Monday, May 28, 2012

White Bean and Turkey Chili

Janet made this low calorie chili.  It is a good recipe for using up all those cans in the pantry!
White Bean and Turkey Chili (modifies by Janet in bold)

  • Yield: 8 servings (serving size: about 1 cup)


  • 1 tablespoon canola oil
  • 1 yellow onion chopped
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (15.8-ounce) can black beans, rinsed and drained
  • 1 (15.8-ounce) can kidney beans, rinsed and drained
  • 1 (15.8-ounce) can refined beans
  • 2 1.2 cups fat-free, less-sodium vegetable broth
  • 3 cups chopped ground turkey
  • 1 (15.8-ounce) can chopped tomatoes, drained


Heat oil in a large Dutch oven over medium-high heat. Add onion and ground turkey; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and kidney and black beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
Add refried beans and chopped tomatoes  cook 5 minutes or until thoroughly heated. Remove from heat.

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