Turkey and White Bean Chili
Warming protein-packed chili is a melting pot of autumnal flavors. Our version, which uses cubed turkey cutlets rather than ground beef or turkey, is perfectly spiced with cumin and chili powder and loaded with fiber-rich cannellini beans.
This yummy chili can be made many different ways, if you want to experiment. Try using chicken instead of turkey or navy, black, or pinto beans in place of the white ones. Top it with a tablespoon or two of shredded low-fat cheddar or jack cheese, sliced scallions, or chopped cilantro. You can even use chipotle chili powder for a smoky taste, in place of regular..
6 weightwatcher points
- 1 tablespoon oil, olive, extra-virgin
- 1 medium onion(s) roughly chopped
- 2 clove(s) garlic minced
- 1 pounds turkey, cutlets cut into 1/2 inch pieces
- 1 tablespoon chili powder
- 1 teaspoon cumin, ground
- 15 ounce(s) beans, cannellini (1 can), drained and rinsed
- 14 1/2 ounce(s) tomatoes, diced, Mexican (1 can)
- 1 cup(s) broth, chicken, fat-free, less sodium
- to taste
- peppercorns, black
- freshly ground, to taste
1 Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
2 Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes.
3 Add beans, tomatoes with juice, and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve.
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