Turkey & Roman Bean Chili

By krystallondon

Garnishing this chili with jalapenos adds flavour and gentle heat. Romano beans and lean ground turkey provide a source of iron.

Ingredients

• 1 onion, carrot, parsnip and stalk of celery, coarsely chopped
• 2 tsp Pure Olive Oil
• 1 lb lean ground turkey or chicken
• 1/2 tsp each salt and pepper
• 1 tbsp each ground cumin and dried oregano leaves
• 1 can Romano Beans or other white beans such as kidney or navy, drained and divided
• 1 1/2 cups Chicken Broth, less-sodium
• 1 cal Low salt Whole Kernel Corn
• 1/4 cup finely chopped cilantro leaves
• 1/4 cup sour cream
• 1 jalapeno or other hot pepper, seeded and diced

Preparation

Step 1

1. Place onion, carrot, parsnip and celery in the bowl of a food processor fitted with a metal blade. Pulse the vegetables until finely chopped. Reserve processor for later use.

2. Heat oil in a large saucepan set over medium-high heat. Add vegetable mixture, turkey, salt, pepper, cumin and oregano. Cook, stirring often, for 7 min, or until turkey is browned and vegetables are softened.

3. Meanwhile, pulse 1 cup of the beans with 1 cup of chicken broth in the food processor until smooth. Add pureed beans, remaining broth, remaining beans and corn to the pan and bring to a boil. Simmer for 7 min. or until slightly thickened. Stir in cilantro and garnish with a dollop of sour cream and a few pieces of jalapeno just before serving.

Nutrients per serving (1 cup):
310 calories, 22 g protein, 11 g total fat (3 g sat. fat), 55 mg cholesterol, 31 g carbohydrates, 8 g fibre, 720 mg sodium, 450 mg potassium, iron 20% daily value.