Turkey White Bean Chili

We are in the midst of another “Polar Vortex” here in Michigan and it looks like much of the country is experiencing some abnormally chilly temps, so I thought it would be nice to share one of our family’s favorite healthy recipe for chili. This Turkey White Bean Chile is guaranteed to warm you up from the inside out!   I clipped this recipe from a magazine a long time ago (not sure which one, so unfortunately, I can’t give credit to the source).  I have adapted it slightly adding a bit more water and whole organic tomatoes instead of canned.  I also use a little less onion than is called for in the original recipe, it depends on your preference for onions.   I usually double the recipe and save for leftovers or freeze for another meal.  I hope you enjoy this recipe as much as my family does!  So gather the family around the table and enjoy a hearty, healthy bowl of chili!

~Blessings,

Jen

Turkey chili

Total Time: 25 minutes

Makes: 4 main dish servings

Ingredients:

1 tbs. olive oil

1 lb ground turkey (93% lean)

1 med. onion chopped

4 tsp. chili powder

1 Tbsp. ground cumin

1 can (28 oz.) whole tomatoes in juice chopped (or about 4 whole organic tomatoes chopped)

1 can (15 to 19 oz.) white kidney beans (cannelloni), rinsed and drained

1.The recipe calls for cooking the chili in a 12 inch skillet, but I use a large stockpot so I can double the recipe.  Heat oil on medium-high until hot.  Add turkey and 1/2 teaspoon salt and cook 6 to 8 minutes or until turkey loses pink color throughout, stirring to break it up with side of spoon  Add onion and cook 4 minutes.  Stir in chili powder and cumin; cook 1 minute.

2. Add tomatoes, with their juice, beans and 1/2 cup water (I usually add 1 cup or 2 cups of water if doubling.)  Heat to boiling on high.  Reduce heat to medium and cook, uncovered, 10 minutes stirring occasionally.  Ladle chili into serving bowls and top with a dollop of yogurt or low fat sour cream.

Each serving: About 380 calories, 33 g of protein, 35 g carbohydrate, 13 g total fat (3 g saturated), 10 g fiber, 81 mg cholesterol, 875 mg sodium (I imagine sodium would be less if you used free tomatoes)