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. 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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