White Bean and Turkey Chili
This healthy chili recipe is easy to put together and feeds a crowd. We used leftover turkey from our Thanksgiving celebration, but you can also sauté a pound of ground turkey and add it in at the appropriate time.
PREP TIME: 10 minutes
COOK TIME: 45 minutes
1 tablespoon canola oil
2 cups yellow onion, diced
1 1/2 tablespoons chili powder (we used mild, but use spicy if you like the heat)
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 15-ounce cans white beans, rinsed and drained
4 cups chicken, vegetable or turkey stock
3 cups chopped cooked turkey
1 cup tomates, chopped (use canned if you like)
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Shredded cheddar or jack cheese and sour cream, for garnish (optional)
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 7-10 minutes or onions begin to turn translucent. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with sour cream and cheese, if you like.