(s)
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(s)
Cilantro
2 tbsp(s)
Lime
½ wedge(s)
Instructions
1
Heat oil in Dutch oven over medium-high heat. Add turkey and salt and cook, breaking turkey apart with wooden spoon, until no longer pink, 2–3 minutes.
2
Add onion and bell pepper. Cook, covered, stirring occasionally, until vegetables are tender, 3–4 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, 10 minutes.
3
Ladle chili into 4 bowls, top with yogurt, and sprinkle with cilantro. Serve with lime wedges.
4
Serving size: 1½ cups chili and 1 Tbsp yogurt
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